Tuesday, August 31, 2010

Blueberry Breakfast Braid

This gorgeous berry-filled bread could easily feed a crowd!

**new picture to come**

This lovely breakfast braid is a labor of love. I usually make it the night before because it does take a little while to make. Honestly though, it's like making cinnamon rolls with yeast where you have to let the dough rise because the braid dough contains yeast and you have to let it rise :) You could definitely wake up a little early if you wanted to eat this at 8 or 9 in the morning.

This is also a fantastic recipe to make with mixed berries.

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.
Recipe from Food.com


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!