Yield: 1 Servings
|1 cup||Sour Cream|
|½ cup||Butter -- melted|
|½ cup||Warm Water|
|16 ounces||Cream Cheese|
|1 teaspoon||Almond Extract|
|2 cups||Confectioner's Sugar|
|8 teaspoons||Warm Milk|
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