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1
In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 2-1/2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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2
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
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3
In a large bowl, combine filling ingredients. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12x8-in. rectangle. Spread each with a quarter of the filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
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4
For each roll, starting 1 in. from one end, make two lengthwise cuts, making three sections. Braid the sections together, cut sides up. Pinch ends to seal; tuck under. Place braids on greased
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5
. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour.
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6
Preheat oven to 350u00b0. Bake 18-20 minutes or until lightly browned. Remove from pans to wire racks to cool slightly. For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over warm braids.
