Prep 45 mins
Cook 6 hrs
I first started making this when I used to make Christmas breakfast for my husband's family. This makes 3 braids, so sometimes instead of making all blueberry, I would make a variety. I also probably use a little more than 1 cup. I don't measure I just spoon on. They can be shaped and refrigerated for baking the next day. Just allow an extra hour to rise if they are cold. Cook time includes chilling and rising time.
- 1⁄2 cup warm milk (105 F to 115 F)
- 1 (1/4 ounce) package dry active yeast
- 1 tablespoon sugar
- 3 egg yolks
- 1 cup whipping cream
- 3 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1⁄2 cup firm butter or 1⁄2 cup margarine
- 1 cup blueberry preserves
- powdered sugar (to garnish)
- Combine milk, yeast and 1 tbsp sugar, mix in egg yolks and cream, set aside for 10 minutes.
- Blend flour, 1/4 cup sugar and salt in mixing bowl.
- Cut in butter until pieces are the size of small beans; pour yeast mixture over; fold just until ingredients are mixed; do not overstir or overmix.
- Cover with plastic wrap; refrigerate 4 hours or overnight.
- Turn dough out onto lightly floured board; divide into 3 portions.
- Dust each portion with flour; roll one at a time to make a rectangle 12 x 9 inches.
- With knife or pastry wheel make cuts 1 inch apart on diagonal almost to center-- leaving enough room to spread preserves.
- Spread 1/3 cup preserves down the center; criss cross strips over filling to make a braid.
- Repeat for the remaining 2 portions.
- Place on greased cookie sheet and let rise until almost doubled.
- Bake at 375°F for 25-30 minutes until golden.
- Sprinkle with powdered sugar.