1 (8-ounce) container sour cream
1/2 cup sugar
1/2 cup butter or margarine, cut into pieces
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (105 to 115)
2 large eggs, beaten
4 cups all-purpose flour
Cream Cheese Filling
Powdered Sugar Glaze
Heat first 4 ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105 to 115.
Combine yeast and warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours.
Divide dough into fourths. Turn out each portion onto a heavily floured surface and knead 4 to 5 times.
Roll each portion into a 12- x 8-inch rectangle and spread each rectangle with one-fourth of Cream Cheese Filling, leaving a 1-inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to seal. Place, seam side down, on lightly greased baking sheets. Cut 6 equally spaced Xs across top of each loaf; cover and let rise in a warm place (85), free from drafts, about 1 hour or until doubled in bulk.
Bake at 375 for 15 to 20 minutes or until browned. Drizzle warm loaves with Powdered Sugar Glaze.
Cream Cheese Filling
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
Beat all ingredients at medium speed with an electric mixer until smooth.
Powdered Sugar Glaze
2 1/2 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla extract
Stir together all ingredients.
Note: Braids may be frozen after baking. Thaw in refrigerator and glaze before serving.
