1 pk Dry yeast — 1/4 oz active 2 pk Cream cheese
3 tb Warm water 8 oz & 3oz pkg softened
1/4 c Sugar 1/2 c Sugar
1/3 c Milk 1 ea Egg
1/4 c Butter or margarine — 1 ts Grated lemon peel
Melted ICING:
2 ea Eggs 1/2 c Confectioners’ sugar
1/2 ts Salt 3 ts Milk
3 1/2 c All-purpose flour 1/4 ts Vanilla extract
FILLING:
In a mixing bowl, dissolve yeast in warm water; let stand for 5
minutes. Add sugar, milk, butter, eggs, salt and 2 cups flour; beat
on low speed for 3 minutes. Stir in enough of the remaining flour to
form a soft dough. Knead on a floured surface until smooth and
elaslic, about 6-8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 1
hour. Meanwhile, beat filling ingredients in a mixing bowl until
fluffy, set aside. Punch dough down. On a floured surface, roll into
a 14-in. x 12-in. rectangle. Place on a greased baking sheet. Spread
filling down center third of rectangle. On each long side, cut
1-in.-wide strips, 3 in. into center. Starting at one end, fold
alternating strips at an angle across filling. Seal end. Cover and
let rise for 30 minutes. Bake at 375 deg. for 25-30 minutes or until
golden brown. Cool. Combine icing ingredients; drizzle over bread.
Yield: 12-14 servings
Yields
1 servings