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


  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.
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