Leanne’s Cream Cheese Braids

1 (8 oz) container sour cream

1/2 Cup sugar

1/2 cup butter or margarine, cut into pieces

1 teaspoon salt

2 (1/4-ounce) envelopes active dry yeast

1/2 cup warm water (105-115 degrees)

2 large eggs, beaten

4 cups all-purpose flour

Cream Cheese Filling (recipe to follow)

Powdered Sugar Glaze (recipe to follow)

Preparation

Heat first 4 ingredients in a saucepan, stirring occasionally, until butter melts.  Cool to 105 to 115 degrees. 

Combine yeast and warm water in a large mixing bowl; let stand 5 minutes.  Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft).  Cover and chill at least 8 hours.

Divide dough into fourths.  Turn out each portion onto a heavily floured surface, and knead 4 or 5 times.

Roll each portion into a 12 x 8 inch rectangle, and spread each rectangle with one-fourth of Cream Cheese Filling leaving a 1-inch border around the edges.  Carefully roll up, starting at a long sice; press seam, and fold ends under to seal.  Please, seam side down, on lightly greased baking sheets.  Cut 6 equally spaced Xs across top of each loaf; cover and let rise in a warm place (85 degress), free from drafts, about 1 hour or until doubled in bulk.  Top with sliced almonds. 

Bake at 375 degrees for 15 to 20 minutes or until browned.  Drizzle warm loves with Powdered Sugar Glaze.

CREAM CHEESE FILLING

2 (8 oz) packages cream cheese, softened

3/4 cup sugar

1 large egg

2 teaspoons almond extract

Beat all ingredients at medium speed with an electric mixer until smooth.

POWDERED SUGAR GLAZE

2 1/2 cups sifted powdered sugar

1/4 cup milk

2 teaspoons almond extract

Stir together all ingredients

Note:  Braids may be frozen after baking.  Thaw in refrigerator and glaze before serving.