Cream Cheese Braids

• 1 (8 oz.) carton sour cream, scalded
• 1/2 c. sugar
• 1/2 c. butter, melted
• 1 tsp. salt
• 2 pkg. dry yeast
• 1/2 c. warm water (105~ to 115~)
• 2 eggs, beaten
• 4 c. all-purpose flour
• Filling Recipe
• Glaze Recipe

1. Combine scalded sour cream, sugar and butter and salt; mix well.
2. Let cool to lukewarm.
3. Dissolve yeast in warm water in large mixing bowl.
4. Stir in sour cream mixture, then eggs.
5. Gradually stir in flour (dough will be soft).
6. Cover tightly; chill overnight.
7. Divide dough into 4 equal portions.
8. Turn each portion out on a heavily floured surface and knead 4 or 5 times.
9. Roll each into a 12 x 8-inch rectangle.
10. Spread 1/4 filling over each rectangle, leaving a 1/2-inch margin around edges.
11. Carefully roll up jelly roll fashion, beginning at long side.
12. Firmly pinch edges and ends to seal.
13. Place rolls, seam side down, on greased baking sheets.
14. Make 6 equally spaced x-shaped cuts across top of each loaf.
15. Cover and let rise in a warm place (85u0b0) free from drafts until double in bulk (about 1 hour).
16. Bake at 375u0b0 for 15 to 20 minutes.
17. Spread with glaze while warm.
18. Yields 4 (12-inch) loaves.

sour cream, sugar, butter, salt, yeast, warm water, eggs, allpurpose, filling, recipe

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758951 (may not work)