| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 16 | Servings | |
INGREDIENTS
| 1 | c | Sour cream |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Butter; melted |
| 2 | pk | Dry yeast |
| 1/2 | c | Warm water |
| 2 | Eggs; beaten | |
| 4 | c | Flour |
| 2 | pk | (8-oz) cream cheese |
| 3/4 | c | Sugar |
| 1 | Egg | |
| 1/8 | ts | Salt |
| 2 | ts | Vanilla |
| 2 | c | Powdered sugar |
| 4 | tb | Milk |
| 2 | ts | Vanilla |
INSTRUCTIONS
CREAM CHEESE FILLING GLAZE Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl, stirring until it dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover tightly and refrigerate overnight. The next day, divide the dough into 4 equal parts. Roll out each part on a well floured board into an 8x12 rectangle. Combine cream cheese and sugar in a small mixing bowl. Add egg, salt and vanilla and mix well. Spread 1/4 of cream cheese filling on each rectangle and roll up like a jellyroll, beginning on a long side. Pinch edges together and fold ends under slightly. Place rolls, seam side down, on a greased baking sheet. Slit each roll at 2 inch intervals about 2/3 the way through dough to resemble a braid. Cover and let rise until double, about 1 hour. Bake at 375° for 12 to 15 minutes. Combine powdered sugar, milk and vanilla for a glaze and spread over braids while warm. Yield: 4 braids. KAY ANDERSON DEBRA H. BROWNING, M.D. REFRIGERATE OVERNIGHT. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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