Pastry:

2 cakes yeast
6 tbsp. sugar
1/2 lb. butter
3 eggs
1 c. sour cream
5 c. flour

Mix and proof yeast and sugar. You can also use dry yeast with 1/8 cup water no hotter than 115 degrees for each package of yeast. Cream together 1/2 pound butter, 3 eggs and 1 cup sour cream/ Add 5 cups flour and yeast mixture. Mix by hand and refrigerate overnight. Set out 1 hour before working dough. Divide into 6 pieces. Roll into 12 x 14 squares. Brush with melted butter. Place filling down center. Cut strips on each side and braid or lace. Brush with melted butter. Cover. Allow to rise until double. Bake at 350 degrees for 25 minutes. Cool and dribble with icing.

Icing:

3 (8 oz.) pkgs. cream cheese
3 egg yolks
10 tbsp. sugar
3 tsp. vanilla

Beat together until smooth, about 15 to 20 minutes. It helps greatly to have cream cheese at room temperature. If desired, use canned cherry or blueberry pie filling atop the cheese.

Icing:

1 1/2 c. powdered sugar
2 tbsp. lemon juice
2 tbsp. orange juice

Mix together until smooth and cream