Blueberry Breakfast Braid*

What you need:

For the Braid:

• 5 to 5 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 envelopes rapid-rise yeast
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 cup milk
• 1/2 cup orange juice
• 1/2 cup butter
• 2 large eggs
• 1 egg yolk plus 1 tbsp milk ("Egg Mixture")

For the Blueberry Filling:

• 1 cup fresh or frozen blueberries
• 1 cup sugar
• 1/4 cup water
• 3 tbsp. cornstarch dissolved in 3 tbsp. water

Directions:

1. For the filling: Combine blueberries, sugar, and water in medium saucepan and bring to a boil over medium heat. Cook for 20 minutes, stir, until very thick.
2. Stir in cornstarch; cook 5 minutes, stir. Let cool.
3. For the braid: In a large bowl, combine 2 cups flour, sugar, yeast, salt and cinnamon.
4. In a separate bowl, heat milk, orange juice, and butter until very warm.
5. Stir milk mixture into dry ingredients. Beat 2 minutes at medium speed of mixer.
6. Add eggs and 1 cup flour; beat for 2 minutes at high speed.
7. Stir in remaining flour (2 to 2 1/2 cups) to make a soft dough.
8. Knead on a lightly floured surface for 8 to 10 minutes. Cover and let rest for 10 minutes.
9. Divide dough in half, then divide each half into 3. Roll each to a 20x6-inch rectangle.
10. Spread filling evenly between 6 rectangles.
11. Begin at long end and fold up like a jelly roll. Pinch seams to form ropes.
12. Braid three pieces into one large braid on a greased cookie sheet. I usually start my braid a couple inches down and the braid the top up afterwards. I also tuck the ends under to look "cleaner." Repeat with other three pieces. Cover and let rise for 1 hour.
13. Mix 1 egg yolk with 1 tbsp. milk. Brush each braid with egg mixture.
14. Bake in a preheated 350 degree oven for 30 to 35 minutes or until golden brown.

Recipe from Food.com

Posted on Fantastical Sharing of Recipes