Saturday, January 31, 2009

Cream Cheese Braids (AmyB)

(Cream cheese braids are as essential to a Kiker family Christmas as the treeor Mexican food on Christmas Eve. Absolutely delicious, these make the perfect accompaniment to coffee or tea. They also wrap up beautifully to give as gifts, and they freeze well, too!)

1 8-oz. carton sour cream (full fat, thank you!)
1/2 cup sugar
1/2 cup butter
1 teaspoon salt
2 packages dry yeast
1/2 cup warm water (105-115 degrees)
2 eggs, beaten
4 cups flour

Combine sour cream, sugar, butter and salt in a saucepan; heat until butter melts. Cool to 105-115 degrees. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and eggs. Gradually stir in flour (dough will be soft). Cover dough tightly and chill at least 8 hours. Divide dough into 4 equal portions. Turn each portion out onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12x8-inch rectangle. Spread 1/4 of filling over each rectangle, leaving a 1/2 inch margin around the edges. Carefully roll up dough jelly-roll fashion, starting at long side; pinch the seams and ends to seal. Carefully place loaves, seam side down, on greased baking sheets. Make 6 equally spaced x-shaped cuts across top of each loaf. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 for 15-20 minutes. Spread loaves with glaze while warm.

2 8-oz. packages cream cheese, softened
3/4 cups sugar
1 egg beaten
2 teaspoons vanilla

Combine all ingredients. Process in food processor or mixer until blended.

2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla

Combine all ingredients, stirring well.

No comments: