Recipe: Blueberry Breakfast Braid

BLUEBERRY BREAKFAST BRAID

"With its braided style and fruit-swirled center, it's as attractive as it is tasty."


5 to 5 1/3 cups all-purpose flour, divided use
1/2 cup sugar
2 packages Fleischmann's RapidRise Yeast
1 teaspoon salt
1 tablespoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1 cup milk
1/2 cup orange juice
1/2 cup butter or margarine
2 large eggs
Blueberry Filling (recipe follows)
1 egg yolk plus 1 tablespoon milk

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 F 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.

Divide dough in half; divide each half into 3 equal portions. Roll each to 20 x 6-inch rectangle. Spread Blueberry Filling evenly.

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.

Bake at 350 degrees F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack.

BLUEBERRY FILLING

1 cup fresh or frozen blueberries
1 cup sugar
1/4 cup water
3 tablespoons cornstarch dissolved in 3 tablespoons water

Combine blueberries, sugar, and water in medium saucepan; bring to a boil over medium heat. Cook 20 minutes, stirring occasionally, until very thick.

Stir in cornstarch dissolved in 3 tablespoons water; cook 5 minutes, stirring constantly. Let cool.

Makes Two Loaves or Braids
Source: Fleischmann's