Ingredients
1 cup sour cream1/2 cup sugar1/2 cup butter, cubed1 teaspoon salt2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)2 large eggs, lightly beaten4 cups all-purpose flourFILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 large egg, lightly beaten2 teaspoons vanilla extract1/8 teaspoon saltGLAZE:2-1/2 cups confectioners’ sugar1/4 cup whole milk1 teaspoon vanilla extractToasted sliced almonds, optional
Preparation
In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature.
In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight.
Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X’s on top of each loaf. Cover and let rise until nearly doubled, about 1 hour.
Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners’ sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
