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Cream Cheese Braids
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Recipe Information
Cheryl Kobler


  • 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
  • (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.
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!

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