CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads, Brunch	10	Servings

INGREDIENTS

1	pk	Hot roll mix
8	pk	Cream cheese; softened
1/4	c	Sugar
1/2	c	Sugar
1		Egg
1	tb	Vanilla
1/2	c	Sour cream
2		Eggs
6	tb	Butter; melted

INSTRUCTIONS

OVEN TEMP: 350 SOFTEN YEAAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE
THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER.
MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3
HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE.
FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE
EDGES.(DOUGH WILL COVER THE CENTER HOLE.) BEAT CREAM CHEESE, SUGAR AND
VANILLA TILL SMOOTH.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH
ADDITION.  POUR INTO MOLD.  BRING DOUGH FROM SIDES OVER THE TOP OF FILLING.
SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME.
FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET
RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL
WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN.
TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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