Blueberry Breakfast Braid

By littlefish

Ingredients

• Blueberry Filling:
• 5 to 5-1/3 C. all-purpose flour
• 1/2 C. sugar
• 2 packages (1/2 oz. or 4 1/2 tsp) Fleischmann's RapidRise Yeast
• 1 tsp. salt
• 1 Tbs. finely shredded orange peel
• 1/2 tsp. ground cinnamon
• 1 C. milk
• 1/2 C. orange juice
• 1/2 C. butter or margarine
• 2 large eggs
• 1 C. fresh or frozen blueberries
• 1 C. sugar
• 1/4 C. water
• 3 Tbs. cornstarch
• Egg wash:
• 1 egg yolk plus 1 Tbs. milk

Details

Servings 24
Adapted from recipe4living.com

Preparation

Step 1

Directions

For Blueberry Filling: Combine 1 C. fresh or frozen blueberries, 1 C. sugar, and 1/4 C. water in medium saucepan; bring to a boil over medium heat. Cook 20 minutes, stirring occasionally, until very thick. Stir in 3 Tbs. cornstarch dissolved in 3 Tbs. water; cook 5 minutes, stirring constantly. Let cool. For Bread: In large bowl, combine 2 C. flour, sugar, un-dissolved yeast, salt, orange peel and cinnamon. Heat milk, orange juice, and butter until very warm (120 to 130 degrees F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 C. flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; divide each half into 3 equal portions. Roll each to 20 x 6-inch rectangle. Spread Blueberry Filling evenly. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams to seal to form ropes. To make braid ropes; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush with egg mixture. Bake at 350 F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack.

Yield: 24 servings (2 Loaves or Braids)