Jam & Cheese Braid Dough

This is the recipe I like to use for jam & cheese braids because I never buy Bisquick. This is a quick and easy dough, too. It makes 4, but you can obviously scale that down. I use Mom's cream cheese filling and method of adding the jam, etc.

I'm also listing the fruit filling I make for those crazy boys of mine that don't like cream cheese.

Jam & Cheese Braid Dough (Yield: 4 braids)

1 c. sour cream

1/2 c. sugar

1/2 c. butter, cut into pieces

1 tsp. salt

1 1/2 T. yeast

1/2 c. warm water

2 eggs

4 c. flour

Combine the sour cream, sugar, butter, and salt in a saucepan and heat over med-low until the butter melts, stirring occasionally. Let it cool a bit so it's not too hot for the yeast (about 105-115 degrees. Don't stress too much about it, though, as long as it's not super warm).

Meanwhile, combine the yeast and warm water in a large mixing bowl and let stand for about 5 minutes. Stir in the sour cream mixture and eggs. Gradually stir in the flour (dough will be soft). Cover and chill overnight or at least 8 hours.

If you're making the fruit filling below, do that now.

Divide dough into fourths. Roll out each fourth on a greased cookie sheet into a 12x8-inch rectangle. Spread the filling (cream cheese or fruit) down the center. Cut the sides and fold over the center to form the braid.

Heat the oven to 375. Bake for 15-20 minutes or until browned.

Fruit Filling (enough for 1 braid)

Mix 1-2 T. cornstarch with 1/4 c. sugar in a saucepan. Add 1 small package of frozen fruit (any kind of berry is good, or a mix). It can be thawed or frozen. Bring it to a simmer, stirring occasionally. Let it simmer until it has thickened. Set aside to cool a bit while you shape the dough.