Cream cheese braids

Cream cheese braids

Ingredients/Components

• sugar - 1/2 c
• vanilla - 2 tsp
• milk - 4 Tbsp
• sour cream - 1 c
• salt - 1 tsp
• eggs, beaten - 2 item
• melted butter - 1/2 c
• all-purpose flour - 4 c
• powdered sugar
• warm water - 1/2 c
• egg, beaten - 1 item
• cream cheese, softened
• dry yeast - 2 pkg

How to make cream cheese braids:

Cream Cheese Filling:2 (8 oz.) cream cheese, softened3/4 c. sugar1 egg, beaten1/2 tsp. salt2 tsp. vanilla Glaze:2 c. powdered sugar4 Tbsp. milk2 tsp. vanilla Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in a large bowl. Stir until yeast dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover tightly. Refrigerate overnight.

Next day, divide dough into 4 equal parts. Roll out each part on a well floured board into a 12 x 8-inch rectangle. Spread 1/4 of filling on each rectangle. Roll up jellyroll fashion, beginning at long sides. Pinch edges together and fold ends under slightly. Place the rolls, seam side down, on greased baking sheets. Slit each roll at 2-inch intervals about 2/3 of the way through dough to resemble braid. Cover and let rise in a warm place for 1 hour. Bake at 375° for 12 to 15 minutes. Spread with glaze while warm. Yields 4 loaves.

Cream Cheese Filling. Mix well.

Glaze: Mix well.

Recipe categories: Breads, Coffee cakes, Yeast breads.