CREAM CHEESE BRAIDS
Source of Recipe
From Southern
Recipe Introduction
This is a delectable Danish style bread, very light and tender. The recipe
seems more complicated than it really is, and makes four loaves, so there's
plenty to share. One of Southern Living's best recipes.
List of Ingredients
1 (8-oz) package sour cream, scalded
1/2 cup sugar
1/2 cup butter
1 teaspoon salt
2 packages dry yeast
1/2 cup warm water (105º to 115º)
2 eggs, beaten
4 cups all-purpose flour
Filling (recipe follows)
Glaze (recipe follows)Recipe
Combine scalded sour cream, sugar, butter, and salt; mix well, and
let cool to lukewarm. Dissolve yeast in warm water in a large
mixing bowl; stir in sour cream mixture and eggs. Gradually stir
in flour (dough will be soft). Cover tightly and chill overnight.
Divide dough into 4 equal portions. Turn each portion out onto a heavily
floured surface, and knead 4 or 5 times.
Roll each into a 12 x 8-inch rectangle. Spread one-fourth of filling over
each rectangle, leaving a 1/2-inch margin around edges. Carefully roll up
jellyroll fashion, beginning at long side.
Firmly pinch edge and ends to seal. Carefully place rolls, seam
side down, on greased baking sheets.
Make 6 equally spaced X-shaped cuts across top of each loaf.
Cover and let rise in a warm place (85º), free from drafts, for
1 hour or until doubled in bulk. Bake at 375º for 15 to 20 minutes. Spread
loaves with glaze while warm. Yield: four 12-inch loaves.
FILLING:
2 (8-oz) packages cream cheese, softened
3/4 cup sugar
1 egg, beaten
1/8 teaspoon salt
2 teaspoons vanilla extract
Combine all ingredients. Process in food processor or mixer until well
blended. Yield: about 2 cups
GLAZE:
2 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla extract
Combine all ingredients, mixing well. Yield: about 1 cup
|
Â
Â
Â
|
member logon
