This gorgeous berry-filled bread could easily feed a crowd!
**new picture to come**
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")
- 1 cup fresh or frozen blueberries
- 1 cup sugar
- 1/4 cup water
- 3 tbsp. cornstarch dissolved in 3 tbsp. water
- 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.
- Stir in cornstarch; cook 5 minutes, stir. Let cool.
- For the braid: In a large bowl, combine 2 cups flour, sugar, yeast, salt and cinnamon.
- In a separate bowl, heat milk, orange juice, and butter until very warm.
- 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. Cover and let rest for 10 minutes.
- Divide dough in half, then divide each half into 3. Roll each to a 20x6-inch rectangle.
- Spread filling evenly between 6 rectangles.
- Begin at long end and fold up like a jelly roll. Pinch seams to form ropes.
- 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.
- Mix 1 egg yolk with 1 tbsp. milk. Brush each braid with egg mixture.
- Bake in a preheated 350 degree oven for 30 to 35 minutes or until golden brown.
2 comments :
Completely gorgeous!!! I will definitely make this bread for o ur Easter table this year :)
Thanks for the great recipe, perfect for my first SRC reveal!
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