2 loaves jump to nutrition facts ingredients filling: Carefully remove to a wire rack to cool. Web place candy canes several inches apart on cookie sheet. Web stretch loaf out to about 20″ long and fold down to form candy cane shape. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Heat buttermilk, sour cream, water and butter until very warm (120° to 130°f). Frost with decorator icing or with powdered sugar icing. Preheat oven to 350 degrees and bake for 30 minutes or until golden brown. Cover and let rise for 30 minutes.
2 cups dried cranberries ½ cup drained maraschino cherries ½ cup seedless raisins ½ cup white sugar ⅓ cup honey dough: Cover and let rise for 30 minutes. Dissolve yeast in warm water in large bowl. Frost with decorator icing or with powdered sugar icing. 2 loaves jump to nutrition facts ingredients filling: Beat with electric mixer on low speed 30 seconds, scraping bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Heat buttermilk, sour cream, water and butter until very warm (120° to 130°f). Web place candy canes several inches apart on cookie sheet. Web stretch loaf out to about 20″ long and fold down to form candy cane shape. Preheat oven to 350 degrees and bake for 30 minutes or until golden brown.
