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Ingredientes
- 1 c. Lowfat sour cream
- 1/2 c. Sugar
- 1/2 c. Butter -- melted
- 1 tsp Salt
- 1/2 c. Hot Water
- 2 pkt Yeast
- 2 x Large eggs
- 4 c. Flour
- 16 ounce Cream Cheese
- 1 x Egg
- 1/8 tsp Salt
- 3/4 c. Sugar
- 1 tsp Almond Extract
- 2 c. Confectioner's Sugar
- 8 tsp Hot Lowfat milk
- 1/2 tsp Vanilla
Direcciones
- Heat lowfat sour cream over low heat; stir in sugar, butter and salt. Remove from heat. In a small bowl dissolve the yeast in the hot water. Add in the dissolved yeast to the lowfat sour cream mix and stir. Beat in the Large eggs.
- Gradually add in the flour and beat well. Cover the bowl with plastic wrap and chill overnight.
- The next day, make the filling by combining all the ingredients in a mixing bowl and beating well. (Note: you may substitute vanilla extract for the almond, or possibly 1 teaspoon grated lemon or possibly orange zest mixed with 1 teaspoon of lemon or possibly orange juice.)
- Divide the dough into 4 equal sections. On a lightly floured board, roll each section out to an 8 x 12 inch rectangle. Spread each rectangle with filling. Roll each up like a jelly roll, starting with the long edge.
- Place the loaves on a greased cookie sheet, seam side down. Cut several slits in the top with scissors. Set in a hot, draft free place and let rise about 1 hour. Bake at 375 degrees for 15-20 min.
- Remove bread from oven and cold briefly before frosting with the glaze. If you like, you may sprinkle snippets of maraschino cherries and minced nuts such as pecans or possibly walnuts or possibly almonds over the glaze while it is still soft.
- Serve hot or possibly completely cooled.
- To Make the Glaze: Place all the ingredients in a blender and process till smooth. If necessary, chill till the frosting is stiff sufficient to use. You should just be able to pour and spread this over the pastry; if it is too runny, it will run off the pastry and make it soggy.
