I've been making this breakfast bread for over 30 years. It's a Christmas morning tradition in our family.The sour cream makes the bread moist and tasty. The dough is very soft so a little difficult to work with but well worth it. The filling is rich and delicious. My daughter keeps trying to talk me into being adventurous and trying different toppings but I think the apricot is perfect.
So excited to find this recipe again. I first found it in the Sunset Breads Book in 1972. I made it many times to rave reviews and requests for the recipe every time. Then the recipe was lost and the recipe book out of print. I remember that it must be baked the required time to cook the dough around the filling. With the cream cheese filling it must be refrigerated. It is absolutely delicious.
My mother found this recipe in Sunset magazine in the 70's and it became a family tradition to have this every Christmas morning. It is outstanding! I have now been making it for my family for over 25 years. Yummy and smells wonderful baking! We love it topped with homemade raspberry jam.