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CHEESE BRAID COFFEE CAKE 
2 pkgs. dry yeast
6 tsp. sugar
1/2 lb. butter
3 eggs
1 c. sour cream
5 c. flour
5 (8 oz.) cream cheese
4 egg yolks
10 tsp. sugar
4 tsp. vanilla
Powdered sugar
Lemon or orange juice

Dissolve yeast in a small amount of water (1/4 cup or more). Cream together sugar, butter, eggs and sour cream. Add flour and yeast. Mix well and let stand overnight. Divide into 4 parts. Roll each part into 9 x 12 inch rectangle. Place on greased baking sheet. Spoon filling down center about 2 inches wide.

For filling, beat cream cheese, egg yolks, sugar and vanilla until well mixed. With scissors cut dough along either side of filling into 1 inch strips. Fold from side to side across filling. Cover, let rise until double in size (about 1 hour). Bake at 350 degrees for 20 minutes. Make a glaze of powdered sugar and lemon or orange juice. Drizzle.

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