Candy Cane Coffee Cakes

Preparation : In a mixing bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 2 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 1/2 hours. For filling, combine nuts, brown sugar, raisins and cinnamon; set aside. Punch dough down, divide into fourths. Roll one portion into a 12x7 inch rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll style, staring 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 350 for 25 minutes or until golden brown. Cool on wire racks. Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts.