Adapted from
Festive & Holiday Breads
-
1 lb
frozen white bread dough, thawed
-
1/2 cup
peppermint flavored candy canes, finely crushed
-
1 whole
egg, slightly beaten
-
3 drops
red food coloring
-
3 tbsps
red colored sugar
-
Glaze:
-
1/2 cup
powdered sugar, sifted
-
1/4 tsp
peppermint extract
-
2 tbsps
fat-free milk
-
1/4 cup
peppermint flavored candy canes, finely crushed
Prepare two large baking sheets with cooking spray; set aside. Punch down dough: knead for 30 seconds. On a lightly floured surface, roll out dough to a large rectangle. Sprinkle with half cup of crushed candy canes. Fold dough over candy canes, then knead to distribute evenly. Divide dough into four equal pieces. Roll each piece into a 22" rope. Tightly twist two ropes together, pinch the ends to seal. Repeat with remaining two ropes. Place twisted ropes on prepared baking sheets, curving like candy canes. Cover with a dry towel. Let rise in a warm place free from drafts, until doubled in size, or about one hour. Preheat oven to 350. In a small bowl, combine egg and red food coloring. Mix well. Brush every other section of twists with mixture. Sprinkle red colored sugars over red sections of twists. Bake for 20 minutes, or until lightly browned on bottom. Cool on wire racks. Meanwhile, to prepare glaze, combine powdered sugar and peppermint extract. Stir in enough milk to make a smooth creamy glaze of drizzling consistency. Drizzle over white sections of twists. Sprinkle with remaining crushed candy canes.