1 c. sour cream, warmed
1/2 c. sugar
1 tsp. salt
1/2 c. melted butter
2 pkg. dry yeast
1/2 c. warm water
Pinch of sugar
2 eggs, slightly beaten (room temperature)
4 c. bread flour
Filling & Glaze (recipes follow)

Blend sour cream and 1/2 cup sugar, salt and butter; set aside to cool. Add yeast to warm water along with a pinch of sugar. Blend sour cream mixture with yeast mixture in a large bowl. Add eggs.

Beat in flour, 2 cups at a time, mixing well after each addition. Cover and refrigerate overnight. Punch down dough; then divide into 4 parts. Refrigerate each on wax paper 3 parts while working with fourths. Roll each into a rectangle 7 x 10 inches, 1/4 inch thick. Repeat with remaining 3 parts (on sheets of wax paper). Spread the following filling on each.

FILLING:

1 lb. cream cheese
3/4 c. sugar
1 egg, slightly beaten
1/8 tsp. salt
2 tsp. vanilla
1 c. pecans, finely chopped

Combine cheese with sugar, egg, salt, vanilla and nuts; mixing well. Divide into 4 parts. Spread one part on each of the 4 rectangles of dough. Roll dough, slightly stretching. Seal edges.

Braid 3 together in a large cookie sheet. Curl the fourth in a round baking pan. Let rise until double in bulk. Bake at 350 degrees until lightly browned, about 30 minutes. Glaze with the following:

GLAZE:

1 c. confectioners' sugar
1-2 tbsp. milk
1/2 tsp. lemon juice

Sift confectioners' sugar. Stir in lemon juice. Thin mixture with milk, beginning with 1 tablespoonful. Drizzle over warm bread.