Serves: 5
Total Calories: 1,271
Combine scalded sour cream, sugar, butter, and salt; mix well and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and eggs. Gradually stir in flour; dough will be soft. Cover tightly and chill overnight.
Filling:
Divide chilled dough into 4 equal parts. Turn each out onto a heavily floured surface and knead 4 or 5 times. Roll each into a 12x18-inch rectangle. Spread 1/4of filling over each rectangle, leaving a 1/2-inch margin around edges. Carefully roll up jellyroll-style, beginning at long side. Firmly pinch edge and ends to seal. Place rolls seam side down on greased baking sheets. Make 6 equally x-shaped cuts across the top of each loaf. Cover and let rise in a warm place for one hour or until doubled in size. Bake at 375° for 15–20 minutes.
Glaze:
Spread loaves with Glaze while warm.
This Braided Cream Cheese Bread recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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