Cream cheese braids

Cream cheese braids

Ingredients/Components

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

How to make cream cheese braids:

Cream Cheese Filling:2 (8 oz.) pkg. cream cheese3/4 c. sugar1 egg2 tsp. vanilla Glaze:2 c. powdered sugar4 Tbsp. milk2 tsp. vanilla Bread: Heat sour cream over low heat; stir in 1/2 cup of sugar, salt and melted butter. Cool to lukewarm. Sprinkle yeast over 1/2 cup warm water in mixing bowl, stirring until it dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover tightly and refrigerate overnight. Next day, divide the dough into 4 equal parts. Roll out each part on a well-floured board into an 8 x 12-inch rectangle.

Combine cream cheese and 3/4 cup of sugar in a small mixing bowl. Add egg, salt and vanilla; mix well. Spread 1/4 of Cream Cheese Filling on each rectangle. Roll up like jelly roll, beginning on long side. Pinch edges together and fold ends down on a greased baking sheet. Slit each roll at 2-inch intervals about 2/3 the way through dough to resemble a braid. Cover and let rise until doubled, about 1 hour. Bake at 375° for 12 to 15 minutes.

Combine powdered sugar, milk and vanilla for glaze. Spread over braids while warm.

Recipe categories: Breads, Coffee cakes, Yeast breads.