APRICOT-CREAM CHEESE BRAID

APRICOT-CREAM CHEESE BRAID image

Yield 4 loaves

Number Of Ingredients 20

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Dough:
1/2 C granulated sugar
1/3 C butter
1/2 t salt
1 8-oz carton light sour cream
2 packages dry yeast (~4.5 tsp)
1/2 C warm water (100-110 degrees)
2 large eggs, lightly beaten
4 C flour
Filling:
2/3 C apricot preserves
1/4 C sugar
1 t vanilla extract
2 8-oz blocks 1/3-less-fat cream cheese, softened
1 large egg, lightly beaten
Cooking spray
Glaze:
1-1/2 C sifted powdered sugar
2 T fat-free milk
1 t vanilla extract

Steps:

1. Combine first 4 dough ingreds over med heat, stirring until sugar dissolves. Remove from heat, cool. Dissolve yeast in warm water; let stand 5 mins. Stir in sour cream mix and 2 eggs. Lightly spoon flour into dry measuring cups; level. Gradually stir flour into sour cream mix (dough will be soft and sticky). Cover dough; chill 8 hours or overnight. 2. To prepare filling, combine preserves and next 4 ingreds (preserves through 1 egg)in a medium bowl, beat with a mixer on med until well blended. 3. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12x8-inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2" border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal. 4. Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-in-deep) X's in top of each loaf with scissors. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in size. 5. Preheat oven to 375. 6. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly. 7. To prepare glaze, combine powdered sugar, milk, and 1 t vanilla, stirring with a whisk. Drizzle warm loaves with glaze.