Candy cane twist

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Candy Cane Twist
  Categories: Bread, Holiday
       Yield: 1 servings
  
       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.
  
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