1 c. sour cream
1 tsp. salt
2 pkgs. dry yeast
2 eggs, beaten
1/2 c. sugar
1/2 c. butter, melted
1/2 c. warm water
4 c. plain flour

Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over 1/2 cup warm water in large bowl. Stir until dissolved. Add sour cream to yeast mixture with eggs and flour; mix well. Cover well. Refrigerate overnight.

Next Day: Divide dough into 4 parts. Roll into rectangle 8"x12" on floured board. Spread 1/4 of cream cheese mixture on each rectangle. Roll up and seal seams. Slit every 2", 2/3 way through dough. Cover and let rise (4 hours). Bake at 350 degrees for 12 to 15 minutes.

CREAM CHEESE MIXTURE:

16 oz. cream cheese
1 egg, beaten
1/8 tsp. salt
1 tsp. vanilla
3/4 c. sugar

Mix together.

GLAZE:

2 c. powdered sugar
2 tsp. vanilla
4 tbsp. milk

Mix and pour over braids while warm.