belville@athena.mit.edu (Sharon Belville) (05/08/91)
Dough: Scald 1 cup sour cream. Add 1/2 cup sugar, 1 tsp salt, 1/2 cup melted butter. Cool to lukewarm. Dissolve 2 pkg yeast in 1/2 cup lukewarm water. Add to above lukewarm mixture. Add 2 eggs, beaten. 4 cups sifted all-purpose flour Cover and chill 24 hours. Remove from fridge and divide into 4 equal parts. Roll into thin rectangles. Spread each portion w/ 1/4 cream cheese mixture (below). Roll like a jelly roll. Cut 3 or 4 slashes in tops. (Mom always made 3 braids - couldn't figure out how to stretch it to 4.) Cream Cheese Filling: 2 8oz pkgs softened cream cheese 1/4 cup sugar 1 egg 1/2 tsp salt 2 tsp vanilla Mix 'til smooth. Fill the rectangle rolls above.... Place on lightly greased cookie sheets. Let rise 'til double in size (about 1 hour). Bake at 375F 15-18 minutes or until lightly browned. Place topping on each (below). Topping: 2 cups powdered sugar 4 Tbsp milk 2 tsp vanilla Sharon Belville