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

Dissolve yeast in water, add sugar. Cream together butter (softened) eggs and sour cream. Add yeast and flour mixing well. Cover and refrigerate overnight. Next day - divide dough into 4 parts for 4 braids. Roll each into a rectangle 9 x 12 inches and place on greased baking sheet.

FILLING:

3 (8 oz.) cream cheese
3 egg yolks
7 1/2 tbsp. sugar
2 tsp. vanilla

Beat ingredients with mixer until well blended. Spoon filling down center of rectangle. With scissors or very sharp knife cut dough along both sides of filling into 1-inch strips.

GLAZE:

2/3 c. powdered sugar
1 tsp. lemon juice
2 tbsp. orange juice

Fold strips side to side or at criss cross angle over filling. Cover with cloth and let rise about 1 hour. Bake at 350 degrees for 20 to 25 minutes. Mix glaze and frost while warm.