In a small pot, combine the sour cream, sugar, butter, and salt. Place over a medium-low flame and cook it, stirring constantly with a whisk, for five minutes until it is well blended. Remove it from the flame and cool it to room temperature.

In a mixing bowl, dissolve the yeast in water. Add the sour cream mixture and eggs; mix well. Gradually stir in the flour (the dough will be very soft). Cover and refrigerate overnight.

The next day, combine the filling ingredients in a mixing bowl until the mixture is well blended. Set this aside. Knead the dough a few times. Divide it into four equal portions. Roll each portion into a large rectangle. Spread a quarter of the filling on each rectangle to within one inch (2.5 cm) of the edges. Roll up jelly-roll style from the long side; pinch the seams and ends to seal. Place the roll, seam side down, on a baking sheet lined with Gefen Parchment Paper. Cut five X’s on the top of each loaf (down the length). Cover and let the dough rise for one hour. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20–25 minutes, or until the top is golden brown. Remove from the oven and set on the counter to cool.

Combine the glaze ingredients and drizzle it over the loaves. Sprinkle with almonds if desired. Store in fridge.