INGREDIENTS

INSTRUCTIONS

Heat sour cream over low heat; stir in sugar, butter and salt. Remove from
heat. In a small bowl dissolve the yeast in the warm water. Add the
dissolved yeast to the sour cream mixture and stir. Beat in the eggs.
Gradually add the flour and beat well. Cover the bowl with plastic wrap and
refrigerate overnight.
The next day, make the filling by combining all the ingredients in a mixing
bowl and beating well. (Note: you may substitute vanilla extract for the
almond, or 1 tsp. grated lemon or orange zest mixed with 1 tsp. of lemon or
orange juice.)
Divide the dough into 4 equal sections. On a lightly floured board, roll
each section out to an 8 x 12 inch rectangle. Spread each rectangle with
filling. Roll each up like a jelly roll,  starting with the long edge.
Place the loaves on a greased cookie sheet, seam side down. Cut several
slits in the top with scissors. Set in a warm, draft free place and let
rise about 1 hour. Bake at 375 degrees for 15-20 minutes.
Remove bread from oven and cool briefly before frosting with the glaze. If
desired, you may sprinkle snippets of maraschino cherries and chopped nuts
such as pecans or walnuts or almonds over the glaze while it is still soft.
Serve warm or completely cooled.
To Make the Glaze: Place all the ingredients in a blender and process until
smooth. If necessary, refrigerate until the frosting is stiff enough to
use. You should just be able to pour and spread this over the pastry; if it
is too runny, it will run off the pastry and make it soggy.
Recipe By     : "The Bed and Breakfast Cookbook" by Martha W. Murphy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God Answers Knee Mail”