Cream Cheese-Filled Wreath

Ingredients

• 0.5 oz active yeast dry
• 4 cups bread flour 
• 0.5 cup butter 
• 2 large eggs lightly beaten
• 1 teaspoon salt 
• 8 oz cup heavy whipping cream sour
• 0.5 cup sugar 
• 2 teaspoons sugar 
• 12 servings vanilla glaze 
• 0.5 cup warm water (105° to 115°)

Equipment

• bowl
• baking sheet
• oven
• kitchen thermometer

Directions

1. 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).
2. 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.
3. Turn dough out onto a heavily floured surface, and knead 4 or 5 times.
4. Roll dough into a 24- x 8-inch rectangle; spread with Cream Cheese Filling, leaving a 1-inch border around edges.
5. Roll up dough, jelly-roll fashion, starting at 1 long side; press seam.
6. 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.
7. Preheat oven to 37
8. Bake 20 to 22 minutes or until browned.
9. Transfer to a serving plate.
10. Drizzle with Vanilla Glaze.