Cream cheese braids #2

Yield: 16 Servings

Measure Ingredient
1 cup Sour cream
½ cup Sugar
1 teaspoon Salt
½ cup Butter; melted
2 packs Dry yeast
½ cup Warm water
2 Eggs; beaten
4 cups Flour
2 packs (8-oz) cream cheese
¾ cup Sugar
1 Egg
⅛ teaspoon Salt
2 teaspoons Vanilla
2 cups Powdered sugar
4 tablespoons Milk
2 teaspoons Vanilla

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 ¼ 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 ⅔ the way through dough to resemble a braid. Cover and let rise until double, about 1 hour. Bake at 375ø 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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