-
1
To prepare sponge, combine first 4 ingredients in a medium bowl, stirring well with a whisk. Cover loosely with plastic wrap; let stand 15 minutes.
-
2
To prepare dough, weigh or lightly spoon 75 ounces (about 1 1/2 cups) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine 1/4 cup sugar, sour cream, butter, salt, vanilla, 1 egg, and sponge in a large bowl; beat with a mixer at medium speed 1 minute or until well combined. Add flours; beat at low speed 3 minutes or until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes), adding remaining 15 ounces all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)
-
3
To prepare filling, combine cream cheese and the next 4 ingredients (through dash of salt) in a medium bowl; beat with a mixer at medium speed until smooth.
-
4
Punch dough down; roll dough into a 12 x 15-inch rectangle on lightly floured parchment paper. Spread cream cheese mixture down center of dough, leaving about a 5-inch border on each side and a 1-inch border at top and bottom of rectangle. Make 5-inch cuts about 1 inch apart on both sides of dough to meet filling using a sharp knife or kitchen shears. Remove 4 outer corner strips of dough from rectangle; discard. Fold top and bottom 1-inch portions of dough over filling. Fold strips over filling, alternating strips diagonally over filling. Press ends to seal. Transfer braid and parchment paper to a baking sheet. Cover and let rise 45 minutes.
-
5
Preheat oven to 375u00b0. Combine 1 teaspoon water and 1 egg; stir with a whisk. Brush braid with egg mixture. Bake at 375u00b0 for 20 minutes or until golden. Cool on wire rack 10 minutes.
-
6
Combine powdered sugar and 2 teaspoons milk in a bowl, stirring until smooth. Drizzle glaze over braid; sprinkle with nuts.
