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Danish- Cream Cheese Braid Recipe

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This recipe for Danish- Cream Cheese Braid is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8-oz) container of sour cream
½ cup sugar
½ cup butter or margarine, cut into pieces
1 tsp. salt
2 (1/4-oz) envelops active dry yeast
½ cup warm water (105 to 115)
2 large eggs, beaten
4 cups flour
Cream Cheese Filling
Powdered Sugar Glaze
Directions:
Directions:
-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 ¼ 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
¾ cup sugar
1 large egg
2 tsp vanilla extract
Beat all ingredients at medium speed with and electric mixer until smooth.
Yield: about 2 ½ cups

Powdered Sugar Glaze:
2 ½ cups sifted powdered sugar
¼ 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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