Breads: Nancy's Cream Cheese Braids

By JoFClark

Ingredients

• 1 cup sour cream
• 1/2 cup sugar
• 1 t salt
• 1/2 cup margarine, melted
• 1/2 cup warm water
• 2 packages yeast
• 2 eggs
• 4 cups unsifted flour
• Refrigerate overnight
• Filling
• 1 pound cream cheese
• 1 beaten egg
• 1 t vanilla
• 3/4 cup sugar
• 1/8 t salt
• Allow to rise
• Glaze
• 2 cups powdered sugar
• 4 T milk
• 2 t vanilla
• Mix together.

Details

Servings 1

Preparation

Step 1

Scald sour cream. Stir in sugar. salt and margarine. Cool to lukewarm. Measure warm water in large warmed bowl. Sprinkle yeast and stir. Add lukewarm sour cream mixture, eggs and flour. Mix until well blended. Cover tightly and refrigerate overnight.

Next day, divide into 4 pieces. Roll out each part into a rectangle, about 8X12. Spread all four pieces with the filling. Keep filling away from the edges. Roll as a jelly roll, beginning at long sides. Pinch edges together and fold under slightly. Lay each roll onto greased aluminum-foil lined cookie sheet. With scissors, cut each roll making cuts alternating from side to side, about 3/4 of the way through roll to resemble a braid.

Allow to rise til doubled in bulk. Bake at 375 degrees about 12 to 15 minutes. Spread while hot with glaze.

For 16 braids use:
32 oz sour cream
4 t salt
8 eggs
4 sicks butter
8 pkgs yeast
16 cups flour
4 ibs cream cheese
4 egg
5 cups sugar
4 t vanilla
8 cups powdered sugar
16 T milk
8 t vanilla