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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a good brunch treat, kind of like a cross between a Cheese danish and a kolache. Ingredients:
dough |
1 cup sour cream |
1/2 cup butter, melted |
1 tsp. salt |
1/2 cup sugar |
4 cups flour |
1/2 cup warm water |
2 packages dry yeast |
2 eggs |
filling |
1 lb. cream cheese |
3/4 cup sugar |
1 beaten egg |
1/8 tsp salt |
2 tsp vanilla |
glaze |
2 cups powdered sugar |
2 tsps. vanilla |
4 tbsps. milk |
Directions:
1. Dough Instructions:
2. Scald sour cream (do not boil)
3. Stir in sugar, salt and butter, and then cool to lukewarm.
4. Measure warm water into a large warmed bowl, sprinkle on yeast and stir.
5. Allow to proof.
6. Add lukewarm sour cream mixture, eggs, and flour. Mix until well blended.
7. Cover tightly and refrigerate overnight.
8. The next day, divide the dough into four equal pieces.
9. Roll out each piece into a rectangle 8” x 12”.
10. Spread each piece with the filling.
11. Filling Instructions:
12. Mix filling ingredients until smooth.
13. Spread onto each rectangle of dough, keeping away from the edges.
14. Roll as for a jelly roll, beginning with a long side.
15. Pinch seam together, and pinch ends together.
16. Lay 2 rolls on each greased and foil-lined cookie sheet, well spaced, as they will double in size.
17. With a sharp knife, partially slice each roll, making cuts alternating from side to side to resemble a braid.
18. Allow to rise until doubled in bulk.
19. Bake in a 375 degree oven for about 20-25 minutes.
20. Watch carefully and do not overcook.
21. It should come a nice golden brown color.
22. When they are taken from the oven you can brush each with the glaze if you like.
23. Try to let them cool completely – if you don’t, you will burn your mouth and fingers. Makes 4, but never enough.
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