2 pkg. yeast
1/2 c. water
1 c. sour cream
1/2 c. butter (1 stick)
1/2 c. sugar
1 tsp. salt
2 eggs
4 c. flour

Dissolve yeast in 1/2 cup warm water. Scald sour cream and add butter, cool to lukewarm, add to slightly bread egg. Mix flour, sugar, and salt in large bowl. Stir in sour cream mixture and dissolve yeast. Stir only until well mixed. Do not beat. Refrigerate overnight. Prepare filling when ready to make braids.

FILLING:

2 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 egg
2 tsp. vanilla

Mix and beat until smooth.

BRAIDS:

Divide dough into flour equal parts. Roll out each to 10 x 8 inch rectangle. Cover surface with filling. Roll jelly roll fashion. Dampen edges to seal. Place on greased baking sheets. Cut five crosses on surface on each braid. Let rise until doubled. Bake at 375 degrees for 12 minutes or until browned.

GLAZE:

2 c. powdered sugar
2 tsp. vanilla
1/4 c. milk

Mix until smooth. Glaze braids while warm.

VARIATIONS: Add cherry pie filling on top of filling before rolling. Or add almonds to glaze and substitute 1 teaspoon almond flavoring. Other fruit pie fillings. Add nuts to filling.