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
- warm milk (110 to 115 degrees F): 0.5 cup
- white sugar: 1 Tbsp
- active dry yeast: 1 pack (.25 ounce pack)
- egg yolks: 3 piece
- whipping cream: 1 cup
- ½ cups all-purpose flour: 3 piece
- white sugar: 0.25 cup
- salt: 1 tsp
- butter, chilled: 0.5 cup
- blackberries: 1 cup
- white sugar: 2 Tbsp (to taste)
- confectioner's sugar, for dusting: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.
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Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
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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.
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Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners' sugar before serving.
