Candy Cane Coffee Cakes

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (1100 to 1150)
1/2 cup warm milk (1100 to 1150)
4 eggs
1 cup sugar
1/2 cup butter, melted
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour

Glaze:

2 cups confectioners' sugar
3 to 4 tablespoons warm milk
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 cup chopped hazelnuts

Filling:

1 cup chopped hazelnuts
1 cup packed brown sugar
1 cup raisins
2 teaspoons ground cinnamon
3 tablespoons butter, melted

In a large 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, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. For filling, combine nuts, brown sugar, raisins and cinnamon; set aside. Punch dough down and divide into fourths. Roll one portion into a 12-inch 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 3500 for 25 minutes or until golden brown. Cool on wire racks. Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts.

Yield: 4 loaves.