Preparation:
In a mixing bowl, combine yeast and water; let stand 5 minutes. Stir in
sugar,
salt and butter. Add sour cream and egg, beat until smooth. Add 1 1/2 cups
flour. Blend at low speed until moistened. Blend 3 minutes at medium speed;
scraping bowl twice. By hand, stir in enough remaining flour to make a soft
dough. Turn out onto a floured surface; knead until smooth and elastic about
5
minutes. Place in a greased bowl turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour. Combine glaze ingredients;
spread evenly in a 13 x 9 x 2 inch baking dish; set aside. Punch dough down.
Roll into a 24 x 9 inch rectangle. Combine filling ingredients; spread over
dough. Fold dough lengthwise over filling, forming a 12 x 9 inch rectangle.
Cut lengthwise into six 9 inch x 2 inch pieces. Twist each piece loosely and
place over glaze in baking dish. Cover and let rise until doubled, about 1
hour. Bake at 350~ for 25 to 30 minutes or until golden brown. Invert pan
onto
a large platter; let set 1 minute before removing. Serve warm or refrigerate
overnight. |
