Blueberry Babka Braid Food

BLUEBERRY BABKA BRAID

Steps:

• Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
• Add remaining sugar, butter, and eggs to the milk mixture. Stir until mostly combined, but it won't be smooth.
• Measure flour, cardamom, and salt into the bowl of a stand mixer. Pour in wet ingredients and attach dough hook. Mix until dough comes together in a shaggy mass. Cover the stand mixer with a clean dish towel and let dough rest for 10 minutes.
• Uncover the dough and knead on medium speed until smooth, about 5 minutes. Continue to knead on low speed until dough is soft, elastic, and shiny, about 5 minutes more. Transfer to an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the blueberry filling. Combine blueberries, sugar, and orange juice in a medium saucepan. Bring mixture to a low boil. Smash the blueberries with a potato masher. Continue to simmer until the mixture has thickened enough to spread, 15 to 20 minutes. Remove from heat and stir in extracts. Chill until completely cool.
• Turn the dough out onto a lightly floured surface. Punch down and divide into 2 pieces. Roll 1 piece into a 9x18-inch rectangle, squaring off with a bench scraper as you roll to make it is as even as possible. Spread 1/2 of the blueberry filling over the dough, leaving about a 1-inch border. Roll up the dough into a tight roll, starting from the long edge closest to you. Pinch seams to seal. Repeat with the remaining dough and filling.
• Place logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.
• Use a sharp knife or bench scraper to each log in half, lengthwise, so you have 4 filled strips of dough on the baking sheet.
• Place 2 strips across each other to form a plus sign. Arrange the remaining 2 strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat 3 more times, moving clockwise. Fold remaining strips over to the left, moving counterclockwise. Repeat folding step until only short ends remain; join ends and tuck them carefully under the braid.
• Cover the braid and place in a warm place to rise for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise.
• Beat egg with a pinch of salt and brush some over the braid. Sprinkle with pearl sugar.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool completely before slicing.

BLUEBERRY CREAM CHEESE BREAKFAST BRAID

Steps:

• Preheat the oven to 375 F.
• Roll out the crescent roll dough into a thinner, rectangular sheet.
• Combine the cream cheese, 1/4 cup of granulated sugar, and lemon zest in a bowl until smooth and completely combined.
• Spread the cream cheese mixture onto the center of the crescent roll sheet. Leaving about an inch and a half of dough on either side of the mixture.
• Toss the blueberries with the tablespoon of flour, lemon zest , and teaspoon of sugar.
• Place the blueberries over the cream cheese mixture.
• Make diagonal cuts into the dough, starting where there is not cream cheese and stopping when you get to the cream cheese center. Make about 10 cuts on each side.
• Pull the strips of dough over the top the blueberries, alternating sides.
• Place on the center rack of the oven and bake for about 15 minutes, or until golden brown.
• While it is cooling, whisk together whole milk and powdered sugar to create a glaze .
• When the blueberry braid has slightly cooled, drizzle the glaze over the top and serve.

BLUEBERRY BABKA BRAID

Steps:

• Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
• Add remaining sugar, butter, and eggs to the milk mixture. Stir until mostly combined, but it won't be smooth.
• Measure flour, cardamom, and salt into the bowl of a stand mixer. Pour in wet ingredients and attach dough hook. Mix until dough comes together in a shaggy mass. Cover the stand mixer with a clean dish towel and let dough rest for 10 minutes.
• Uncover the dough and knead on medium speed until smooth, about 5 minutes. Continue to knead on low speed until dough is soft, elastic, and shiny, about 5 minutes more. Transfer to an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the blueberry filling. Combine blueberries, sugar, and orange juice in a medium saucepan. Bring mixture to a low boil. Smash the blueberries with a potato masher. Continue to simmer until the mixture has thickened enough to spread, 15 to 20 minutes. Remove from heat and stir in extracts. Chill until completely cool.
• Turn the dough out onto a lightly floured surface. Punch down and divide into 2 pieces. Roll 1 piece into a 9x18-inch rectangle, squaring off with a bench scraper as you roll to make it is as even as possible. Spread 1/2 of the blueberry filling over the dough, leaving about a 1-inch border. Roll up the dough into a tight roll, starting from the long edge closest to you. Pinch seams to seal. Repeat with the remaining dough and filling.
• Place logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.
• Use a sharp knife or bench scraper to each log in half, lengthwise, so you have 4 filled strips of dough on the baking sheet.
• Place 2 strips across each other to form a plus sign. Arrange the remaining 2 strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat 3 more times, moving clockwise. Fold remaining strips over to the left, moving counterclockwise. Repeat folding step until only short ends remain; join ends and tuck them carefully under the braid.
• Cover the braid and place in a warm place to rise for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise.
• Beat egg with a pinch of salt and brush some over the braid. Sprinkle with pearl sugar.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool completely before slicing.