Cream Cheese-Filled Wreath

Name: Cream Cheese-Filled Wreath
Prep time: 10 h 15 min
Cook time: 10 h 15 min
Total time: 10 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 14 grams envelopes active dry yeast; 946 milliliters bread flour; 118 milliliters butter, cut up; 2 larges eggs, lightly beaten; 1 teaspoon salt; 227 grams sour cream; 118 milliliters sugar; 2 teaspoons sugar; 12 servings Vanilla Glaze; 118 milliliters warm water (105° to 115°)

Cream Cheese-Filled Wreath might be a good recipe to expand your side dish recipe box. This recipe serves 12. One portion of this dish contains approximately 7g of protein, 13g of fat, and a total of 307 calories. From preparation to the plate, this recipe takes roughly 10 hours and 15 minutes. If you have salt, eggs, vanilla glaze, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Cook first 4 ingredients over medium-low heat, stirring occasionally, 5 minutes or until butter melts. Cool until an instant-read thermometer registers to 105 to 115 (10 minutes).

Ingredients you will need

Butter

Equipment you will use

Kitchen Thermometer

Combine yeast, warm water, and 2 tsp. sugar in a large bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour. (Dough will be soft.) Cover and chill 8 to 24 hours.

Ingredients you will need

Sour Cream

Dough

All Purpose Flour

Sugar

Water

Yeast

Egg

Equipment you will use

Bowl

Turn dough out onto a heavily floured surface, and knead 4 or 5 times.

Ingredients you will need

Dough

Roll dough into a 24- x 8-inch rectangle; spread with Cream Cheese Filling, leaving a 1-inch border around edges.

Ingredients you will need

Cream Cheese

Spread

Dough

Roll

Roll up dough, jelly-roll fashion, starting at 1 long side; press seam.

Ingredients you will need

Dough

Jelly

Roll

Place, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form a ring; moisten and pinch edges to seal. Cover; let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet