*  Exported from  MasterCook Mac  *

                           Cream Cheese Braids

Recipe By     : Louisiana State Fair Winner
Serving Size  : 1    Preparation Time :0:00
Categories    : Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Sour cream
     1/2  c             Sugar
   1      ts            Salt
     1/2  c             Margarine -- melted
   2                    Pkg dry yeast
     1/2  c             Water -- warm
   2                    Eggs -- beaten
   4      c             Flour
                        Filling:
  16      oz            Cream cheese (2 pkg)
     3/4  c             Sugar
   1                    Egg -- beaten
     1/8  ts            Salt
   2      ts            Vanilla
                        Glaze Frosting:
   2      c             Powdered sugar
   4      tb            Milk
   2      ts            Vanilla

This was a Best of Show at the Louisiana State Fair back in the
'80's. I've made it lots of times and it is the best. This will make
four loaves and is great for gift giving, especially during the
Christmas holidays. Tastes good on the first day, but the flavor
strikes through better on day two. You'll love it!

For The Dough:

Heat sour cream over low heat. Stir in sugar, salt, and butter. Cool
to lukewarm. Sprinkle yeast over warm water in large bowl stirring
until yeast dissolves. Add sour cream mixture, eggs, and flour. Mix
well. Cover and refrigerate overnight. Next day, divide dough into
4 equal parts.

For The Filling:

Combine cream cheese and sugar in small bowl. Add beaten egg, salt,
and vanilla and mix well.

Roll each part into a 12x8" rectangle. Spread 1/4th of cream cheese
filling on each rectangle. Roll up jellyroll fashion beginning at
long side. Pinch edges together and fold ends under slightly. Place
seam side down on a greased baking sheet. Slit each roll at 2"
intervals about 2/3rd way through dough to resemble bread. Cover and
let rise 1 hour in warm place. Bake 375°F 12 to 15 minutes. Cool
slightly and then spread with glaze.

For The Glaze:

Mix all together.

Yield: 1 Cup

Posted by: Monita Olive


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