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Cream cheese braids

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Ingredients/Components

sour cream - 1 c
sugar - 1/2 c
salt - 1 tsp
melted butter or margarine - 1/2 c
dry yeast - 2 pkg
warm water 105~ to 115~ - 1/2 c
eggs, beaten - 2 item
all-purpose flour - 4 c
pkg
egg, beaten - 1 item
vanilla extract - 2 tsp
powdered sugar
milk - 4 Tbsp

How to make cream cheese braids:

Cream Cheese Filling:2 (8 oz.) pkg. cream cheese, softened3/4 c. sugar1 egg, beaten1/8 tsp. salt2 tsp. vanilla extract Glaze:2 c. powdered sugar4 Tbsp. milk2 tsp. vanilla extract 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 yeast dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover tightly. Refrigerate overnight.

The next day, divide dough into four equal parts. Roll out each part on a well-floured board into a 12 x 8-inch rectangle. Spread one-fourth of Cream Cheese Filling on each rectangle. Roll up jelly roll 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 two-thirds of way through dough to resemble a braid. Cover and let rise in a warm place, free from drafts, until doubled in bulk (about 1 hour). Bake at 375° for 12 to 15 minutes. Spread with glaze while warm. Yields 4 (12-inch loaves).

Cream Cheese Filling: Combine cream cheese and sugar in a small mixing bowl. Add egg, salt and vanilla; mix well. Yields about 2 cups.

Recipe categories: Breads, Coffee cakes, Yeast breads.

Rating:

3.6

Average rating: 3.6, total votes: 5

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