Nestmann Cream Cheese Braid
Cream Cheese Braid
1/8 oz Sour Cream Scalded 1/2 Cup Sugar 1/2 Cup Butter Melted 1 tsp Salt 2 Pkg Dry Yeast 1/2 cup warm water (105-115 d) 2 eggs beaten 4 cups all purpose flour
Makes 4 12-inch loaves.
Filling (recipe follows) Glaze (recipe follows)
Combine scalded sour cream, sugar, butter, salt. Mix well. And let cool to lukewarm.
Dissolve yeast in warm water in large bowl. Stir in sour cream mixture and eggs.
Gradually stir in flour. Dough will be soft.
Cover tightly and chill overnight.
Divide dough into four equal portions. Turn each onto a heavily floured surface. Knead four or five times.
Roll each into a 12x8 inch rectangle. Spread 1/4 of filling on each rectangle leaving a 1/2 inch margin around edges. Carefully roll up in jelly roll fashion, beginning at long side. Finally, pinch edge and ends to seal.
Carefully place roll seam down on greased baking sheet. Make six equally spaced x-spaced cuts on top of each loaf. Cover and let rise in a warm place (85 degrees) free of drafts for one hour or until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes. Spread loaves with glaze while warm.
Two 8 oz packages of cream cheese, softened 3/4 cup sugar 1 egg beaten 1/8 tsp Salt 2 tsp Vanilla extract
Combine all ingredients. Process in Food Processor or electric mixer until well blended.
2 cups sifted powdered sugar 1/4 cup milk 2 tsp vanilla extract
Combine all ingredients, mixing well.