All the good stuff from a cream cheese Danish is rolled into this bread, which was a favorite in our Test Kitchens. The finished braids can be covered and refrigerated for a couple of days or frozen for up to a month. The extra loaves are great gifts; wrap in plastic and cinch with a bow. Feel free to substitute any kind of fruit preserves.

Dough:

• ½ cup granulated sugar
• ⅓ cup butter
• ½ teaspoon salt
• 1 8-ounce carton light sour cream
• 2 packages dry yeast (about 4½ teaspoons)
• ½ cup warm water (100° to 110°)
• 2 large eggs, lightly beaten
• 4 cups all-purpose flour

Filling:

• ⅔ cup apricot preserves
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 8-ounce blocks ⅓-less-fat cream cheese, softened
• 1 large egg, lightly beaten
• Cooking spray

Glaze:

• 1½ cups sifted powdered sugar
• 2 tablespoons fat-free milk
• 1 teaspoon vanilla extract

1. To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
2. To prepare filling, combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
3. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12-inch-by-8-inch rectangle. Spread one-fourth of filling over each portion, leaving a ½-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.
4. Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (¼-inch-deep) “X”s in top of each loaf with scissors. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in size.
5. Preheat oven to 375°.
6. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375° for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
7. To prepare glaze, combine powdered sugar, milk, and 1 teaspoon vanilla, stirring with a whisk. Drizzle warm loaves with glaze.

Yield: 4 loaves, 10 slices per loaf (serving size: 1 slice)