Cream Cheese Braids

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Cream Cheese Braids

Recipe Information
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!

Recipe Information

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!