Cream Cheese Braids

• 1 (8 oz.) pkg. sour cream
• 1/2 c. sugar
• 1/2 c. butter
• 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 follows)
• glaze (recipe follows)

1. Combine sour cream, sugar, butter and salt in saucepan; heat until butter melts.
2. Cool to 105u0b0 to 115u0b0.
3. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
4. Stir in sour cream mixture and eggs.
5. Gradually stir in flour.
6. Dough will be soft. Cover dough tightly and chill at least 8 hours.
7. Divide dough into 4 equal portions.
8. Turn each portion onto a heavily floured surface and knead 4 or 5 times.
9. Roll each portion into a 12 x 8-inch rectangle; spread with filling, leaving a 1/2-inch margin around edges.
10. Carefully roll up dough jelly roll fashion, starting at long side.
11. Pinch the seam and ends to seal.
12. Carefully place loaves, seam side down, on greased baking sheets.
13. Make 6 equally spaced X-shaped cuts across top of each loaf.
14. Cover and let rise in warm place (85u0b0), free from drafts, about 1 hour or until doubled in bulk.
15. Bake at 375u0b0 for 15 to 20 minutes.
16. Spread loaves with glaze while warm.
17. Yields four 12-inch loaves.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=964429 (may not work)