CREAM CHEESE BRAID

Bread:

1 cup sour cream
½ cup sugar
1 teaspoon salt
½ cup melted butter or margarine
2 pkg. dry yeast
½ cup warm water (105* - 115*)
2 eggs, beaten
4 cups flour

Heat sour cream over low heat, stir in sugar, salt and butter; cool to lukewarm.  Sprinkle yeast over warm water in large mixing bowl, dissolving well.  Add sour cream, eggs and flour; mix well.  Cover tightly; refrigerate overnight.

Divide dough into 4 equal parts; roll into 12 x 8” rectangle.  Spread cream cheese filling over entire rectangle.  Roll up jellyroll style.  Pinch and fold.  Place rolls seam side down on greased baking sheet.  Slit each roll at 2” intervals and about 2/3’s the way through to resemble a braid.  Cover and let rise in a warm place until double in size.  Bake at 375 degrees for 12-15 minutes; glaze while hot.

Filling:

2 (8oz) pkg. Cream cheese
¾ cup sugar
1 egg, beaten
1/8 teaspoon salt
2 teaspoon vanilla extract

Mix until soft and creamy.

Glaze:

2 cups powdered sugar
4 tablespoon milk
2 teaspoon almond or vanilla extract

Mix well.