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

Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast in water in a large bowl. Stir until dissolved. Add sour cream, eggs and flour; mix well. Cover lightly and refrigerate overnight. Divide dough into 4 parts. Roll each on well floured board into 8"x12" rectangle. Spread 1/4 cheese filling on each. Slice "fringe" on each side, braid. Cover, let rise 1 hour. Bake at 375 degrees for 15 minutes. Drizzle Glaze.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1/8 tsp. salt
2 tsp. vanilla
1 egg

GLAZE:

2 c. powdered sugar
Milk
Vanilla