Candy Cane Coffee Cakes (makes 3 coffee cakes0

Fleishmann's Rapid Rise yeast recipe

Dough
5 - 5/12 cups gold medal all-purpose flour
1/2 cup granulated sugar
2 pkgs Fleischmann's rapid rise Yeast
1 tsp salt
1/2 cup water
1/2 cup butter
4 eggs

Fruit Filling *
2 cups chopped mixed candied and/or dried fruits
1 cup chopped nuts
2/3 cup packed brown sugar
2 1/2 tsps ground cinnamon
1 egg white

Glaze
Blend 1 cup powdered sugar with 4-5 tsp milk and 1/2 tsp vanilla extract or 1/3 tsp almond extract

Mix 1 1/2 cups flour, sugar, undissolved yeast and salt in large bowl.  Heat water and butter until very warm (125-130 degrees).  Stir into flour mixture. Stir in eggs and enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes.  Mix ingredients for filling; reserve.

Divide dough into three equal parts.  Roll each into a rectangle.  15 x 7 inches.  Place 1/3 filling lengthwise in 2" strip down center of each rectangle.  With sharp knife, make cuts from dough edges to filling at 1" intervals.  alternating sides, fold strips at an angle over filling.  Carefully stretch each to 18" length.  Curve one end of each to form cane handle.  Place canes on 2 greased cookie sheets. Cover, let rise in warm place until double in size, about 30 - 45 minutes.

Bake at 350 degrees for 15 minutes, cover with foil and switch position of sheets in oven.  Bake 10 - 20 minutes longer or until done.  Remove from sheets; cool on racks.  Drizzle with Glaze.  If desired, decorate with candied cherries.

* Alternate Cherry Almond filling
With fork, beat 1 cup  (8 oz) almond paste with 1 egg white.  Stir in 1 cup chopped blanched almonds, toasted.  Divide and spread over each rectangle as directed.  Sprinkle with 1 1/2 cups chopped candied cherries (divided on each). Continue as above.