Bread Dough:
8 oz. sour cream
1/2 cup butter
2/3 cup sugar
1 tsp. salt
2 pkgs. yeast
1/2 cup warm water
2 eggs
4 cups flour
Scald sour cream; add sugar, butter, salt. Mix well and let cool until
lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour
cream mixture and then eggs. Gradually stir in flour (dough will be soft.)
Cover lightly and chill overnight.
Divide dough into four equal portions. Turn each portion out on a heavily
floured surface and knead four or five times. Roll each into a 12 x 8"
rectangle. Spread 1/4 of filling over each rectangle, leaving a 1/2 inch
margin around the edges. Carefully roll up jellyroll-fashion, beginning at
long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam
side down, on greased baking sheet.
Make six equally spaced X-shapes across the top of each loaf. Cover and let
rise in a warm place (85 degrees) free from drafts until doubled in bulk
(about four hours). Bake at 375 degrees for 15 to 20 minutes. Spread loaves
with glaze while warm. Yield: 4 12-inch loaves.
Filling:
2 (8 ounce) pkgs. cream cheese, softened
2/3 cup sugar
1 egg, beaten
1/8 tsp. salt
2 tsps. vanilla
Combine all ingredients. Mix well. Yield: About 2 cups.
Glaze:
2 cups sifted powdered sugar
1/4 cup milk
2 tsps. vanilla
Combine all ingredients, mixing well. Yield: About 1 cup.