5 to 5 1/2 c. all-purpose flour
1/2 c. granulated sugar
2 pkgs. Fleishmann's rapid rise yeast
1 tsp. salt
1/2 c. water
4 eggs
1/2 c. butter

FRUIT NUT FILLING:

2 c. chopped mixed candied &(or) dried fruit
1 c. chopped pecans
2/3 c. packed brown sugar
2 1/2 tsp. ground cinnamon
1 egg white
Glaze recipe follows

Mix 1 1/2 cups flour, granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125 to 130 degrees). Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover, let rest 10 minutes. Mix ingredients for filling; reserve.

Divide dough into 3 equal parts. Roll each into rectangle, 15 x 7 inches. Place 1/3 filling lengthwise in 2 inch strip down center of each rectangle. With sharp knife, make cuts from dough edges to filling at 1 inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each of 18 inch length. Curve one end of each to form candy cane handle. Place canes on 2 greased cookie sheets.

Cover, let rise in warm place until double in size, 30 to 45 minutes. Bake at 350 degrees for 15 minutes. Cover with foil and switch positions of sheets in oven. Bake 10 to 20 minutes longer or until done. Remove from sheets; cool on racks. Drizzle with Glaze. If desired, decorate with candied cherries.

GLAZE:

Blend: 4 to 5 tsp. milk 1/2 tsp. vanilla extract or 1/4 tsp. almond extract

I would not use that much brown sugar.