Cream cheese braids

 
                            Cream Cheese Braids
 
 Recipe By     : Louisiana State Fair Winner
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           sour cream
      1/2  cup           sugar
    1      teaspoon      salt
      1/2  cup           margarine -- melted
    2      packages      dry yeast
      1/2  cup           warm water
    2                    eggs -- beaten
    4      cups          flour
 					
 					
                         FILLING:
    2      packages      (8-oz) cream cheese
      3/4  cup           sugar
    1                    egg -- beaten
      1/8  teaspoon      salt
    2      teaspoons     vanilla
                         GLAZE FROSTING:
    2      cups          powdered sugar
    4      tablespoons   milk
    2      teaspoons     vanilla
 
 For the dough:
 Heat sour cream over low heat.  Stir in sugar, salt and butter.  Cool to lukewa
 rm.  Sprinkle yeast over warm water in large bowl stirring until yeast dissolve
 s.  Add sour cream mixture, eggs and flour.  Mix well.  Cover and refrigerate o
 vernight.  Next day - divide dough into 4 equal parts.
 
 For the filling:
 Combine cream cheese and sugar in small bowl.  Add beaten egg, salt and vanilla
  and mix well.
 
 Roll each part into a 12 x 8 inch rectangle.  Spread 1/4 of cream cheese fillin
 g on each rectangle.  Roll up jellyroll fashion beginning at long side.  Pinch 
 edges together and fold ends under slightly.  Place seam side down on a greased
  baking sheet.  Slit each roll at 2 " intervals about 2/3 way through dough to 
 resemble bread.  Cover and let rise 1 hour in warm place.  Bake 375 degrees 12-
 15 minutes.  Cool slightly and then spread with glaze.
 
 For the Glaze:
 Mix all together.  Makes 1 cup.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving
 
 NOTES : This was a Best of Show at the Louisiana State Fair back in the '80's. 
  I've made it lots of times and it is the best.  This will make four loaves and
  is great for gift giving, especially during the Christmas holidays.  Tastes go
 od on the first day, but the flavor strikes through better on day two.  You'll 
 love it!
 
 Submitted to the Bakery-Shoppe by Monita Olive.