These are the ones I told you about mom making. They are alot of trouble, but totally worth it!
Makes 4 braids (I don’t recommend halving this recipe.)
1 8oz commercial sour cream scalded
1/2 cup sugar
1/2 c butter melted
1 tsp salt
2 pkg dry yeast
1/2 cup warm water (100-105 degrees)
2 beaten eggs
4 cups all purpose flour
1 tablespoon milk
Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg glaze
2 cup powdered sugar
1/4 cup milk
2 tsp vanilla extract.
Heat sour cream in saucepan over low heat. Add sugar, salt and butter. Let cool to lukewarm.
Sprinkle yeast over warm water in large mixing bowl, stirring to dissolve. Add sour cream mixture, eggs and flour, mixing well. Refrigerate dough, tightly covered, overnight.
Prepare the filling by combining cream cheese, sugar, egg, and vanilla, blending until smooth. Put in refrigerator overnight.
Divide dough into 4 equal portions. On a well-floured surface, knead 4 or 5 times, then roll each portion into a 12 by 8 inch rectangle. Spread 1/4 of cream cheese filling on each rectangle of dough. At an angle, slice the sides of the dough into tabs approximately 1 inch wide like in the picture below.
(in this picture someone added blueberries-i’ve never done that, it is so good w/ just the cream cheese)
Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds. After fully folded, glaze with an egg wash.
Place rolls on greased baking sheets. I prefer using a Pampered Chef stone if you have one. Cover with saran wrap gently and let rise in a warm place (85 degrees), free from drafts, for about 1 hour or until doubled in bulk.
Preheat oven to 375°. Bake the rolls for 12 to 15 minutes.
Prepare the glaze by combining powdered sugar, milk and vanilla, blending until smooth. Spread glaze over warm loaves.
Then, Resist the urge to eat all 4 loaves!! Let me know if you make them (i’ll be right over- j/k)
Happy Cooking 🙂