Blueberry Cream Cheese Braid

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Initial version

Authored by Shanzy
2
oven: 350ยบF

Ingredients

Sponge

  • 1 tbsp instant yeast
  • 1 tbsp sugar
  • 1 1/2 c warm milk
  • 2 c unbleached all-purpose flour

Dough

  • 2 eggs
  • 1 1/2 tsp salt
  • 1/3 c sugar
  • 2 1/2 -3 cups unbleached all-purpose flour
  • 1/2 c (1 stick) butter

Blueberry Filling

  • 2 c blueberries
  • 1/4 c sugar
  • 1/4 c cornstarch
  • 2 tbsp lemon juice

Egg Glaze

  • 1 egg
  • 1 tbsp milk

Cream Cheese Filling

  • 3/4 c cream cheese
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp egg glaze

Instructions

For the sponge

1

Mix the sugar, yeast, and flour together in bowl.

2

Pour in the warm milk.

3

Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour.

4

Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth.

5

Then add the butter in small chunks and beat well.

6

Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated.

7

Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes.

8

Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 1/2 to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, make the fillings before shaping the loaves.

Blueberry Filling

1

Combine all of the 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.

Egg Glaze

1

Combine the egg and milk in a bowl and beat until combined.

Cream Cheese Filling

1

Combine all the ingredients in a bowl and mix until combined.

Once your filling has cooled off

1

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 thin (1 cm.) rectangle.

2

Spread your fillings in the center of the dough.

3

At an angle, slice the sides of the dough into tabs approximately 1 inch wide.

4

Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds.

5

After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic (I place the entire baking pan in a clean kitchen garbage bag). Set aside to rise until doubled in size, approximately 45 minutes.

6

While it is rising, preheat the oven to 350.

7

Just before placing the braid in the oven, glaze it again with any remaining egg wash.

8

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.

9

Remove it from the oven and allow it to cool for at least half an hour before slicing.