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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 3 |
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This is a wonderful sweet bread that wraps up sweetened blackberries. I have made this recipe for my family for over 15 years. Sprinkle with powdered sugar. Ingredients:
1/2 cup warm milk (110 to 115 degrees f) |
1 tablespoon white sugar |
1 (.25 ounce) package active dry yeast |
3 egg yolks |
1 cup whipping cream |
3 1/2 cups all-purpose flour |
1/4 cup white sugar |
1 teaspoon salt |
1/2 cup butter, chilled |
1 cup blackberries |
Directions:
1. Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
2. Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
3. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
4. Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Roll each ball out to a 9x12 inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
5. Bake in the preheated oven until golden brown, 25 to 30 minutes.
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