Proof yeast in warm water with the ¼ c. flour and tsp sugar. Stir and set aside until bubbly, about 15 minutes. Add the dry milk powder, butter, sugar, salt, vanilla, and sour cream to hot water. Stir to dissolve and let cool to lukewarm. In large bowl, combine the milk mixture, proofed yeast, and beaten eggs. Add flour, 1 c. at a time until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured board. Scrape the bowl and add the bits to the dough. Lightly oil the bowl and set aside. Knead the dough, adding only enough flour to prevent sticking. Dough should be moderately soft and smooth and elastic. Turn into oiled bowl and turn to oil all surfaces of the dough. Cover with plastic wrap and clean towel and set aside in warm draft-free place until it doubles in bulk, about 1-1½ hours. Punch down the dough and divide into 3 pieces and let rest. Cover for 10 mins. Roll out into 9”x12” rectangles. Spread the cheese filling lengthwise down the center third of each rectangle then smooth 1/3 of the raspberry jam over the cheese. Cut strips about ¾-1” down each side of the filling out of the edges of the dough. Fold about an inch over the ends of the dough to contain it. Then fold the strips at an angle across the filling alternately from side to side (mock braid). Allow to double in bulk for about 1 hour.
Let cream cheese come to room temp. Mix cheese, sugar, flour, egg and orange zest together with an electric beater until very smooth. Refrigerate until smooth. Preheat oven to 350 and bake between 25-30 mins until golden brown. Cool on rack and drizzle glaze made of 1 cup confectionary sugar until thin enough to make glaze. | ||||||||||||||||||||