Cream Cheese Braid

From Aunt Judy Thanksgiving and Christmas Breakfast Aunt Judy has been making it for Christmas Breakfast for over 20 years (except for one year when she tried something new and everyone complained!) She usually starts making them in November and wrap them tightly in foil after they are baked and cooled for Christmas breakfast and special friends.

ingredients

1 cup sour cream
1/4 cup sugar
1 teaspoon salt
1/2 cup melted butter
2 packages dry yeast
1/2 cup warm water 2 eggs, beaten
4 cups all-purpose flour
Filling:2 - 8 ounces cream cheese,
3/4 cup sugar
1 egg
1/8 teaspoon salt
2 teaspoons vanilla extract
Glaze:2 cups powdered sugar
4 tablespoons pet milk
2 teaspoons vanilla extract

directions

Heat sour cream over low heat; stir in sugar, salt and butter; cool to lukewarm. Sprinkle yeast over warm water in large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour; mix well. Cover tightly, refridgerate overnight.The next day, divide dough into 4 equal parts; roll out each part on a well-floured board into a 12 x 8 inch rectangle. Spread one-fourth of cream cheese filing on each rectangle. Roll up jellyroll fashion, beginning at long sides. Pinch edges together and fold ends under sligtly; place the rolls seam side down on greased baking sheets.Slit each roll at 2 9-inch intervals about two thirds of the way through the dough to resemble a braid. Cover and let rise in a warm place, free from drafts until doubled in bulk (about 1 hour).Preparation of cream cheese filling: Combine cream cheese and sugar in a small mixing bowl. Add egg, salt, vanilla; mix well. Yield: About 2 cups. Preparation of glaze: Combine all ingredients in a small bowl; mix well. Yield about 1 cup. Cooking Instructions: Bake at 375 degrees for 12-15 minutes. Spread with glaze while warm.

Source: Aunt Judy