Cream Cheese Braids

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.

• Ready In: 50 mins
• Yields: 4 loaves

Ingredients

• BREAD

• 1  cup sour cream
• 1⁄2 cup sugar
• 1  teaspoon salt
• 1⁄2 cup margarine or 1⁄2 cup butter, melted
• 2  packages dry yeast
• 1⁄2 cup water
• 2  eggs, beaten
• 4  cups all-purpose flour

• FILLING

• 2 (8 ounce) packages cream cheese, softened
• 3⁄4 cup sugar
• 1  egg, beaten
• 1⁄8 teaspoon salt
• 2  teaspoons vanilla

• GLAZE

• 2  cups powdered sugar
• 1⁄4 cup milk
• 2  teaspoons vanilla

Directions

1. For BREAD: Heat sour cream over low heat.
2. Stir in sugar, salt and butter; cool to lukewarm.
3. Sprinkle yeast over warm water in large bowl until dissolved.
4. Add sour cream mixture, eggs, flour, and mix well.
5. Cover tightly and refrigerate overnight.
6. For FILLING: Mix well.
7. Divide dough from the day before into 4 equal parts.
8. Roll each part on a floured surface to an 8x12 inch rectangle.
9. Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
10. Pinch edges together and fold ends under slightly.
11. Place rolls seam side down on greased baking sheets.
12. Slit each roll at 2-inch intervals to resemble braid.
13. Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
14. Bake at 375 degrees for 12 to 15 minutes.
15. Spread with glaze while warm.