Source:

Cheryl Kobler

Serves/Makes:10-12

Ingredients

• Dough:
• 1 cup (225 ml) sour cream
• 1/2 cup (125 ml) sugar
• 1 tsp (5 ml) salt
• 1/2 cup (125 ml) butter
• 2 pkgs. yeast
• 1/2 cup (125 ml) warm water
• 2 eggs, beaten
• 4 cups (950 ml) flour
• Filling:
• 2 pkgs.(8 oz (224 grm).) cream cheese, softened
• 3/4 cup (175 ml) sugar
• 1 egg, beaten
• 1/8 tsp (1 ml). salt
• 2 tsp (10 ml). vanilla
• Glaze:
• 2 cups (475 ml) powdered sugar
• 4 tbsp (60 ml). milk
• 2 tsp (10 ml). vanilla

Preparation

• (Make dough 1-2 days ahead)
• Over low heat, combine sour cream, sugar, salt and butter.
• Cool mixture to lukewarm and set aside.
• Sprinkle yeast over warm water in a large bowl and stir to dissolve.
• Add sour cream mixture.
• Add eggs and flour.
• Mix well--dough is very soft.
• Cover tightly and refrigerate overnight.
• For filling; combine cream cheese, sugar, egg, salt and vanilla and mix well.
• Divide dough into 4 equal parts.
• Roll each part on a well-floured board into a 12 inch x 8 inch rectangle.
• 1/4 Spread of the filling mixture (about 3/4 cup) on each rectangle.
• Fold sides in or roll up jelly-roll fashion and pinch to seal.
• Place sealed rolls of dough on greased baking sheet with seam sides down.
• Slit each at 2"" intervals to give braided look.
• Cover and let rise in a warm, draft-free place until double in size (at least 1 hour).
• Bake at 375 degrees (200 C.) for 12-15 minutes.
• For glaze, combine powdered sugar, milk and vanilla and spread braids with the glaze while warm.

Comments

My husbands grandmother makes this whenever they have family get-togethers. She found this recipe in an old newspaper, and it's the first thing that gets eaten up--it is SO addictive!