Cream Cheese Braids

CREAM CHEESE BRAIDS This is a delectable Danish style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. One of Southern Living's best recipes. From Southern Living Dec. 1977 1 (8-oz) package sour cream, scalded 1/2 cup sugar 1/2 cup butter 1 teaspoon salt 2 packages dry yeast 1/2 cup warm water (105� to 115�) 2 eggs, beaten 4 cups all-purpose flour Filling (recipe follows) Glaze (recipe follows) Combine scalded sour cream, sugar, butter, and salt; mix well, and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and eggs. Gradually stir in flour (dough will be soft). Cover tightly and chill overnight. Divide dough into 4 equal portions. Turn each portion out onto a heavily floured surface, and knead 4 or 5 times. Roll each into a 12 x 8-inch rectangle. Spread one-fourth of filling over each rectangle, leaving a 1/2-inch margin around edges. Carefully roll up jellyroll fashion, beginning at long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam side down, on greased baking sheets. Make 6 equally spaced X-shaped cuts across top of each loaf. Cover and let rise in a warm place (85�), free from drafts, for 1 hour or until doubled in bulk. Bake at 375� for 15 to 20 minutes. Spread loaves with glaze while warm. Yield: four 12-inch loaves. FILLING: 2 (8-oz) packages cream cheese, softened 3/4 cup sugar 1 egg, beaten 1/8 teaspoon salt 2 teaspoons vanilla extract Combine all ingredients. Process in food processor or mixer until well blended. Yield: about 2 cups GLAZE: 2 cups sifted powdered sugar 1/4 cup milk 2 teaspoons vanilla extract Combine all ingredients, mixing well. Yield: about 1 cup

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