By Claire de Luna on April 21, 2003
Photo by Tom Nebel
Photo by Tom Nebel
"This is a delectable danish style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. Prep time does not include overnight or second rising time. One of Southern Living's best recipes."
Serving Size: 1 (2153 g)
Servings Per Recipe: 1
"This is an absolutely outstanding recipe! Looks involved with three parts of the recipe to prepare, but all are very, very easy to make, and the results are incredible. It makes four nice loaves - one to give away, and three to keep. :-)"
"WOW!!!!!!!! I have not made these myself yet but tasted some at a friends house on Sunday. The taste is just amazing! I will be making some VERY soon. Thanks for posting this 10 star recipe! :-)"
"These are wonderful, impressive, luscious cream cheese braids! I was going through my folder of clipped recipes and was going to post this, but I'm glad it's already here! I first made these back in 1977 ( ya, I know I'm old :) ) to give as Christmas gifts to some special friends. They were very impressed-I kept one for us of course! Thanks for posting this, Claire de Luna. It's going straight into my tried and true cookbook!"
"Yum! This was so good and not very difficult to make. I gave away two loaves because I couldn't stop eating this treat! For the glaze I only put in 1 teaspoon vanilla extract because I think two tsp would have overpowered the flavor. Thanks for posting this!"
"I love Southern Living Recipes. I made this and wrapped each one in foil, tied a red ribbon around and gave it to my neighbors, or I would have ate it all myself. Thank you for posting this recipe. "
"What a fabulous recipe! I love baking, but living with Multiple Sclerosis, I find that I need recipes that give me a lot of "bang" for my energy "buck." This totally fit the bill! The dough came together easily, the rising in the fridge gave me a chance to rest, and everything rolled out beautifully. I made very few changes...used instant yeast mixed with my dry goods, and stirred in the sour cream/butter mixture at a warmer temperature to get things going. I also used 1/2 cup of Splenda and 1/4 cup of sugar in the filling, and divided a can of SOLO almond filling among the four loaves. Finally, I baked the coffeecakes at 380 degrees for 20 -22 minutes as I'm at an altitude of 6,500 feet. Thanks again for a great recipe! I took two each to two different Christmas parties, and they were gone in a blink of an eye."