Braid Coffee Cake

A holiday tradition in our family.

Recipe By Julie Saunders


  • 2 pkg yeast
  • 3 eggs
  • 6 Tbsp. sugar
  • 1 cup sour cream
  • 1/2 lb butter
  • 5 cups flour (not self-rising)

Dissolve yeast in a small amount of water. Cream together sugar, butter, eggs, and sour cream. Add flour and yeast. Mix well and let stand in a covered bowl in the refrigerator overnight. The next day, divide into 4 parts. Roll each part into a 9 x 12 rectangle. Place on a greased baking sheet. Spoon the following filling down the center:

Cream Cheese Filling

  • 4 large (8 oz.) cream cheese
  • 10 Tbsp. sugar
  • 4 egg yolks
  • 4 tsp. vanilla extract

Beat all ingredients well. Put filling mixture down the center of each dough rectangle. Cut dough along both long sides to form 1 inch wide strips. Fold from side to side at an angle across filling to braid Cover loosely and let rise at room temperature until dough doubles in size (about 1 hour).

Bake at 350 degrees for 20-25 minutes.

Make a glaze of 10X sugar and pineapple-orange juice. Drizzle heavily over braids immediately after removing from oven.

These make great gifts.

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