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Cream Cheese Braids Recipe

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This recipe for Cream Cheese Braids, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Olson
Added: Tuesday, March 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 ounce) container sour cream
1/2 cup sugar
1/2 cup butter or margarine, cut into pieces
1 tsp. salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 large eggs, beaten
4 cups all-purpose flour
Cream Cheese Filling (recipe follows)
Powdered Sugar Glaze (recipe follows)

Directions:
Directions:
Heat first 4 ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105 to 115. Combine yeast and warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours. Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12x8 inch rectangle, and spread each rectangle with one-fourth of Cream Cheese Filling, leaving a 1-inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to seal. Place, seam side down, on lightly greased baking sheets. Cut 6 equally spaced Xs across top of each loaf; cover and let rise in a warm place (85), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 for 15 to 20 minutes or until browned. Drizzle warm loaves with Powdered Sugar Glaze. Cream Cheese Filling: 2 (8-ounce) packages cream cheese, softened; 3/4 cup sugar; 1 large egg; 2 tsp. vanilla extract. Beat all ingredients at medium speed with an electric mixer until smooth. Powdered Sugar Glaze: 2 1/2 cups sifted powdered sugar; 1/4 cup milk; 2 tsp. vanilla extract. Stir together all ingredients. Note: Braids may be frozen after baking. Thaw in refrigerator, and glaze before serving.

 

 

 

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