- 1
Ingredients
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 cup (1 stick; 4-ounces) butter melted
- 1 cup sugar
- 1/2 cup (4-ounces) warm water 105 to 115 degrees F
- 2 packages (1/4-ounce each; 1/2-ounce) yeast
- 2 large eggs
- 4 cups unsifted flour
- Filling
- 1 pound (2-8-ounce-packages) cream cheese
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 large egg beaten
- 1 tablespoon water (for egg wash)
- 1 large egg yolk (for egg wash)
- Glaze Frosting
- 2 cups confectioner's sugar
- 1 teaspoon vanilla
- 4 tablespoons milk
Preparation
Step 1
Use large bowl (Do NOT use food processor). Makes a soft dough that is slightly sticky so food processor is not recommended. When rolling out, use as little flour as possible.
Scald sour cream. Stir in sugar, salt and melted margarine. Cool to lukewarm. Measure warm water in large warm bowl. Sprinkle yeast into the water and stir. Measure flour into large bow; stir in eggs. Add luke warm sour cream mixture to eggs and flour. Mix until well blended. Place in large bowl and cover.
REFRIGERATE OVERNIGHT.
Next day:
Preheat oven to 350 degrees F.
Divide into four equal parts. Roll each into 8 x 12-inch rectangle. Mix filling ingredients until smooth. (New change: Spread each rectangle with 1/4 of the filling in a single line about 1-inch from the edge, roll up so all the filling is the in middle of each braid.) Pinch ends to seal and fold ends under. Lay rolls on greased cookie sheets. Slash tops with 3 - 2" slashes on top. Let rise until doubled in size-about 2 hours in a warm place.
Stir the egg yolk and water together and brush the tops with egg wash.
Bake about 12 to 15 minutes or golden brown.
Glaze while slightly warm. Cut into desired serving slices.
Freezes well.