Apricot-cream cheese braid

Apricot-cream cheese braid




Dough:

1/2 cup granulated sugar

1/3 cup butter

1/2 teaspoon salt

1 (8-ounce) carton light sour cream

2 packages dry yeast (about 4 1/2 teaspoons)

1/2 cup warm water (100-110 degrees)

2 large eggs, lightly beaten

4 cups all-purpose flour



Filling:

2/3 cup apricot preserves

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 (8-ounce) blocks less-fat cream cheese, softened

1 large egg, lightly beaten

Cooking spray



Glaze:

1 1/2 cups sifted powdered sugar

2 tablespoons fat-free milk

1 teaspoon vanilla extract



To prepare dough, combine first 4 ingredients in a saucepan over

Medium heat, stirring until sugar dissolves. Remove from heat; cool.

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry

Measuring cups; level with knife. Gradually stir flour into sour

Cream mixture (dough will be soft and sticky). Cover dough; chill 8

Hours of overnight.



To prepare filling, combine preserves and next 4 ingredients in a

Medium bowl; beat with a mixer at medium speed until well-blended.



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 12-by-8-inch rectangle. Spread one-fourth of the

Filling over each portion, leaving a 1/2-inch border. Starting at a

Long side, carefully roll up each portion jelly roll fashion; pinch

Seam and ends to seal.



Place two loaves on each of 2 baking sheets coated with cooking

Spray. Cut 4 (1/4-inch deep) Xs 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.



Preheat oven to 375 degrees.



Place 1 baking sheet in oven (cover remaining loaves to keep from

Drying). Bake at 375 degrees for 15 minutes or until lightly browned.

Repeat procedure with remaining loaves. Cool loaves slightly. To

Prepare glaze, combine powdered sugar, milk and 1 teaspoon vanilla,

Stirring with a whisk. Drizzle warm loaves with glaze.



Makes 4 loaves, 10 slices per loaf.