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1 pk Hot roll mix
8 pk Cream cheese; softened
1/4 c Sugar
1/2 c Sugar
1 ea Egg
1 tb Vanilla
1/2 c Sour cream
2 ea Eggs
6 tb Butter; melted
OVEN TEMP: 350 SOFTEN YEAAST FROM ROLL MIX IN 1/4 CUP WARM WATER.
COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM
AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE.
COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL
THE DOUGH INTO A 18″ CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING
SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.)
BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A
TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH
FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X
IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK
OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST
DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK
INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN
OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.
Yields
10 Servings
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