Ingredients
2
packages regular or quick active dry yeast
1/2
cup warm water (105°F to 115°F)
1 1/4
cups buttermilk
2
eggs
5 1/2
to 6 cups Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1/2
cup granulated sugar
2
teaspoons baking powder
2
teaspoons salt
2
cans (20 ounces each) sliced apples, drained
1 1/2
cups red cinnamon candies
3
cups powdered sugar
3
tablespoons water
Preparation
Line 3 cookie sheets with aluminum foil; grease foil. Turn up edges of foil on each sheet about 1 inch to form a shallow pan.
Dissolve yeast in warm water in large bowl. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, granulated sugar, baking powder and salt. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and sticky.)
Place dough on floured surface. Knead about 5 minutes or until smooth and springy. Divide dough into 3 equal parts. Roll one part into 15x9-inch rectangle on lightly floured surface. Place rectangle on foil-lined cookie sheet. Spread 2/3 cup of the apples in a strip about 2 1/2 inches wide lengthwise down center of rectangle; sprinkle with 1/2 cup of the cinnamon candies. Make cuts almost to filling at 1/2-inch intervals on both 15-inch sides. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form cane. Repeat with remaining 2 parts of dough.
Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 375°F. Bake 25 to 30 minutes or until golden brown. Mix powdered sugar and enough of the 3 tablespoons water until smooth and thin enough to drizzle. Drizzle over warm coffee cakes.
