SPONGE:
4 teaspoons instant yeast
1/2 cup warm water (95 degrees F.)
1 teaspoon sugar
1/2 cup all-purpose flour (King Arthur's)
DOUGH:
1 cup scalded milk (or 1/4 c.dry milk+1 c.water)
1/4 cup butter (or any other fat)
1 teaspoon salt
1/2 cup sugar (or 1/4 cup honey)
2 teaspoons vanilla extract (or other flavoring)
2 eggs (or egg substitutes) -- lightly beaten
4 1/2 to 5-1/2 c. all-purpose flour
EGG WASH:
1 egg yolk
1 tablespoon water
ICING:
1 cup confectioner's sugar
2 tablespoons water or milk
1/4 teaspoon vanilla extract or other flavoring

SPONGE: In a small bowl or 2-cup measure, combine yeast, warm water, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and clean towel and set aside until bubbly and very active, about 10-15 minutes.

DOUGH: Meanwhile, scald the milk and pout immediately into a large mixing bowl and aadd butter, salt, sugar, vanilla and beaten eggs, Stir to melt the butter. When mixture is lukewarm, add the yeast mixture and mix together thoroughly. Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside.

Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable but not sticky. Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes or until doubled (80 degrees F. maximum).

Punch down the dough and round into a ball. Divide in half, cover with plastic wrap and let rest 10-15 minutes. Meanwhile prepare desired filling.* Working with 1 piece of dough at a time, rool the dough into a rough rectangle and 1/4-inch thick. Spread canned or prepared filling leaving 1 inch of clear space on all sides. Starting at a long side, roll it up jelly-roll style. Pinch the ends and tuck under. Continue to form into desired shapes and place on parchment-lined cookie sheet or shallow baking pan. Cover the shaped loaves with plastic wrap and towel and let them rise in a warm place until almost doubled in bulk.

Preheat oven to 375 degrees. In a cup, combine the egg yolk and water and beat until well-mixed and brush the tops of the loaves with egg wash. Bake 25-35 minutes (or 30-40 minutes, depending on thickness of loaf), or until they're a rich golden brown.

ICING: In a small bowl, combine confectioner's sugar and water or milk, and flavoring. Drizzle glaze on loaves as soon as they're out of the oven to create a clear shiny glaze over the whole surface. For more crunch, sprinkle nuts over this before it hardens. Cool on wire racks.

Yields 2 loaves or braids.
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FILLINGS:
RASPBERRY CREAM CHEESE:
8-ounce package cream cheese, softened
2 tablespooons soft butter
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons ClearJel or 3 tablespoons all-purpose flour
1 egg
1/2 cup raspberry jam mixed with 2 tablspoons ClearJrl or flour
1/4 cup sparkling white sugar

In a medium bowl, beat together the cream cheese, butter, sugar, salt and vanilla. Stir in ClearJel or flour, and the egg, scraping the bottom and sides of the bowl thoroughly. Yields enough for 2 braids.

The flour and other ingredients can be obtained on-line from King Arthur Flour Company

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