Monday, August 30, 2010

Cream Cheese Butter Braid

Raise your hand if you remember (or still use) Butter Braids? You can find them in your local Fareway stores and they are made in West Bend, Iowa. See what I mean about Iowa food? Seriously good folks!
Anywho...if you've ever wanted to make your own then try this recipe.

1 Tbsp. active dry yeast
1/3 cup warm water
1/2 cup warm sour cream
1/4 cup butter, melted
1/4 cup sugar
1 tsp. salt
1 egg
2 1/4 to 2 1/2 cups flour

1 8oz package cream cheese, softened
1 egg
1/2 cup sugar
1 tsp. salt

1 1/4 cup powdered sugar
1 tsp. vanilla extract
2 Tbsp. milk (or heavy cream works best!)

(1) In a large bowl, dissolve yeast in warm water sprinkled with a tsp. sugar. Let set for about 10 minutes.
(2) Stir in sour cream, butter, sugar and egg. Stir in enough flour to form a soft dough.
(3) Turn onto a floured surface and knead about 20 times or until smooth as a baby's butt.
(4) place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.
(5) In a small mixing bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth.
(6) Punch dough down and turn onto a floured surface.
(7) Roll into a 12x8" rectangle. Spread cream cheese filling down the center of each rectangle.
(8) On each long side, cut 1" wide strips about 1/2" from filling.
(9) Starting at one end, fold alternating strips at an angle across filling. Seal ends.
(10) Place seam side down on a greased baking sheet. Cover and let rise until doubled.
(11) Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from pan to a wire rack.
(12) Combine glaze ingredients; drizzle over warm braids.
(13) Lick the bowl.

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