Candy Cane Loaves Recipe

In a mixing bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

For the filling: Combine nuts, brown sugar, dates, allspice and cinnamon; set aside.

Punch dough down and divide into fourths. Roll one portion into a 12 x 7-inch rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, starting with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.

Bake at 350 degrees for 25 minutes or until golden brown. Cool on wire racks.

For the glaze: Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts.