This is a great holiday gift for your Neighbors.
1 cup (8 oz) sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 tsp. salt
2 pkgs (1/4 oz ea.) active dry yeast
1/2 cup cup waqrm water (110 to 115 F)
2 eggs, beaten
4 cups flour
FILLING:
2 pkgs (8 oz) cream cheese, softned
3/4 cup sugar
1 egg, beaten
2 tsp. vanilla extract
1/8 tsp. salt
GLAZE:
2 1/2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract
Toasted sliced almonds, (optional)
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In a saucepan, combine sour cream, sugar, butter and salt. Cook over med-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature. In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour. (dough will be very soft). cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. turn dough onto a floured board; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12 X8 rectangle. Spread 1/4 of the filling on ech to within 1 inch of edges. Roll up jelly-roll style from long side' Pinch seams and ends to seal. Place seam side down, on greased baking sheet.
CUT six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 F 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients'drizzle over loaves. Sprinkle with almonds if desired.
2-24 servings
Either cook in two separate pans or cook two loaves at a time.
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