|A very impressive presentation|
that is actually simple to make, and a very
Posted: by Sandra
Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.
2 cups fresh blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon milk
***Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg wash
Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for a 1/2 hour.
Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.
Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.
The next day, combine all of the blueberry filling ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
Combine the egg and milk in a bowl and beat until combined, and set aside.
Combine all the cream cheese filling ingredients in a bowl and mix until combined.
Once blueberry filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.
Spread your fillings in the center of the dough (using this method as I did for the apple walnut version):
At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.
Preheat oven to 350 degrees.
Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.
Variation: Click here for: Apple Walnut Braided Bread Recipe