1 c Sour cream
1/2 c Sugar
1/2 c Butter or margarine
1 ts Salt
2 pk Active dry yeast
1/2 c Warm water; 110 to 115
2 Eggs; beaten
4 c Flour
***filling***
2 pk Cream cheese; softened, 8 oz
3/4 c Sugar
1 Egg; beaten
2 ts Vanilla
1/8 ts Salt
***glaze***
2 1/2 c Confectioner's sugar
1/4 c Milk
1 ts Vanilla
Sliced almonds; toasted, opt
Recipe by: Sue Klapper
In a saucepan, combine sour cream, sugar, butter and
salt. Cook over medium-low heat, stirring constantly
for 5 to 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 to 6 times. Divide into four equal
portions. Roll each portion into a 12 x 8 rectangle.
Spread 1/4 of the filling on each 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 for 20 to 25 minutes or until golden
brown. Cool on wire racks. Combine the first three
glaze ingredients; drizzle over loaves. Sprinkle with
almonds if desired. Store in refrigerator.
