Blueberry Breakfast Braid |
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Prep Time: 0 Minutes Cook Time: 121 Minutes |
Ready In: 121 Minutes Servings: 2 |
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Fabulous! Ingredients:
5 to 5 1/2 c all purpose flour |
1/2 c sugar |
2 pkgs fleischmann’s rapid rise yeast |
1 tbsp 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 egg and 1 tbsp milk mixture |
blueberry filling |
blueberry filling |
combine 1 cup fresh or frozen blueberries, 1 c sugar and 1/4 c water in medium sauce pan, bring to boil over medium heat. cook 20 minutes, stirring occasionally until very thick. stir in 3 tbsp corn starch dissolved in 3 tbsp water. cook 5 minutes stir constantly. let cool. |
Directions:
1. In a large bowl, combine 2 C flour, sugar, undissolved yeast, salt, orange peel and cinnamon.
2. Heat milk, orange juice and butter until very warm (120 to 130F). Stir into dry ingredients. Beat 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add eggs and 1 C flour; beat 2 minutes on high speed. Stir enough remaining flour to make soft dough. Kneed on lightly floured surface until smooth and elastic, about 8-10 minutes.
3. Divide dough in half; divide each half into 3 equal portions. Roll each to 20x6 inch rectangles.
4. Spread blueberry filling evenly starting at the long end, roll each up tightly as for jelly roll and pinch seams to seal to form ropes.
5. Braid ropes, place on greased baking sheets and cover; let rise in warm draft free place until doubled in size, about an hour. Brush with egg mixture.
6. Bake at 350F for 30-35 minutes or until done. Remove form sheets to cool on wire rack.
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