Brie & Cherry Braid

By ezunich

Ingredients

• 3/4 cup whole milk
• 1/2 cup sugar
• 1/2 tsp salt
• 2 1/2 cup flour
• 1 tbs instant - dry yeast
• 1 egg, beaten
• 1 egg yolk, beaten
• 4 tbs unsalted butter, cubed and softened
• 1/4 cup dried tart cherries
• 8 oz frozen tart cherries, thawed, about 2 cups
• 1/2 cup granulated sugar
• 4 tsp cornstarch
• 1 tsp vanilla bean, paste
• 8 oz Brie rind removed from edge, sliced 1/4 thick
• 1 egg, beaten with 1 tbs water
• 2 tsp sliced almonds
• 1/2 cup powdered sugar, sifted
• 1 tbs whole milk

Preparation

Step 1

For the dough, heat 3/4 cup milk, 1/2 cup sugar and salt until sugar dissolves, 1-2 minutes; cool. Coat a bowl with spray.
Combine flour and yeast. Add 1 egg, egg yolk and milk and mixture; blend until a dough forms. Switch to a dough hook and knead dough until it springs back when pressed with a greased fingertip, 4-5 minutes; scrape down sides and bottom of bowl.
Add butter 1 tbs at a time, until incorporated before adding the next, 1-2 minutes. Scrape bottom and sides of bowl between each addition. Transfer the dough to prepared bowl to prepared bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 2 hours. Chill dough overnight.
For the filling pulse dried cherries in food processor until minced. Add thawed cherries and pulse until nearly minced. Transfer the mixture to a saucepan. Whisk together cherry mixture, 1/2 cup sugar, cornstarch and vanilla bean paste over medium heat. Once simmering, cook until thickened, 1 minute; remove from heat and chill in pan until cold.
Roll dough on lightly floured parchment paper into a 12x16 inch rectangle. Cut 1/2 inch wide strips on outer thirds of dough at a 45 degree angle.
Lay Brie slices down center of dough, leaving 2 inch flaps at top and bottom bare; top Brie with cherry mixture. Fold up both end flaps then braid strips over filling. Slide braid and parchment onto the back of a baking sheet. Cover braid with a towel and let rise until puffy, about 2 hours.
Preheat oven to 350°.
Brush egg wash over braid. Sprinkle almond over top and bake braid until golden, about 30 minutes.
For the glaze, whisk together powdered sugar and 1 tbs milk. Let braid cool 10 minutes, then drizzle glaze over top. Let braid cool 30 minutes more, then serve.