Cream cheese braids

Cream cheese braids

Ingredients/Components

• sugar - 1/2 c
• salt - 1 tsp
• flour - 4 c
• eggs, beaten - 2 item
• almond extract - 2 tsp
• warm water - 1/2 c
• melted butter or margarine - 1/2 c
• dry yeast - 2 pkg
• Glaze - 1 item
• Filling - 1 item
• milk or less - 1/4 c
• well-beaten egg - 1 item
• carton sour cream, scalded - 1 oz
• Mix well; let cool to lukewarm
• Refrigerate this in a tight bowl, with your rolls, overnight

How to make cream cheese braids:

Combine scalded sour cream, sugar, butter and salt. Mix well; let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl. Stir in sour cream mixture, then eggs. Gradually stir in flour (dough will be stiff). Cover tightly and chill overnight.

Divide dough into 4 equal parts. Turn each portion out onto heavily floured surface; knead 4 or 5 times. Roll each into a 12 x 8-inch rectangle.

Spread 1/4 of filling over each rectangle, leaving 1/2-inch margin around edges. Carefully roll up jelly roll fashion, beginning at long side. Firmly pinch edges and side and ends to seal.

Place rolls, seam side down, on greased baking sheets. Make 6 equally spaced x cuts across top of each loaf. Cover and let rise in a warm place (85°) until double in size. Bake in a 375° oven for 15 to 18 minutes. Spread loaves with glaze while warm.Filling Mixture:2 (8 oz.) pkg. cream cheese, softened1/8 tsp. salt3/4 c. sugar1 well-beaten egg2 tsp. almond extract Combine. Refrigerate this in a tight bowl, with your rolls, overnight.Glaze:2 c. powdered sugar1/4 c. milk (or less)2 tsp. almond extract. Combine.

Recipe categories: Breads, Coffee cakes, Yeast breads.