1 c. sour cream
2 pkgs. dry yeast
1/2 cup warm water
1 c. butter, melted (2 sticks)
5 c. all-purpose flour (sift before measuring, then sift again)
1 1/4 c. sugar
1/2 tsp. salt
6 egg yolks

Dissolve yeast in the warm water. Melt butter. Sift the flour with 3/4 cup of sugar (reserve the rest) in a large bowl. Add salt. In another bowl, beat egg yolks until light. Add sour cream, melted butter and yeast to egg mixture; beat, then add to flour mixture. Knead until dough is smooth. Put into greased bowl. Cover with wax paper or wet cloth. Put in warm place out of draft. First rise 2 to 5 hours, maybe longer.

Beat until smooth:

1 lg. (8 oz.) cream cheese
2 whole eggs
1 tsp. vanilla

Punch down dough; roll out on floured board, table, etc. Fit dough in round pan mold. Put filling in. Fold outside dough in. Cut center two ways. Fold point out. Let rise again. Bake at 350 degrees until done. Test with toothpick.