 Blueberry Breakfast Braid
Makes two loaves
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Image © ACH Food Companies, Inc.
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Blueberry Breakfast Braid
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Ingredients
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5
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to 5-1/3 cups all-purpose flour
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1/2
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cup sugar
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2
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envelopes FLEISCHMANN'S® RapidRise™ Yeast
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1
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teaspoon salt
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1
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tablespoon finely shredded orange peel
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1/2
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teaspoon ground cinnamon
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1
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cup milk
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1/2
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cup orange juice
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1/2
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cup butter or margarine
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2
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large eggs
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Blueberry Filling (recipe follows)
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1
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egg yolk plus 1 tablespoon milk (egg mixture)
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In large bowl, combine 2 cups flour, sugar, undissolved yeast, salt, orange peel and cinnamon. Heat milk, orange juice, and butter until very warm (120° to 130°F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup 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.
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Divide dough in half; divide each half into 3 equal portions. Roll each to 20×6-inch rectangle. Spread Blueberry Filling evenly over each. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams to seal to form ropes. 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.
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Bake at 350°F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack.
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Blueberry Filling
Combine 1 cup fresh or frozen blueberries, 1 cup sugar and 1/4 cup water in medium saucepan; bring to a boil over medium heat. Cook 20 minutes, stirring occasionally, until very thick. Stir in 3 tablespoons cornstarch dissolved in 3 tablespoons water; cook 5 minutes, stirring constantly. Let cool.
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© ACH Food Companies, Inc.
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Printed
from fbnr.com
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