Ingredients
Braid:
- 8 oz sour cream, scalded
- 1/2 c sugar
- 1/2 c butter
- 1 tsp. salt
- 2 pkg yeast
- 1/2 c water
- 2 eggs, beaten
- 4 c flour
Filling:
- 2 (8 oz) packages cream cheese
- 3/4 c sugar
- 1 egg, beaten
- 1/8 tsp. salt
- 2 tsp. vanilla
Glaze:
- 2 c powdered sugar
- 2 1/2 tbsp. half and half
- 1 tsp. vanilla
Instructions
- Combine sour cream, sugar, butter, and salt; mix well and let cool to lukewarm. Dissolve yeast in warm water (105-115 degrees) in a large mixing bowl. Stir in sour cream mixture, then eggs.Gradually stir in flour (dough will be soft). Cover tightly and chill overnight. Dough can be refrigerated for up to 4 days before being used.
- Divide dough into fourths. Turn each portion out on a heavily floured surface and knead 4 or 5 times. Roll each into a 12x8 rectangle. Spread 1/4 filling over each rectangle, leaving a 1/2 inch margin.
- Roll up jelly roll fashion, beginning at long side. Pinch each edge and ends. Place on greased baking sheets.
- Make 6 X-cuts across the top. Cover and let rise in warm place about an hour. Bake at 350 for 15-20 minutes. If edges get too brown before rest of braid, tent ends with foil.
- To make glaze, combine powdered sugar, vanilla, and half and half and mix until completely combined. Glaze should be thick. Place glaze into quart-sized plastic bag and cut a small hole in one corner. Pipe glaze over warm braids.