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Danish- Cream Cheese Braid Recipe

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This recipe for Danish- Cream Cheese Braid, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mitzi McBride
Added: Thursday, May 10, 2007


1 (8-oz) container of sour cream
cup sugar
cup butter or margarine, cut into pieces
1 tsp. salt
2 (1/4-oz) envelops active dry yeast
cup warm water (105 to 115)
2 large eggs, beaten
4 cups flour
Cream Cheese Filling
Powdered Sugar Glaze

-Heat first 4 ingredients in 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 to 5 times.
-Roll each portion into a 12x8 inch rectangle, and spread with of cream cheese filling, leaving a 1-inch border around the edges. Carefully roll up, starting at a ling side; press seam, and fold ends under to seal. Place seam side down on lightly greased baking sheets. Cut 6 equally spaced Xs across the top of each loaf; cover and let rise in a warm place (85) free from drafts, about 1 hour or until double 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-oz) packages cream cheese, softened
cup sugar
1 large egg
2 tsp vanilla extract
Beat all ingredients at medium speed with and electric mixer until smooth.
Yield: about 2 cups

Powdered Sugar Glaze:
2 cups sifted powdered sugar
cup milk
2 tsp. vanilla extract
Stir together all ingredients.

Number Of Servings:
Number Of Servings:
Yield: 4 (12-inch) loaves.
Personal Notes:
Personal Notes:
These are way yummy. They are time consuming to make. Note: Braids may be frozen after baking. Thaw in refrigerator, and glaze before serving.




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