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1
Prepare filling: Place all filling ingredients in saucepan.
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2
Heat until raspberries melt, and stir until slightly thickened.
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3
Remove from heat.
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4
It will thicken a little bit more upon cooling.
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5
Prepare cake: Dissolve yeast in warm water in large bowl.
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6
Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour.
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7
Beat with electric mixer on low speed 30 seconds, scraping bowl constantly.
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8
Beat on medium speed for 2 minutes, scraping bowl occasionally.
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9
Stir in enough remaining flour to make dough easy to handle.
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10
(Dough should be soft and slightly sticky.
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11
).
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12
Grease 3 cookies sheets.
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13
Turn dough onto parchment paper that has been sprinkled with flour; gently knead about 5 minutes or until smooth and elastic (Or you can use your KA mixer with a dough hook to do the kneading for you).
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14
Divide dough into 3 equal parts (should be a little over a pound each).
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15
Roll one part into rectangle, 15x9-inches.
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16
Turn parchment paper onto a cookie sheet and peel away the parchment.
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17
Spread 1/3 of the raspberry filling in a strip about 2 1/2 inches wide lengthwise down the center of the rectangle.
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18
Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to the filling.
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19
Fold strips over filling, overlapping and crossing in center (crisscross back and forth).
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20
Carefully stretch dough until about 22 inches long; curve one end to form top of cane.
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21
The dough is very forgiving and easy to work with, so just gently move it around to get the look that you want.
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22
Repeat preparations with 2 remaining balls of dough.
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23
Cover and let rise in warm place for about an hour (or until double).
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24
The dough is ready if an indentation remains when touched.
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25
Preheat oven to 375F Bake 13 to 17 minutes (or until lightly browned and slightly firm to touch).
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26
Prepare 1 recipe of glaze at a time... whisk together 1 cup of powdered sugar, 1 teaspoons extract and 3 teaspoons water and pour into a small ziploc bag.
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27
Snip off a corner and squeeze to drizzle glaze onto one of the warm cakes.
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28
Follow the design of the weave for the best look.
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29
Let set for at least half an hour.
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30
Wrap festive bow around longer part of the cake.
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31
Ready to serve.
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32
These can be made ahead the night before.
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33
Prepare until the point just before you let them rise.
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34
the final time.
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35
Cover the cookie sheets well with plastic wrap and store in the refrigerator.
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36
Unwrap in the morning, let them sit at room temperature for about a half hour and then cover and continue with the recipe... let rise, bake, and glaze.
