Cheese Danish ~ Madame Blueberry from SL

Cream Cheese Braids
1 (8 oz) container of sour cream
1/2 cup of sugar
1/2 cup of butter, cut into pieces
1 teaspoon salt
2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 large eggs, beaten
4 cups of all purpose flour
cream cheese filling
Powdered sugar glaze

Heat first four ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105-115 degrees

.Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours.

Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12x8 inch rectangle, and spread each rectangle with one fourth of the cream cheese filling (see below), leaving a 1 inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to form seal. Place seam side down, on lightly greased baking sheets. Cut 6 equally spaced X's across top of each loaf;cover and let rise in a warm place (85degrees), free from drafts, about 1 hour or until doubled in bulk.

Bake at 375 degrees for 15-20 minutes or until browned.

Drizzle warm loaves with powdered sugar glaze.

Yield 4 (12 inch) loaves

Cream Cheese Filling
2 (8 0z) packages cream cheese, softened
3/4 cup of sugar
1 large egg
2 teaspoons vanilla extract

Beat all ingredients at medium speed with an electric mixer until smooth.

Powdered Sugar Glaze
1-1/2 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

Stir together all ingredients.

Note: Braids may be frozen after baking. Thaw in refridgerator, and glaze before serving.
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My (Madame Blueberry's) notes... I have never been completely satisfied with the way my cuts look. They didn't always quite looked like real braids. so the last few times I made these I tried to braid them and liked the way they came out better. I think I may have rolled them out just a little wider, and then made 3/4"-1" wide strips along each side that I alternated folding in over the cream cheese filling. I really liked the way they came out better. I think I still had to fold under the ends.

These are REALLY REALLY Good. In fact, last year things were crazy and I never had time to make my dough and ended up buying Entenmenn's cheese danish, which is good, but my kids have let me know loud and clear that they want the home made ones this year. And since it makes four I usually give one to my parents and one to my brother's family.

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Kelly's notes. I made 4 of these with just the cream cheese filling. I did the braid instructions instead of the cutting the X's. They were SO good.

I also made 4 of them with the cream cheese and then spread peach jam on top of it, braided and baked. So yummy. I am going to try them with cherry pie filling on top of the cream cheese next time.

They are very pretty and tasty. I gave them to our neighbors as gifts this year.