2 pkgs. dry yeast
1/4 c. warm water
1 tsp. sugar
1/4 c. flour
1/2 c. dry milk
1 c. hot water
1 stick (1/4 lb.) butter
1 c. sugar
1/2 c. sour cream
1 tbsp. salt
1 tbsp. vanilla
3 eggs, beaten
6 to 8 c. flour

Proof the yeast in the warm water with the 1/4 cup flour and the teaspoon of sugar. Stir and set aside until bubbly, about 15 minutes. Add the dry milk powder, butter, sugar, salt, vanilla, and sour cream to the hot water. Stir to dissolve and let cool to lukewarm. In a large bowl, combine the milk mixture, the proofed yeast, and the beaten eggs. Add the flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured board. Scrape the bowl and add the bits to the dough. Lightly oil the bowl and set aside.

Knead the dough, adding only enough flour to prevent sticking. Dough should be moderately soft and smooth and elastic. Turn into the oiled bowl; turn to oil all the surfaces of the dough. Cover with plastic wrap and a clean towel and set aside in a warm draft-free place until doubled in bulk, about 1 to 1 1/2 hours. Punch down the dough and divide into sixths and let rest, covered, for 10 minutes. Roll out to rectangles about 1/2 inch thick. Add Cheese Filling below; roll and seal. Makes 2 cakes of 3 braids. Preheat oven to 350 degrees. Bake at 350 degrees for 25 to 30 minutes or until a deep golden brown. Immediately remove from pans and cool on wire racks.

CHEESE FILLING:

12 oz. cream cheese
3/4 c. sugar
3/4 c. flour
1 egg, beaten
Grated peel of 1 orange

Let cream cheese come to room temperature. Mix cheese, sugar, flour, egg, and orange peel together with an electric mixer until very smooth. Refrigerate until chilled.

GLAZE:

1 c. confectioners' sugar
Juice from orange

Drizzle Glaze over cake.