Sunday, December 18, 2011

Cream Cheese Braids

Dough - make and refrigerate for at least 2 hours (or overnight).
1 c. sour cream
1/2 c. sugar
1 t. salt
1/2 c. butter, melted
2 packs yeast
1/2 c. warm water
2 eggs
4 c. flour
Heat sour cream over low heat. Stir in sugar, salt, & butter. Cool to lukewarm. Mix yeast in warm water and stir; set aside.  Add eggs to sour cream mixture.  With flour in mixer, slowly add wet mixture and yeast water to flour.  Mix.  This will be a sticky mixture.  Using a clean mixing bowl, wipe a paper towel with cooking oil and cover sides of bowl. Put mixture into this bowl and refrigerate for at least 2 hours.

Next day or 2 hours later:  divide dough into 3 or 4 equal portions.  Flour counter and with rolling pin, roll out dough.  Put filling mixture on each portion and roll up dough.  Put seam side down on greased (or baking spray) baking sheet.  Use a knife to cut slits in top of long rolls (looks like braids). Let rise for 30 minutes or until doubled.  Bake at 375 degrees for 12 to 15 minutes.

Filling:
16 ounces of softened cream cheese
3/4 c sugar
2 t. vanilla
1 egg
1 T. Amaretto liqueur (optional)

Glaze:
2 c. powdered sugar
3 T. milk
1 T. Amaretto liqueur
1 t. vanilla
toasted almonds
Mix well and top with almonds.

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