Blueberry Breakfast Braid
Ingredients
- 5 - 5 1/2 cups all-purpose flour ⓘ
- 1/2 cup sugar ⓘ
- 2 (1/4 ounce) envelopes rapid-rise yeast ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1 cup milk ⓘ
- 1/2 cup orange juice ⓘ
- 1/2 cup butter ⓘ
- 2 large eggs ⓘ
- Blueberry Filling ⓘ
- 1 cup fresh blueberries (or frozen) ⓘ
- 1 cup sugar ⓘ
- 1/4 cup water ⓘ
- 3 tablespoons cornstarch (dissolved in 3 tbsp water) ⓘ
Instructions
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and cinnamon.
- Heat milk, orange juice, and butter until very warm (in microwave) and stir into dry ingredients.
- Beat 2 minutes at medium speed of mixer.
- Add eggs and 1 cup flour; beat 2 minutes at high speed.
- Stir in remaining flour to make a soft dough.
- Knead on lightly floured surface 8 to 10 minutes.
- Cover; let rest for 10 minutes.
- Divide dough in half, then divide each half into 3 pieces.
- Roll each to 20x6 inch rectangle.
- Spread filling evenly on each rectangle.
- Begin at long end and roll up like jelly roll.
- Pinch seams to form ropes.
- Braid; cover and let rise for 1 hour.
- Brush with egg mixture and bake at 350 for 30 to 35 minutes.
- For blueberry filling: Combine first 3 ingredients in medium saucepan, bring to a boil over medium heat. Cook 20 minutes, stir, until very thick. Stir in cornstarch; cook 5 minutes, stir. Let cool.
Nutrition & Diet Analysis (per serving)
1057
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).