How to make it

  • In a heavy saucepan, combine the sour cream, 1/2 cup of the sugar,
  • butter and salt over medium heat.
  • Stir occasionally until the butter melts.
  • Cool to 110 to 115 F.
  • Meanwhile, combine the yeast and warm water in a mixing bowl.
  • Let stand 5 minutes.
  • Stir the sour cream mixture and 2 of the eggs into the yeast mixture.
  • Blend well.
  • Gradually add the flour a cup at a time.
  • Cover and refrigerate at least 8 hours.
  • When ready to assemble, beat the cream cheese, remaining sugar and egg at medium speed of an electric mixer until smooth.
  • Fold into the extract and set aside.
  • Divide the dough in four pieces.
  • Turn each onto a well-floured surface and knead five times.
  • Roll each dough portion into a 12-inch by 8-inch rectangle.
  • Spread each rectangle with a quarter of the cream cheese mixture, leaving a 1-inch border around the edges.
  • Starting at the long side, carefully roll the dough.
  • Press the seams together.
  • Place the seam side down on a lightly greased baking sheet.
  • Cut six equally spaced x's on the top of each loaf.
  • Cover and let rise in a warm place away from drafts for 1 hour or until doubled in size.
  • Preheat the oven to 375 degrees.
  • Bake 20 minutes or until lightly browned.
  • Cool before slicing and serving.
  • Yield: 4 loaves

Reviews & Comments 2

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    " It was excellent "
    debbie919 ate it and said...
    Awesome recipe, I've made it many times...^5
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    " It was excellent "
    henrie ate it and said...
    Sounds wonderful and easy. You have my 5
    Was this review helpful? Yes Flag

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