Cream Cheese Braids

Dough
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup melted butter
2 packages dry yeast
1/2 cup warm water
2 beaten eggs
4 cups all-purpose flour (may need more)

Filling
16 ounces cream cheese
3/4 cup granulated sugar
1 beaten egg
1/8 teaspoon salt
2 teaspoons vanilla extract

Glaze
2 cups confectioners' sugar
4 tablespoons milk
2 teaspoons vanilla extract

Heat sour cream. Stir in sugar, salt and butter. Cool.

Sprinkle yeast over warm water, stir until dissolved. Add sour cream mixture, egg and flour. Mix. Cover tightly and place in refrigerator overnight.

The next morning divide dough into 4 parts. Roll each on well floured board into 12 x 8-inch rectangle. Spread each with 1/4 of cream cheese filling.

Filling: Soften cream cheese and sugar. Mix. Add egg, salt and vanilla extract and mix well. Roll up jellyroll style. Place seam side down on 2 greased baking sheets. Slit about 2/3 of the way through dough to resemble braids. Cover and rise until doubled (one hour).

Bake at 375 degrees F for 10 to 15 minutes.

Yields 4 braids.

Glaze: Mix confectioners' sugar, milk and vanilla extract. Spread on braids while still warm.

These freeze well. Wrap in foil and place in oven straight from freezer. Heat at 325 degrees F for about 15 minutes.