This is a delectable Danish-style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. One of Southern Living's best recipes.
- Contributed by Catsrecipes Y-Group
- From Southern Living Dec. 1977
- Yield: four 12-inch loaves, about 2 cups of filling and about 1 cup of glaze
- 1 (8-oz) package sour cream, scalded
- ½ cup sugar
- ½ cup butter
- 1 teaspoon salt]]
- 2 packages dry yeast
- ½ cup warm water (105°F to 115°F)
- 2 eggs, beaten
- 4 cups all-purpose flour
- filling (recipe follows)
- glaze (recipe follows)
- 2 (8-oz) packages cream cheese, softened
- ¾ cup sugar
- 1 egg, beaten
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 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.
- Divide dough into 4 equal portions.
- Turn each portion out onto a heavily floured surface, and knead 4 or 5 times.
- Roll each into a 12 x 8-inch rectangle.
- Spread one-fourth of filling over each rectangle, leaving a ½-inch margin around 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 sheets.
- Make 6 equally spaced x-shaped cuts across top of each loaf.
- Cover and let rise in a warm place (85°F), free from drafts, for 1 hour or until doubled in bulk.
- Bake at 375°F for 15 to 20 minutes.
- Spread loaves with glaze while warm.
- Combine all ingredients.
- Process in food processor or mixer until well blended.
- Combine all ingredients, mixing well.