Candy Cane Citrus Twist Bread
A festive sweet dough enriched with coconut milk, date syrup, vanilla, and citrus, braided with vibrant red jam for a stunning candy cane effect. Finished with a bright white glaze, this bread is soft, fragrant, and perfect for holiday gatherings
Servings 10 Makes 1 large candy cane-shaped braided loaf. Serves 10–12 slices
Calories 230kcal
Ingredients
- For the Dough
- 3½ cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup full-fat coconut milk warmed to 100–110°F
- ¼ cup white sugar
- ¼ cup date syrup
- 3 tbsp melted butter plus more for brushing
- 1 tsp vanilla extract
- 1 tsp orange extract
- ¼ cup fresh lemon juice
- 1½ tsp fine sea salt
- For the Filling
- ½ cup red fruit jam or preserves e.g. raspberry, cranberry, or cherry
- Optional: a pinch of cinnamon or cardamom stirred into the jam
- For the Glaze
- ¾ cup powdered sugar
- 1 –2 tbsp milk or lemon juice as needed
- Optional: ¼ tsp vanilla extract
Instructions
- Step 1: Make the Dough
- In a large mixing bowl or stand mixer, combine warm coconut milk, white sugar, and yeast. Let sit for 5–8 minutes until foamy.
- Add date syrup, melted butter, vanilla, orange extract, lemon juice, and salt. Mix briefly.
- Add flour 1 cup at a time, mixing with a dough hook or wooden spoon until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 60–75 minutes, or until doubled.
- Step 2: Shape the Candy Cane
- Line a baking sheet with parchment.
- Punch down the risen dough and roll out into a large rectangle, about 12×18 inches.
- Use a knife or bench scraper to cut strips on both long sides, about 1″ wide and 4″ long, leaving a 4″ uncut strip down the center.
- Spread jam down the center strip in an even layer.
- Fold the dough strips diagonally over the jam, alternating left and right to create a braided effect.
- Once complete, gently curve one end of the braid to form a candy cane shape.
- Cover and let rise again for 30–45 minutes until slightly puffy.
- Step 3: Bake
- Preheat oven to 350°F (conventional) or 325°F (convection).
- Brush the dough with melted butter.
- Bake for 25–30 minutes, or until golden brown and baked through.
- Let cool on a rack for at least 30 minutes before glazing.
- Step 4: Glaze
- In a bowl, whisk together powdered sugar and just enough milk or lemon juice to make a thick, drizzle-able glaze.
- Drizzle over the braided strips to highlight the red and white candy cane pattern.
- Let set before slicing.
Notes
Nutrition (approx. per slice, 1/12 loaf)
- Calories: ~230
- Fat: 6 g
- Carbs: 38 g
- Protein: 3 g
- Varies depending on jam and glaze quantity
