Cherry Cheese Loaves

Name: Cherry Cheese Loaves
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1 cup sour cream; 1/2 cup butter, cubed; 1/2 cup sugar; 2 large eggs; 4 cups all-purpose flour; 11 ounces cream cheese, softened; 1/2 cup sugar; 1 large egg; 1 teaspoon almond extract; 1 can (21 ounces) cherry pie filling; 2 cups confectioners' sugar; 1/4 cup whole milk; 1 teaspoon almond extract

15 ingredients

6 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup sour cream
1/2 cup butter, cubed
1/2 cup sugar
2 large eggs
4 cups all-purpose flour
11 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
2 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon almond extract

Directions

1

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110°-115°. Add to yeast mixture. Add sugar and eggs; mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate overnight.
2

For filling, in a small bowl, beat the cream cheese, sugar, egg and extract until smooth; set aside. Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12x8-in. rectangle.
3

Spread a fourth of the cream cheese mixture down the center of each rectangle. Spoon a fourth of the pie filling over cream cheese. Fold lengthwise into thirds; pinch side seam and ends to seal. Place seam side down on greased
4

.
5

With a sharp scissors, make several 1-in. diagonal cuts near the center of loaves. Cover and let rise in a warm place until doubled, about 1 hour.
6

Bake at 375° for 20-25 minutes or until lightly browned. Combine glaze ingredients until smooth; drizzle over warm loaves. Cool on wire racks. Refrigerate leftovers.