Prep 30 mins
Cook 20 mins
Growing up with five brothers (no sisters) was great, but I really wanted some girly fellowship within the family. A few years ago, my sisters-in-law and I started getting together for a yearly SILK Weekend. SILK stands for Sisters-In-Law Kerr (my maiden name). We rotate the hosting duties. This year (2007) we met near Madison, toured Wollersheim Winery (bought a "few" bottles!), lunched & gabbed for hours at The Blue Spoon (Culver's corporate headquarters) in Sauk Prairie, completed an aMAZE-ing after-dark flashlight tour through the Treinen Farm Corn Maze near Lodi. This recipe is what our SILK-host served for breakfast on Saturday morning. It truly is silky and creamy and outrageously delicious. NOTE: Cooking time does NOT include the two-hour/overnight "rise" time needed for the dough.
- 1⁄2 cup butter, melted
- 1 cup sour cream
- 1⁄2 cup sugar
- 4 1⁄2 teaspoons yeast (2 packets)
- 1 teaspoon sugar
- 1⁄2 cup warm water
- 2 eggs, beaten
- 1⁄2 teaspoon salt
- 4 cups flour
- 3 (8 ounce) packages cream cheese, softened
- 1 1⁄4 cups sugar
- 1 egg
- 3 teaspoons vanilla
- 1⁄4 teaspoon salt
- 4 cups powdered sugar
- 6 tablespoons butter, softened
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- Mix "dough additives" and set aside to cool.
- Sponge yeast, sugar, water; when foamy, add luke-warm/cool sour cream mixture, blend well, then add remaining dough ingredients, mixing thoroughly.
- Transfer dough to a large greased bowl; cover and refrigerate several hours or overnight.
- Mix filling ingredients in a medium bowl, set aside.
- Prepare two cookie sheet pans (grease or use parchment paper); set aside.
- Divide dough into four parts; transfer one part to a well-floured surface, pat into a rectangle, then roll into a 14x8 inch rectangle (approx).
- Spread one-fourth of the filling over the dough rectangle, lightly roll up (start on the long side closest to you).
- Transfer roll to prepped cookie sheet, seam-side down, curve into a cresent shape.
- At one-inch intervals, use scissors to snip about 2/3's into the roll (exposing the roll & cream cheese filling).
- Repeat with remaining dough & filling.
- Let rise in warm place about 1-2 hours.
- Bake at 350 for 20 minutes (golden brown).
- Mix icing ingredients in a small bowl, spread over tops of cooled loaves.