Cream Cheese Braid

In 4-Penelope (Penny) Flynt King 1949-, Easter on April 1, 2010 at 10:51 am

1 c. sour cream
1 teas. salt
2 pkg. dry yeast
2 beaten eggs
1/2 c. sugar
1/2 c. melted marge.
1/2 c. warm water
4 c. all purpose flour
Cream Cheese Filling, Glaze

Heat sour cream over low heat. Stir in sugar, salt, and butter. Cool til warm. Sprinkle yeast over warm water in large mixing bowl. Stir until yeast dissolves. Add sour cream, eggs, and flour. Mix well. Cover tightly. Refrigerate overnight.

Divide dough into 4 equal parts (or 6). Roll out each on well floured board into 12″ x 10″ rectangle. Spread 1/4 cheese filling on each rect. Roll up jelly roll fashion beginning at long side. Pinch edges together and fold ends under slightly.

Place rolls seam side down on greased baking sheets. Slit each at 2″ intervals about 2/3 way thru dough to resemble braid. Cover. Let rise till dough doubles, about 1 hr. Bake 375 degrees for 12-15 min. Spread with glaze.

Filling Recipe and Glaze Recipe on back –>

Cream Cheese Filling for 4 (or 6) Braids

2 8 oz. pkg. cream cheese softened
3/4 cup sugar
1 beaten egg
1/8 teas. salt
2 teas. vanilla

Combine cream cheese and sugar. Add egg, salt, vanilla. Mix well.


2 teas. vanilla
2 cups powdered sugar

(Editor’s note: My mama — a.ka. Aunt Penny/Penny — traditionally made Cream Cheese Braids for Easter. You can get several braids per recipe batch, so she’d make a couple for the family and then maybe share the extra with the neighbors.

I think she usually divided the dough into three parts — not four or six — which means we all got bigger portions!

Mama’s not sure, but she thinks she got the recipe from Kathy Edwards, a friend from Tabernacle Baptist Church. She thinks you can find it in most Southern Living books.

Grandma/Momma/Bee had two copies of this recipe — both shown below — in her boxes of recipe cards.)

  1. I have many memories of how wonderful this tastes when Penny has been the baker. Makes my mouth water just thinking about it. šŸ™‚

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