Cream Cheese Braids
Source of Recipe
Practical Kitchen
List of Ingredients
Cream Cheese Braids
1 cup dairy sour cream
1/2 cup sugar
1 teaspoon salt
1/2 cup melted margarine
2 envelopes active dry yeast
1/2 cup warm water (110 degrees)
2 eggs, beaten
4 cups all-purpose flour
For filling:
16 ounces cream cheese, softened
3/4 cup sugar
1 egg, beaten
1/8 teaspoon salt
2 teaspoons almond extract
For glaze:
4 tablespoons milk
2 cups confectioners¹ sugar, sifted
2 teaspoons almond extract
1. Heat sour cream in sauce pan over low heat. Stir in sugar, salt and
margarine. Cool to lukewarm.
2. Meanwhile, sprinkle yeast over warm water in large mixing bowl; stir
until dissolved. Add cooled sour cream mixture, eggs and flour. Mix well
with spoon. Cover tightly and refrigerate overnight.
3. The next day, prepare filling: Cream together cream cheese and sugar. Add
egg, salt and almond extract; beat until smooth and creamy.
4. Divide dough into 4 equal parts. Roll out each on a well-floured board
into a 12- by 8-inch rectangle. Spread 1/4 of filling on each rectangle.
Roll up rectangle, starting at long edge and forming a log. Form log into a
circle, and pinch ends together to join.
5. Place two circles seam side down on each of two greased baking sheet.
Using kitchen shears, cut about 2/3 way through the dough at 2-inch
intervals. Cover and let rise in warm place about 1 hour. (Dough will be
puffy but won't double in volume.)
6. Bake 12 to 15 minutes at 375 degrees, until lightly browned.
7. Prepare glaze: Gradually stir milk into confectioners¹ sugar; add almond
extract and mix well. Spread over braids while still warm.
8. Serve slightly warm. (Or, cool to room temperature and freeze for later
use. Thaw, then warm slightly in microwave oven before serving.)
Note: This delicate pastry complements a breakfast casserole and fruit or
juice. Freezes well.
Makes 4 braids, each yielding about 12 slices
Recipe
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