Cream Cheese Braids
Eloise Hicks
This brunch treat is great for special days and gift-giving.
ingredients
Dough for the Braids- 1 cup sour cream
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup butter, melted (1 stick)
- 2 packages of yeast
- 1/2 cup warm water
- 2 eggs
- 4 cups all-purpose flour
- Mix well:
- 2 8-ounce packages cream cheese
- 3/4 cup sugar
- 1 egg beaten
- 1/8 teaspoon salt
- 2 teaspoons vanilla*
- Yield: 2 cups
- Sometimes I add lemon zest or almond flavoring. If I use the almond, I also sprinkle toasted sliced almonds on the glaze.
- Mix well:
- 2 cups powdered sugar
- 1/4 cup milk
- 2 teaspoons vanilla
directions
- 1
Heat the sour cream over low heat. Stir in the sugar, salt and butter.
- 2
Set aside to cool.
- 3
Soften the yeast in warm water in a large bowl. Add the sour cream mixture, eggs and flour. Mix well, securely cover and REFRIGERATE OVERNIGHT.
- 4
Divide the refrigerated dough into 4 portions. Place each one on a floured surface and roll into a 12“ x 8” rectangle. Spread with 1/4 of the cream cheese mixture and roll jellyroll style. Pinch the long seam to seal and fold under the edges. slit at 2" intervals to resemble a braid. Put on a greased cookie sheet, cover with a damp towel and allow to rise for 1 hour, or until double in bulk. Bake at 350° for 12 - 15 minutes and top is golden. Glaze while hot.
notes
Such a favorite, but the time can be an issue. The good news is that the preparation takes place over two days.
Source: Aunt Ruth
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews