Ingredients
4-1/2 cups all-purpose flour1/2 cup sugar2 packages (1/4 ounce each) active dry yeast1 teaspoon salt1 cup sour cream1/2 cup butter, cubed1/2 cup water2 large eggsFILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 large egg1 teaspoon almond extract1/8 teaspoon saltGLAZE:2 cups confectioners’ sugar3 tablespoons milk1/2 teaspoon vanilla extract
Preparation
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours.
In a small bowl, beat filling ingredients until smooth; set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges.
Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seams side down, on two greased baking sheets. With a sharp knife, make deep slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers.
