1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees F.)
1/4 c. sugar
1/4 c. scalded milk, cooled
1/2 tsp. salt
1 egg
1/4 c. butter
2 to 2 1/2 c. all-purpose flour
Filling and Icing (recipes follow)

1. Dissolve yeast in warm water. Stir in sugar, milk, salt, egg and butter. Add 1 cup flour, stirring until smooth. Add enough remaining flour to make dough stiff enough to knead.

2. Turn dough onto lightly floured board. Knead 5 to 10 minutes until smooth and elastic. Place dough in greased bowl, turning once. Cover. Let rise in warm place about 1 1/2 hours until doubled.

3. Punch dough down. Roll out on lightly floured board to 13x10 inch rectangle. Place on lightly greased baking sheet. With sharp knife, make 3 inch cuts at 1/2 inch intervals on long sides of rectangle.

4. Spread filling down center of dough. Sprinkle with brown sugar and berries as directed.

5. Fold short ends of rectangle up over filling, then crisscross strips over filling, stretching at an angle and overlapping slightly. Cover and let rise about 1 hour or until doubled.

6. Bake at 375 degrees F. for 20 to 25 minutes or until golden brown. Cool slightly. Drizzle Icing over braid.

FILLING:

Combine 3/4 cup sour cream and 1 egg, mixing well. Spread down center of dough. Sprinkle with 3 tablespoons packed brown sugar and 2 cups frozen berries (boysenberries, blackberries or blueberries).

ICING:

Stir 1 cup powdered sugar with 1 to 2 tablespoons milk or enough to drizzle. Add 1/2 teaspoon vanilla extract.