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.
Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Cholesterol 46 mg, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, Sodium 209 mg, Sugar 21 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
BLUEBERRY BABKA BRAID
I've been doing a fair amount of baking thanks to the Coronavirus stay-at-home orders. This babka braid looks complicated but isn't very hard. It's a fun way to use up frozen blueberries! Store leftovers in an airtight container, or wrap tightly before freezing.
Provided by LauraF
Categories Bread Yeast Bread Recipes
Time 4h25m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 62.3 g, Cholesterol 82.6 mg, Fat 12.3 g, Fiber 2.7 g, Protein 8.8 g, SaturatedFat 6.9 g, Sodium 282 mg, Sugar 18.6 g
BLUEBERRY CREAM CHEESE BRAIDED LOAF
A quick and easy braided breakfast loaf. Great for overnight guests or your family. --NOTE-- Prep time includes cooling time.
Provided by Kim D.
Categories Breakfast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper; set aside.
- Beat cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
- Add egg yolk and 1/4 cup confectioners' sugar and beat well; set aside.
- Remove breadstick dough from can.
- Unroll and separate dough into two rectangles.
- Place dough rectangles side by side on prepared baking sheet.
- Press seams together to seal the two rectangles and down the center of the dough.
- Spoon cream cheese mixture onto the center of the dough.
- Wash, drain and dry blueberries.
- Sprinkle blueberries over cream cheese mixture.
- Separate dough at perforations up to the cream cheese mixtures, slightly stretching dough strips.
- Beginning at top edge of dough, braid strips to cover filling.
- Tuck the last two ends under at the bottom of loaf.
- In a small bowl, meat egg white and water with a fork until blended to form an egg wash.
- Bush egg wash over braided loaf.
- Bake about 20 minutes.
- Cool about 30-45 minutes on baking sheet.
- In a small bowl, combine remaining 1 cup of confectioners' sugar and orange juice; whisk until smooth.
- Drizzle glaze over braided loaf before serving.
- For best presentation, slice with an electric knife or a serrated knife.
RASPBERRY BREAKFAST BRAID
We like using blackberries, marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. -Tressa Nicholls, Sandy, Oregon
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar., On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends. , Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.
Nutrition Facts : Calories 185 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 319mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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