1 x Pack yeast
1/3 c Sugar
2/3 c Warm water (105-115)
1 c Toasted skinned hazelnuts**
3 c Flour
1 ts Salt
1/4 c Room temp unsalted butter
1 x Egg
1/2 c Dried cherries or raisins
Icing
Dissolve yeast & 1 tsp. sugar in water. Let st& until foamy, 5-10
minutes. Place half of hazelnuts in food processor. Whirl until
chopped; remove & reserve. Place remaining nuts in processor along
with remaining sugar. Whirl until finely ground. Add the flour, salt
& butter to processor. With machine running, add egg & the yeast mix.
Whirl until mix forms a ball; whirl 30 seconds more to knead.
Transfer dough to a large greased bowl; turn to coat. Cover with a
damp cloth. Let rise in warm place, away from drafts, until doubled
in bulk, about 1 1/2 hours. Punch dough down. On lightly floured
surface, knead in remaining nuts & the cherries or raisins. Divide
the dough in half. Roll each half into a 24" long rope. Twist the
ropes together. On a greased sheet, form the braided loaf into a c&y
cane shape. Cover with a damp cloth. Let rise in a warm place, away
from drafts, until doubled in bulk, about 1 hour. Preheat oven to
350. Bake for 25-30 minutes or until golden brown & hollow sounding
when tapped. Cool bread on wire rack. Prepare icing. Divide icing in
half. Tint half with red food coloring. Drizzle or pipe red & white
icings in c&y cane stripes over bread. Icing: Stir together 1 1/2
cups confectioners sugar & about 2-3 Tbls. milk until blended & good
icing consistency.
**NOTE: To toast hazelnuts, spread nuts on baking sheet. Bake in
preheated 350 oven for 8-10 minutes or until toasted. Rub nuts in a
clean kitchen towel to remove the skins.
