| 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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