Tuesday, August 31, 2010

Blueberry Breakfast Braid

Before I begin, my pictures won't have blueberries, but rather mixed berries, because my blueberries had molded :( It was actually very good with mixed berries!

(Printable Version)
What you need:
  • 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
  • Blueberry Filling (recipe follows - make FIRST)
  • 1 egg yolk plus 1 tbsp milk ("Egg Mixture")
Directions:
(Remember make the Blueberry Filling FIRST - see below)
In a large bowl, combine 2 cups flour, sugar, yeast, salt and cinnamon.

Heat milk, orange juice, and butter until very warm (I do about a minute to a minute and a half).
Stir milk mixture into dry ingredients. Beat 2 minutes at medium speed of mixer.
Add eggs and 1 cup flour; beat for 2 minutes at high speed.
Stir in remaining flour (2 to 2 1/2 cups) to make a soft dough.
Knead on a lightly floured surface for 8 to 10 minutes. *Note: I don't really knead like this. LOL. I add flour to the dough as I go.* Cover and let rest for 10 minutes.
Divide dough in half, then divide each half into 3. Roll each to a 20x6-inch square.
They will look like this.
Spread filling evenly.
Begin at long end and fold up like a jelly roll. Pinch seams to form ropes.
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." Cover and let rise for 1 hour.
Mix 1 egg yolk with 1 tbsp. milk.
Brush braid with egg mixture.
They will look nice and glossy and fat from rising.
Bake at 350 for 30 to 35 minutes or until golden brown.
Mine got darker due to me using a different oven; it's hotter than mine at home.
Just keep a close eye on yours around the 28 minute mark. You want it to be a little lighter than this. Slice just like you would a loaf of bread.

Blueberry Filling
What you need:
  • 1 cup fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup water
  • 3 tbsp. cornstarch dissolved in 3 tbsp. water
Directions:
Combine first 3 ingredients in medium saucepan and bring to a boil over medium heat. Cook for 20 minutes, stir, until very thick.
Stir in cornstarch; cook 5 minutes, stir. Let cool (which takes a while). If it gets super thick and you can't move your spoon. Turn the heat on medium and add a little water until you can easily stir through the filling mixture again.

I like to make this the night before...because it takes over an hour to prepare and then 30 minutes to bake.

Recipe Source: Food.com

2 comments:

Avril said...

Completely gorgeous!!! I will definitely make this bread for o ur Easter table this year :)

JJ - 84thand3rd said...

Thanks for the great recipe, perfect for my first SRC reveal!

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