Ingredients
Scale
Dough
- 8 ounces sour cream
- 1/2 C sugar
- 1/2 C butter
- 1 tsp kosher salt
- 2 packages yeast
- 1/2 C warm water
- 2 large eggs
- 4 C flour
Filling
- 3/4 C butter, melted
- 3/4 C sugar
- 3/4 C brown sugar
- 9 Tb flour
- 2 Tb cinnamon
Glaze
- 2 C powdered sugar
- 1 Tb milk
- pinch of kosher salt
Instructions
- In a glass bowl, add the sour cream, sugar, butter, and salt. Microwave on high until the butter melts, about 45 seconds, and mix together.
- In the bowl of an electric mixer, combine the water and yeast, then let sit for 5 minutes. Add the sour cream mixture, along with the remainder of the dough ingredients, and mix well until a soft dough forms. Cover and chill for 8 hours.
- While the dough chills, mix together the filling ingredients in a medium bowl. Set aside.
- Divide dough into four equal pieces and roll each portion into about the size of a sheet of paper (8.5 x 11″). Down the center of each piece, spread 1/4th of the filling mixture. Cut about 12 slices down each side of the filling mixture, then starting at the top, criss-cross the pieces over each other. Place on a lightly greased cookie sheet, cover, and allow to rise for about an hour.
- Bake in a preheated 375 degrees for 15-20 minutes or until browned.
- Mix together the glaze in a small bowl. Drizzle warm braids with powdered sugar glaze and serve.
Notes
Filling variations
- Nutella
- Canned pie filling
- Chocolate
- Add dried fruit to the cinnamon brown sugar mixture
- Prep Time: 8 hours
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6th braid
- Calories: 306
- Sugar: 28g
- Sodium: 116mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 41mg
Keywords: Butter braids