Berry Canes

Berry Canes are beautifully braided coffee cakes made from soft, yeast-leavened dough and filled with a mixture of dried berries, blackberry spread, and orange peel. Baked until golden and brushed with butter, these festive treats are ideal for breakfast, brunch, or holiday gatherings.

Recipe Information

Total Time:

Yield:

3 coffee cakes

Ingredients

2 cups sour cream

2 packages active dry yeast

½ cup warm water (105° to 115°F)

⅓ cup granulated sugar

¼ cup butter, softened

2 teaspoons salt

2 eggs

6 cups all-purpose flour

½ cup water

1 5-ounce package (1 cup) dried mixed berries, finely chopped

1 10-ounce jar (1 cup) seedless blackberry spreadable fruit

2 teaspoons finely shredded orange peel

Softened butter

Creamy Icing

Directions

In a saucepan, heat sour cream over low heat, stirring occasionally, just until lukewarm.
In a large mixing bowl, sprinkle yeast over warm water; let stand to dissolve. Stir in sour cream, sugar, ¼ cup butter and salt. Beat in eggs; stir in flour, 1 cup at a time, until smooth. Turn dough onto a well-floured surface. Knead by folding over dough, pushing down with heels of hands and giving the dough a quarter turn; repeat kneading process until dough is smooth, about 10 minutes. Place dough in a large greased bowl; turn greased side up. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, for berry filling, in a small saucepan bring ½ cup water to a boil. Add chopped berries and simmer over medium-low heat about 5 minutes or until water is evaporated. (Watch carefully toward end of cooking time to avoid scorching.) Remove from heat. Stir in spreadable fruit and orange peel. Cool to room temperature.
Punch dough down in center with fist; pull edges to center and divide dough into 3 equal parts. Pat each part into a 15×6-inch rectangle. Place one dough rectangle on a baking sheet lightly sprayed with nonstick cooking spray. With kitchen shears, make 2-inch-long cuts at ½-inch intervals on the long sides of the rectangle.
Spread ½ cup of berry mixture down center of rectangle. Crisscross cut strips over filling. Stretch dough to 22 inches long and curve to form cane shape. Repeat twice with remaining dough and filling. Let rise for 40 minutes.
Bake one coffee cake at a time. Place baking sheet in center of preheated 375°F oven and bake 15 minutes or until golden brown. Carefully slide cane onto cooling rack. While warm, brush with softened butter. Allow to cool at least 10 minutes.
To make clean-up easier, place waxed paper under cooling rack. Drizzle with Creamy Icing.

Berry Canes

Recipe Information

Ingredients

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Berry Canes

Recipe Information

Ingredients

Directions

More Recipes

Related Categories