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 \N | Eggs; beaten |
4 cups | Flour |
2 packs | (8-oz) cream cheese |
¾ cup | Sugar |
1 \N | 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, .