The other day, the awesome Holly Of All Trades invited a bunch of bloggers round for a lil’ Christmas soirée. ‘Tis the season, after all! We each brought a dish of some sort; from canapés and cheeseboards, to cookies and caramels. I knew I wanted to bring something with a little festive twist, so I whipped up a batch of candy cane Christmas breadsticks. They’re a little imperfect (shall we say rustic?), so I was in two minds about blogging them. But I decided that they were just too darn festive to miss out!
I used two separate dough recipes for my candy cane breadsticks. The pale brown is flavoured with roasted garlic (yum), whilst the red contains paprika and chilli (double yum!). I love how the flavours work together… and the colours! I never thought I’d feel so passionate about a breadstick.
Candy Cane Christmas breadsticks recipe
- 500g strong white bread flour
- 5g fast action yeast
- 10g salt
- 2 tbsp extra virgin olive oil
- 300ml water
- 6 cloves garlic, unpeeled
- 1 tsp paprika
- 1 tbsp smoked paprika
- ½ tsp red gel food colouring
- Preheat the oven to 180 degrees C. Roast the garlic cloves in their skins until they are soft and squidgy – approximately 20 mins. Remove from the oven and set aside to cool.
- In a stand mixer, combine the dry ingredients before adding 1tbsp of the olive oil.
- Pour in the water and mix with a dough hook until the bowl is cleaned by the newly formed dough.
- Leave to knead for 10 minutes until the dough is smooth and springy.
- Divide the dough in half and set aside one half. Return the other half of the dough to the stand mixer.
- Squeeze out the garlic cloves into the bowl of a small blender. Blend to a smooth paste (add a splash of olive oil if it is too thick).
- Empty the garlic paste onto the dough in the stand mixer. Knead for a further 5 minutes with the dough hook, until the garlic is evenly mixed in.
- Put the garlic-infused dough into an oiled bowl and set aside.Put the other half of the dough into the stand mixer.
- Add the remaining ingredients (including the remaining olive oil) to the small blender (there’s no need to wash away the garlic residue). Pulse until a smooth red paste has been formed.
- Empty the red paste onto the dough in the stand mixer. Knead for a further 5 minutes with the dough hook until the dough has become a uniformly intense red colour.
- Put both doughs into separate oiled bowls, cover each with cling film and leave to prove for 1 hour.
- Once risen, divide each dough into balls roughly half the size of a golf ball. Take one ball of plain dough and one ball of paprika dough and roll each one out to a thin snake about 20cm long.
- Lay the two snakes next to each other, pinch the ends together and roll one end away from you, keeping a tight hold of the other end. This will create the candy cane spiral effect.
- Lay the candy cane breadstick on a lined baking tray and shape it so it has a crooked end. Continue to shape the rest of the dough.
- Bake at 180 degrees C for 20 minutes until the breadsticks have browned lightly and are crisp. Leave to cool.
I love the whimsical feel of these candy cane Christmas breadsticks. They’re ideal for Christmas get-togethers, or to have on hand for unexpected guests. Serve with freshly made hummus or tapenade for a guaranteed conversation starter! Happy Christmas 🙂 – Mike.
Don’t forget to Pin this image so you can make them later!