Candy Cane Coffee Cakes
Elevate your holiday baking game with these festive Candy Cane Coffee Cakes, a delightful fusion of soft, buttery dough and vibrant seasonal flavors. Shaped like whimsical candy canes, these treats are filled with luscious cherry preserves and topped with crushed peppermint candy for a sweet and minty twist. A glossy peppermint glaze drizzled over the top adds the perfect finishing touch, making them as beautiful as they are delicious. Perfect for gifting or serving at holiday brunches, these coffee cakes are surprisingly easy to make, with just 30 minutes of prep time and simple, step-by-step instructions. Impress your loved ones with this festive treat that captures the holiday spirit in every bite!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.5 cups granulated sugar
- 2.25 teaspoons instant yeast
- 1 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups milk
- 1 large egg
- 1 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 0.5 cups cherry preserves
- 0.25 cups crushed peppermint candy
- 1 cups powdered sugar
- 2 tablespoons milk (for glaze)
- 0.25 teaspoons peppermint extract
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, instant yeast, and salt.
In a small saucepan, heat the milk and unsalted butter over low heat until the butter melts. Let it cool to lukewarm (about 110°F).
Add the warm milk mixture to the dry ingredients along with the egg, vanilla extract, and almond extract. Mix until well combined.
Gradually add the remaining flour, 1/2 cup at a time, until the dough forms a soft ball and pulls away from the sides of the bowl.
Turn the dough out onto a floured surface and knead for 6-8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Punch the dough down and divide it into 10 equal pieces. Roll each piece into a 12-inch rope.
Shape each rope into a candy cane by twisting it lightly and curling one end. Place the candy cane shapes on a parchment-lined baking sheet.
Spread a small amount of cherry preserves along the center of each candy cane shape, careful not to overfill.
Sprinkle the crushed peppermint candy on top of the cherry preserves.
Cover the shaped dough with a kitchen towel and let rise for another 30 minutes.
Preheat the oven to 375°F (190°C). Bake the candy cane coffee cakes for 18-20 minutes or until golden brown.
Let the candy canes cool completely on a wire rack.
To make the glaze, whisk together powdered sugar, milk, and peppermint extract until smooth.
Drizzle the glaze over the cooled candy cane coffee cakes and allow to set before serving.
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 753.9 g | 274% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 368.5 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 450 mg | 35% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
