Thursday, July 22, 2010

Cream Cheese Braids

Long overdue for posting- I KNOW!
I thought I'd make it up to you with one of my very favorite treats. These are worth the effort, not low calorie, yet divine!

1 cup sour cream
1/2 cup sugar
1 tsp salt
1/2 cup butter, melted
2 pkg dry yeast
1/2 cup warm water
2 eggs, beaten
4 cups flour
cream cheese filling

Heat sour cream over low heat; stir in sugar, salt, and butter; cool to lukewarm.
Sprinkle yeast over 1/2 cup warm water in large mixing bowl, stirring until yeast dissolves.
Add sour cream mixture, eggs, and flour; mix well.
Cover tightly and refrigerate overnight.
Then next day make cream cheese filling.

2- 8 oz cream cheese blocks, softened
3/4 cup sugar
1 egg, beaten
2 tsp vanilla extract

Divide dough into 4 equal parts; roll each out onto well floured surface into 12X8 inch rectangle. Spread 1/4 of the filling on each rectangle. Roll up jelly roll fashion, beginning at the long sides. Pinch edges together and fold ends under slightly. Place 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 a braid. Cover and let rise in a warm place free from drafts until doubled in bulk. (about an hour)
Bake a 375 for 12 to 15 minutes.

2 cups powdered sugar
1/4 cup milk
2 tsp vanilla

Combine and spread on rolls while still warm.