Ingredients: |
Ingredients: 1 cup sour cream
1/2 cup sugar
1/2 cup (1 stick) butter
1/8 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water
2 eggs, beaten
4 cups flour
FILLING:
2 packages (8 ounces each) cream cheese,
softened
3/4 cup sugar
1 egg, beaten
2 teaspoons vanilla
GLAZE:
2 1/2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
Toasted, sliced almonds, optional
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Directions: |
Directions:1. In a saucepan, combine sour cream, sugar, butter, and salt. Cook on medium-low heat, stirring
constantly, 5 to 10 minutes, or until well-blended. Cool to room temperature.
2. In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight.
3. Next day, combine filling ingredients in a mixing bowl until well-blended.
4. Turn dough onto a floured surface; knead 5 to 6 times. Divide into 4 equal portions. Roll each portion into a 12x8-inch rectangle. Spread 1/4 of the filling on each to within 1 inch of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal.
5. Place, seam side down, on greased baking sheet. Cut 6 X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour.
6. Bake in preheated 375º oven for 20 to 25 minutes, or until golden brown. Cool on wire racks.
7. Combine the first 3 glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. |
Personal
Notes: |
Personal
Notes: I got this one time from the teen-aged son of one of our patients, after he baked them and brought them in for us. He was planning on going to culinary school, and based on this, I think he made the right choice.
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This recipe for Cream Cheese Coffee Cake is from