DeBora4BobbyL
05-11-2006, 06:52 PM
Cream cheese braids
1 cup sour cream
1/2 cup cream chees1
1 teaspoon salt
1/2 cup butter
2 pkg active dry yeast
1/2 cup water water
2 beaten eggs
4 cups flour
2 (8-oz) packages cream cheese
3/4 cup sugar
1 egg
1/8 teaspoon salt
2 teaspoon vanilla
2 cups powdered sugar
4 tablespoons vanilla
Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl, stirring until it dissolves. Add sour cream mixture, eggs and flour. Mix well. Dough will be soft. Cover tightly and refrigerate overnight. The next day, divide the dough into 4 equal parts. Roll out each part on a well floured board into an 8x12 rectangle.
Combine cream cheese and sugar in a small mixing bowl. Add egg, salt and vanilla and mix well. Spread 1/4 of cream cheese filling on each rectangle and roll up like a jellyroll, beginning on a long side. Pinch edges together and fold ends under slightly. Place rolls, seam side down, on a greased baking sheet. Slit each roll at 2 inch intervals about 2/3 the way through dough to resemble a braid. I personally use scissors.
Cover and let rise until double, about 1 hour. Bake at 375 degrees for 12 to 15minutes.
Combine powdered sugar, milk and vanilla for a glaze and spread over braids while warm. Yield: 4 braids.
1 cup sour cream
1/2 cup cream chees1
1 teaspoon salt
1/2 cup butter
2 pkg active dry yeast
1/2 cup water water
2 beaten eggs
4 cups flour
2 (8-oz) packages cream cheese
3/4 cup sugar
1 egg
1/8 teaspoon salt
2 teaspoon vanilla
2 cups powdered sugar
4 tablespoons vanilla
Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl, stirring until it dissolves. Add sour cream mixture, eggs and flour. Mix well. Dough will be soft. Cover tightly and refrigerate overnight. The next day, divide the dough into 4 equal parts. Roll out each part on a well floured board into an 8x12 rectangle.
Combine cream cheese and sugar in a small mixing bowl. Add egg, salt and vanilla and mix well. Spread 1/4 of cream cheese filling on each rectangle and roll up like a jellyroll, beginning on a long side. Pinch edges together and fold ends under slightly. Place rolls, seam side down, on a greased baking sheet. Slit each roll at 2 inch intervals about 2/3 the way through dough to resemble a braid. I personally use scissors.
Cover and let rise until double, about 1 hour. Bake at 375 degrees for 12 to 15minutes.
Combine powdered sugar, milk and vanilla for a glaze and spread over braids while warm. Yield: 4 braids.