Blueberry Pastry Braid
Ready In: 6 hrs 45 mins
Yields: 3 braids
Ingredients
- 1⁄2 cup warm milk (105 F to 115 F)
- 1 (1/4ounce) 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)
Directions
- 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.
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