Nestmann Cream Cheese Braid - Revision history

Chip at 20:32, 21 December 2020

2020-12-21T20:32:52Z

← Older revision		Revision as of 20:32, 21 December 2020
Line 1:		Line 1:
	==Cream Cheese Braid==		==Cream Cheese Braid (that you don't braid)==
	'''Dough:'''		'''Dough:'''
	8 oz Sour Cream Scalded		8 oz Sour Cream Scalded

Chip: Fixed sour cream measurement

2020-12-20T21:29:01Z

Fixed sour cream measurement

← Older revision		Revision as of 21:29, 20 December 2020
Line 1:		Line 1:
	==Cream Cheese Braid==		==Cream Cheese Braid==
	'''Dough:'''		'''Dough:'''
	1/8 oz Sour Cream Scalded		8 oz Sour Cream Scalded
	1/2 Cup Sugar		1/2 Cup Sugar
	1/2 Cup Butter Melted		1/2 Cup Butter Melted

Chip: Fixed dough ingredients ambiguity and formatting

2020-12-20T20:41:38Z

Fixed dough ingredients ambiguity and formatting

← Older revision		Revision as of 20:41, 20 December 2020
Line 1:		Line 1:
	==Cream Cheese Braid==		==Cream Cheese Braid==
	'''~~All Ingredients~~'''		'''Dough:'''
	1/8 oz Sour Cream Scalded		1/8 oz Sour Cream Scalded
	1/2 Cup Sugar		1/2 Cup Sugar
Line 9:		Line 9:
	2 eggs beaten		2 eggs beaten
	4 cups all purpose flour		4 cups all purpose flour
			Filling (recipe follows)
			Glaze (recipe follows)

	Makes 4 12-inch loaves.		''Makes 4 12-inch loaves''

	~~Filling (recipe follows)~~
	~~Glaze (recipe follows)~~

	Combine scalded sour cream, sugar, butter, salt.		Combine scalded sour cream, sugar, butter, salt.

Chip: Cream Cheese Braid New Recipe

2020-12-20T20:36:32Z

Cream Cheese Braid New Recipe

New page

==Cream Cheese Braid==
'''All Ingredients'''
1/8 oz Sour Cream Scalded
1/2 Cup Sugar
1/2 Cup Butter Melted
1 tsp Salt
2 Pkg Dry Yeast
1/2 cup warm water (105-115 d)
2 eggs beaten
4 cups all purpose flour

Makes 4 12-inch loaves.

Filling (recipe follows)
Glaze (recipe follows)

Combine scalded sour cream, sugar, butter, salt.
Mix well.
And let cool to lukewarm.

Dissolve yeast in warm water in large bowl.
Stir in sour cream mixture and eggs.

Gradually stir in flour. Dough will be soft.

Cover tightly and chill overnight.

Divide dough into four equal portions. Turn each onto a heavily floured surface. Knead four or five times.

Roll each into a 12x8 inch rectangle.
Spread 1/4 of filling on each rectangle leaving a 1/2 inch margin around edges.
Carefully roll up in jelly roll fashion, beginning at long side.
Finally, pinch edge and ends to seal.

Carefully place roll seam down on greased baking sheet.
Make six equally spaced x-spaced cuts on top of each loaf.
Cover and let rise in a warm place (85 degrees) free of drafts for one hour or until doubled in bulk.
Bake at 375 degrees for 15 to 20 minutes.
Spread loaves with glaze while warm.

'''Filling:'''
Two 8 oz packages of cream cheese, softened
3/4 cup sugar
1 egg beaten
1/8 tsp Salt
2 tsp Vanilla extract

Combine all ingredients.
Process in Food Processor or electric mixer until well blended.

'''Glaze:'''
2 cups sifted powdered sugar
1/4 cup milk
2 tsp vanilla extract

Combine all ingredients, mixing well.