The Amazing Dessert I Always Make at Christmas

Take one bite and you will be like all the others:  you will be begging for the recipe. But you will never make it. No one ever does. It's too hard. And when I see you again, in October, when we are starting to talk about what to bring for Thanksgiving, you'll plead with me to make a loaf. Or two. Just for you. 

Cream Cheese Braid

• 1 (8-ounce) container sour cream 
• 1/2 cup sugar 
• 1/2 cup butter or margarine, cut into pieces 
• 1 teaspoon salt
• 2 (1/4-ounce) envelopes active dry yeast
• 1/2 cup warm water (105° to 115°)
• 2 large eggs, beaten
• 4 cups all-purpose flour 

1. Heat first 4 ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105° to 115°.
2. 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.
3. Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times.
4. Roll each portion into a 12- x 8-inch rectangle, and spread each rectangle with one-fourth of Cream Cheese Filling, leaving a 1-inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to seal. Place, seam side down, on lightly greased baking sheets. Cut 6 equally spaced Xs across top of each loaf; cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
5. Bake at 375° for 15 to 20 minutes or until browned. Drizzle warm loaves with Powdered Sugar Glaze.
6. 
   

Cream Cheese Filling

• 2 (8-ounce) packages cream cheese, softened 
• 3/4 cup sugar 
• 1 large egg
• 2 teaspoons vanilla extract
• 
  
• Beat all ingredients at medium speed with an electric mixer until smooth.

Powdered Sugar Glaze

• 2 1/2 cups sifted powdered sugar
• 1/4 cup milk 
• 2 teaspoons vanilla extract
• 
  
• Stir together all ingredients.

• Southern Living
• DECEMBER 1997

I've had this recipe for years and years, but it was only this week that I found it online, properly credited to Southern Living. 

So prove me wrong. Make some loaves today.

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