Grandmas Cheese Braid Recipes

Steps:

• For the dough, dissolve the yeast in the water in a small bowl.
• In large mixing bowl, cream butter, sugar, salt and eggs until well combined.
• Add the yeast mixture to the bowl and mix well.
• Add half of the sour cream and 1/2 of the flour at a time to the mixer.
• Cover dough and refrigerate overnight.
• For the filling, combine all ingredients until smooth.
• Divide the dough into 6 even balls.
• Roll out each ball into about an 8x12 inch rectangle on lightly floured surface.
• Spread one-sixth of the filling among the six dough rectangles, down the center of the roll.
• Roll the rectangles jelly roll style beginning at the long side.
• Pinch edges together and fold ends under slightly.
• Place the rolls seam side down on greased baking sheets.
• I can fit two rolls on each cookie sheet.
• Slit each roll at 2-inch intervals to resemble braid.
• Cover and let rise for 1 hour in a warm area.
• The dough should double.
• Bake at 375 degrees for about 15 minutes.
• Meanwhile, prepare glaze by combing all ingredients.
• While warm, spread the braids with the glaze.

Steps:

• For BREAD: Heat sour cream over low heat.
• Stir in sugar, salt and butter; cool to lukewarm.
• Sprinkle yeast over warm water in large bowl until dissolved.
• Add sour cream mixture, eggs, flour, and mix well.
• Cover tightly and refrigerate overnight.
• For FILLING: Mix well.
• Divide dough from the day before into 4 equal parts.
• Roll each part on a floured surface to an 8x12 inch rectangle.
• Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
• Pinch edges together and fold ends under slightly.
• Place rolls seam side down on greased baking sheets.
• Slit each roll at 2-inch intervals to resemble braid.
• Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
• Bake at 375 degrees for 12 to 15 minutes.
• Spread with glaze while warm.