Step 1

Heat the milk and butter in a saucepan until the butter is melted. Let cool until lukewarm. 

Step 2

In a large mixing bowl, combine 2 1/4 c. flour, yeast, Firebee Raw Honey, and salt. Mix well. Add water, egg, and the cooled milk mixture. Beat well and add the remaining cup of flour, 1/2 cup at a time, stirring well after each addition.

Step 3

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Step 4

Cover the dough with a towel and let rest for about 10 minutes. Then roll the dough out on your baking sheet to a 15 x 10 inch rectangle. 

Step 5

Spoon the raspberry filling down the center about 3" wide. Cut strips of dough on either side, just to the filling, about 1" wide. 

Step 6

Begin folding the sides over each other, alternating left and right. Press down to seal the ends.  

Step 7

After sealing the ends, stretch it out to about 20 inches and curve the top to shape it like a candy cane.

Step 8

Cover and let raise for 30 minutes. Preheat the oven to 350 degrees and bake for 30 minutes or until golden brown. 

Step 9

Let cool for 10 minutes and then sprinkle with powdered sugar. 

Enjoy!