The Jingle Bell Candy Cane
Unveil the magic of the season with our Jingle Bell Candy Cane recipe, where the iconic candy cane shape meets the vibrant allure of raspberry delight. Craft a candy cane masterpiece with a flawless balance of structure and tenderness, setting the stage for a festive symphony of flavors. Infuse the dough with the bright, tangy notes of raspberries, creating a delightful dance of sweetness. Elevate the experience by introducing a velvety cheesecake filling that complements the raspberry infusion with decadent elegance.
Ingredients
- Your Favorite Bucket of Bread Brand Dough Risen dough. The one pictured here is the Hearty Wheat.
- No Bake Cheese Cake Filling Use premade, or grab a recipe somewhere online for a cheese cake filling. We're short for time in this case so something from a box it is for this time.
- Raspberry Pie Filling You could whip up something nice with fresh raspberries; however, for this time, we're using something from a can.
- 1 egg This is for the optional egg wash.
Instructions
- Flatten out your favorite Bucket of Bread brand Baking Kit dough.
- Cut out some longer triangles.
- Lay out the triangles with the points on one side.
- Roll the triangles to join them together.
- This is a mistake! Yup... You should really put down the cheesecake filling first.
- Then you should add the raspberry pie filling. This picture shows the opposite. Oops! Don't worry, I fixed it in the final picture with a little dab of raspberry to cover up the cheesecake fillings.
- Fold the points over to cover the fillings.
- Tuck the ends into the underside.
- I ran out of parchment paper so this one is sitting on corn meal. Either way, shape it into a cane.
- Egg wash the dough.
- Bake for about 15-20 mins at 375-400 °F
- Let the candy cane cool a little.
- Carefully plate and garnish. Perhaps you add some mistletoe on the side or a Santa Hat! Or, just sprinkle a little powdered sugar on top (snow) and serve!
- Happy Holidays and Happy Baking!
Video
Notes
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