Candy Cane Coffee Cakes

Candy Cane Coffee Cakes veganized
4 cups flour, divided
1 package quick-rising yeast
1/3 cup sugar
1/2 teaspoon salt
3/4 cup vegan buttermilk
1/2 cup vegan butter, cut into 6 pieces
2 egg substitutes
1/4 cup vegan butter, softened
1/4 cup light brown sugar, packed firm
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For The Glaze
1 cup vegan confectioners' sugar
plant milk

For The Cakes:
Combine 2 cups of the flour, the yeast, the sugar and the salt in a large mixing bowl. Heat buttermilk and butter to very warm (125 F to 130 degree F.) Add to flour mixture with the eggs. Beat on low speed of electric mixer, scraping bowl constantly, about 30 seconds. Beat on medium speed for 2 minutes. Stir in enough remaining flour to make dough easy to handle. Knead dough on well-floured surface until smooth and elastic, about 3-5 minutes, adding additional flour as needed to prevent dough from sticking. Let dough rest, covered, 10 minutes.

Meanwhile, for the filling, combine butter, sugars and cinnamon; mix to form a paste.

Divide dough into two equal parts. On well-floured surface, roll each to a 14x6" rectangle. Place on buttered cookie sheet. Make 2" cuts on 14" sides of rectangles at 1/2" intervals. Spread half of the cinnamon-butter paste down center of each rectangle. Crisscross strips over cinnamon mixture.

Gently stretch each rectangle to 20"; curve to form cane shape. Cover; let rise in warm, draft-free place until nearly double, 20-30 minutes. Bake in a 375 oven 18-20 minutes or until lightly browned. Cool slightly on wire rack. Drizzle with glaze.

Decorate as desired. Makes 2 coffeecakes, 8 servings each.

For The Glaze:
Mix confectioners' sugar with milk to form desired consistency for glazing.

Note: To freeze, cool completely. Do not glaze. Wrap each securely in heavy-duty aluminum foil. Freeze up to 2 months. To reheat, place frozen coffeecake in 350 oven for 20 minutes or until heated through. Drizzle with glaze.

Decorate with vegan red gumdrops as holly berries w/ the minted green gumdrop leaves in 3 locations. Marachino cherries in red are zigagged from top to bottom.

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