BLUEBERRY CREAM CHEESE BREAKFAST BRAID
Steps:
- Preheat the oven to 375 F.
- Roll out the crescent roll dough into a thinner, rectangular sheet.
- Combine the cream cheese, 1/4 cup of granulated sugar, and lemon zest in a bowl until smooth and completely combined.
- Spread the cream cheese mixture onto the center of the crescent roll sheet. Leaving about an inch and a half of dough on either side of the mixture.
- Toss the blueberries with the tablespoon of flour, lemon zest , and teaspoon of sugar.
- Place the blueberries over the cream cheese mixture.
- Make diagonal cuts into the dough, starting where there is not cream cheese and stopping when you get to the cream cheese center. Make about 10 cuts on each side.
- Pull the strips of dough over the top the blueberries, alternating sides.
- Place on the center rack of the oven and bake for about 15 minutes, or until golden brown.
- While it is cooling, whisk together whole milk and powdered sugar to create a glaze .
- When the blueberry braid has slightly cooled, drizzle the glaze over the top and serve.
Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Cholesterol 46 mg, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, Sodium 209 mg, Sugar 21 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
BLUEBERRY PASTRY BRAID
I first started making this when I used to make Christmas breakfast for my husband's family. This makes 3 braids, so sometimes instead of making all blueberry, I would make a variety. I also probably use a little more than 1 cup. I don't measure I just spoon on. They can be shaped and refrigerated for baking the next day. Just allow an extra hour to rise if they are cold. Cook time includes chilling and rising time.
Provided by pines506
Categories Breads
Time 6h45m
Yield 3 braids
Number Of Ingredients 11
Steps:
- Combine milk, yeast and 1 tbsp sugar, mix in egg yolks and cream, set aside for 10 minutes.
- Blend flour, 1/4 cup sugar and salt in mixing bowl.
- Cut in butter until pieces are the size of small beans; pour yeast mixture over; fold just until ingredients are mixed; do not overstir or overmix.
- Cover with plastic wrap; refrigerate 4 hours or overnight.
- Turn dough out onto lightly floured board; divide into 3 portions.
- Dust each portion with flour; roll one at a time to make a rectangle 12 x 9 inches.
- With knife or pastry wheel make cuts 1 inch apart on diagonal almost to center-- leaving enough room to spread preserves.
- Spread 1/3 cup preserves down the center; criss cross strips over filling to make a braid.
- Repeat for the remaining 2 portions.
- Place on greased cookie sheet and let rise until almost doubled.
- Bake at 375°F for 25-30 minutes until golden.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 1535.4, Fat 67.2, SaturatedFat 40.3, Cholesterol 384.5, Sodium 1088.7, Carbohydrate 211.2, Fiber 5.6, Sugar 73.2, Protein 22.1
BLUEBERRY BABKA BRAID
I've been doing a fair amount of baking thanks to the Coronavirus stay-at-home orders. This babka braid looks complicated but isn't very hard. It's a fun way to use up frozen blueberries! Store leftovers in an airtight container, or wrap tightly before freezing.
Provided by LauraF
Categories Bread Yeast Bread Recipes
Time 4h25m
Yield 10
Number Of Ingredients 16
Steps:
- Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
- Add remaining sugar, butter, and eggs to the milk mixture. Stir until mostly combined, but it won't be smooth.
- Measure flour, cardamom, and salt into the bowl of a stand mixer. Pour in wet ingredients and attach dough hook. Mix until dough comes together in a shaggy mass. Cover the stand mixer with a clean dish towel and let dough rest for 10 minutes.
- Uncover the dough and knead on medium speed until smooth, about 5 minutes. Continue to knead on low speed until dough is soft, elastic, and shiny, about 5 minutes more. Transfer to an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 1 1/2 hours.
- Meanwhile, make the blueberry filling. Combine blueberries, sugar, and orange juice in a medium saucepan. Bring mixture to a low boil. Smash the blueberries with a potato masher. Continue to simmer until the mixture has thickened enough to spread, 15 to 20 minutes. Remove from heat and stir in extracts. Chill until completely cool.
- Turn the dough out onto a lightly floured surface. Punch down and divide into 2 pieces. Roll 1 piece into a 9x18-inch rectangle, squaring off with a bench scraper as you roll to make it is as even as possible. Spread 1/2 of the blueberry filling over the dough, leaving about a 1-inch border. Roll up the dough into a tight roll, starting from the long edge closest to you. Pinch seams to seal. Repeat with the remaining dough and filling.
- Place logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.
- Use a sharp knife or bench scraper to each log in half, lengthwise, so you have 4 filled strips of dough on the baking sheet.
- Place 2 strips across each other to form a plus sign. Arrange the remaining 2 strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat 3 more times, moving clockwise. Fold remaining strips over to the left, moving counterclockwise. Repeat folding step until only short ends remain; join ends and tuck them carefully under the braid.
- Cover the braid and place in a warm place to rise for 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise.
- Beat egg with a pinch of salt and brush some over the braid. Sprinkle with pearl sugar.
- Bake in the preheated oven until golden brown, about 35 minutes. Cool completely before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 62.3 g, Cholesterol 82.6 mg, Fat 12.3 g, Fiber 2.7 g, Protein 8.8 g, SaturatedFat 6.9 g, Sodium 282 mg, Sugar 18.6 g
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