Cream Cheese Braids

This is a delicious dessert bread for guests, family and friends and is an excellent gift. It has a wonderful aroma while baking, but is tastier when it has cooled and set for several days to allow the flavors of the yeast, sour cream and cream cheese to blend.

This recipe will make four 12 inch loaves.

1 cup sour cream

1/2 cup sugar

1 tsp. salt

1/2 cup melted butter

2 pkg. dry yeast

1/2 cup warm water

2 beaten eggs

4 cups all purpose flour

Cream Cheese Filling

2 (8 ounce pkg.) cream cheese

2/4 cup sugar

1 beaten egg

1/8 tsp. salt

2 tsp. vanilla extract

Glaze

2 cups powdered sugar

4 Tbsp. milk

2 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 12x8 inch rectangle. Spread 1/4 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 the way through dough to resemble a braid. Cover and let rise in a warm place, free from drafts until doubled in bulk ( about one hour).

Bake at 375 degrees for 12 to 15 minutes. Spread with glaze while warm.