Blueberry Braided Pastry Delight

Blueberry Pastry Braids Recipe

Overview

When I first began making this delightful Blueberry Pastry Braid, it was during the holiday season as part of a special Christmas breakfast for my husband’s family. This recipe is a wonderful way to create three beautiful and delicious braids, each bursting with sweet blueberry goodness. While I usually make all three braids blueberry, you can certainly experiment with different fillings if you wish. I often use a bit more than the specified cup of filling, adding it generously without precise measurement. These braids can be shaped and refrigerated overnight, just remember to give them an extra hour to rise if they are cold. The cook time of 6 hours includes chilling and rising time.

Ingredients

• 1/2 cup milk
• 1 tablespoon dry active yeast
• 1 cup sugar (divided)
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 1/2 tablespoons firm butter
• 1 tablespoon margarine
• 1/2 cup powdered sugar
• Blueberry preserves (about 1 cup, or more to taste)

Equipment

• Mixing bowls
• Pastry wheel or knife
• Rolling pin
• Greased cookie sheet
• Plastic wrap

Instructions

1. Prepare the Yeast Mixture: In a small bowl, combine 1/2 cup milk with 1 tablespoon dry active yeast and 1 tablespoon of sugar. Stir well and let the mixture sit for about 10 minutes, or until it becomes frothy. Once frothy, mix in 2 egg yolks and 1/2 cup cream (or milk). Set this mixture aside.

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2. Combine Dry Ingredients: In a large mixing bowl, whisk together 3 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt.

3. Incorporate Fat: Cut in 3 1/2 tablespoons of firm butter and 1 tablespoon margarine into the flour mixture. Continue cutting until the mixture resembles small pea-sized crumbs.

4. Mix Dough: Pour the yeast mixture over the dry ingredients. Gently fold the mixture just until combined. Be cautious not to overstir or overmix the dough; the dough should come together but remain slightly shaggy.

5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the dough to chill and firm up.

6. Divide and Roll: Turn the chilled dough out onto a lightly floured board. Divide the dough into three equal portions. Dust each portion lightly with flour. Roll out each piece into a rectangle approximately 12 x 9 inches.

7. Shape the Braids: Using a knife or pastry wheel, make diagonal cuts about 1 inch apart on either side of the rectangle, leaving a center strip of about 3 inches. Be sure not to cut all the way through to the center, as you’ll need enough space to spread the blueberry preserves.

8. Add the Filling: Spread 1/3 cup of blueberry preserves down the center strip of each rectangle. Crisscross the diagonal strips over the filling to create a braided effect.

9. Let Rise: Place each braided pastry on a greased cookie sheet. Allow them to rise until they are nearly doubled in size. This may take about 45 minutes to an hour.

10. Bake: Preheat your oven to 375°F (190°C). Bake the braids for 25-30 minutes or until they are golden brown and cooked through.

11. Finish with Sugar: Once baked, remove from the oven and let cool slightly. Sprinkle with powdered sugar before serving to add a touch of sweetness and a festive look.

Serving Suggestion

Enjoy these warm or at room temperature. They make an impressive addition to any breakfast or brunch table and are perfect for holiday gatherings or special occasions. The light, flaky texture combined with the sweet blueberry filling creates a delicious treat that everyone will love.

Cook Time: 6 hours (includes chilling and rising time)
Prep Time: 45 minutes
Total Time: 6 hours 45 minutes
Yield: 3 braids

This recipe not only provides a delicious pastry but also offers a delightful opportunity to get creative with flavors and fillings. Happy baking! 🍇🥐