Braids:
1 (8oz) carton sour cream (scalded)
½ cup sugar
½ cup butter melted
1 teaspoon salt
1 heaping tablespoon dry yeast
½ cup Warm water (105° to 115°)
2 eggs, beaten
4 cups all-purpose flour
Filling:
2 (8 ounce) packages cream cheese softened (city of brotherly love works best)
¾ cup sugar
1 egg beaten
1/8 teaspoon salt
2 teaspoons vanilla extract
Combine all ingredients. Mix until well blended. Yields about 2 cups.
Glaze:
2 cups sifted powdered sugar
¼ cup milk
2 teaspoons vanilla extract
Combine all ingredients and mix well. Yields about a cup.
This recipe is one of the best breads/danish recipe’s I have ever got my hands on. This recipe yields about 4 loaves and is truly a Christmas tradition. Start it in your home!
Combine scalded sour cream, sugar, butter, and salt; mix well and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and then eggs. Gradually stir in flour. (dough will be very soft, this is ok). Cover and Chill overnight.
Wake up and grab yourself a cup of Sumatra coffee and let’s get going! Divide the dough into 4 equal portions. Turn each portion out onto a heavily floured surface, and knead 4 to 5 times. Roll each into a 12 x 8 inch rectangle. Spread one-fourth of filling over each rectangle, leaving a ½ inch margin around edges. Carefully roll
up jellyroll fashion, beginning at long side. Firmly pinch ends to seal. Carefully place rolls seam side down on greased cookie sheets.
Make 6 equally spaced x-shaped cuts across the top of each loaf. Cover and let rise in a warm place (85°) like your lanai if you live in Florida. Let rise for about an hour or until doubled in bulk. Bake in preheated oven on 375° till a nice light brown color on top, about 13-15 minutes. My oven takes about 13 minutes. If loaves brown too soon, place a piece of aluminum foil over top to prevent further browning. Spread loaves with glaze while warm, yields 4 -12 inch loaves.
Submitted By
Eddie Beyer
