Cream Cheese Braids

Recipe by Claire de Luna
READY IN: 50mins
YIELD: 4 loaves




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