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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 º 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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