| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 24 | Servings | |
INGREDIENTS
| 1 | pk | (8-oz) sour cream |
| 1/2 | c | Sugar |
| 1/2 | c | Butter or margarine; melted |
| 1 | ts | Salt |
| 2 | pk | Yeast |
| 1/2 | c | Warm water |
| 2 | Eggs; beaten | |
| 4 | c | Flour |
| 2 | pk | (8-oz) cream cheese |
| 3/4 | c | Sugar |
| 1 | Egg; beaten | |
| 1/8 | ts | Salt |
| 2 | ts | Vanilla |
| 2 | c | Powdered sugar |
| 1/4 | c | Milk |
| 2 | ts | Vanilla |
INSTRUCTIONS
DOUGH FILLING ICING Put sour cream in mixing bowl and microwave for 1-1/2 to 2-1/2 minutes until hot. Add sugar, melted margarine and salt. Let cool. Meanwhile, add yeast to warm water. When sour cream mixture is cooled, add yeast mixture; mix well. Add eggs; mix. Add flour; mix well. Chill in refrigerator overnight. Next day, divide dough into 4 parts. Roll each out on floured surface. Mix filling ingredients. Spread 2-3 heaping tablespoons filling on each dough. Roll up like jelly rolls, tuck ends under and place on greased cookie sheets. Score each of the loaves. Make three "X's" on each to make them look braided. Let rise for 1 hour. Bake at 400 degrees for 15-20 minutes, until light brown. Mix icing ingredients. While loaves are still warm, drizzle icing over them. FROM SHERRY From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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