Braided Berry Breakfast Bread #BrunchWeek
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: serves 18
 
The flaky, buttery pastry crust filled with homemade berry jam is the ultimate breakfast recipe!
Ingredients
For the pastry dough:
  • ¼ c. warm water
  • 1 packet Platinum Red Star Yeast
  • ½ c. milk (at room temperature)
  • 1 egg
  • ⅓ c. sugar
  • 1 t. salt
  • 1 t. Nielsen-Massey Almond Extract
  • 2 ½ c. flour
  • 2 sticks butter
For the Berry Jam:
  • 1 c. strawberries, quartered
  • ½ c. blackberries
  • ½ c. blueberries
  • ¼ c. sugar
  • ¼ c. water, divided
  • 2 t. cornstarch
For the egg wash:
  • 1 egg
  • 2 T. milk
  • Clear sanding sugar
For the glaze:
  • ¼ c. powdered sugar
  • ½ t. Nielsen-Massey Pure Lemon Extract
  • 1 T. milk
Instructions
  1. In a large bowl combine the yeast and warm water. Allow to sit for 5 minutes.
  2. Add in the milk, egg, sugar, salt, and almond extract. Mix until combined.
  3. Cut the butter into half in pieces and place in a food processor. Pour the flour over top of the butter. Pulse 10 times or until the mixture looks like coarse, damp sand.
  4. Pour the flour mixture into the wet ingredients and gently fold until the mixture just comes together.
  5. Wrap the dough in plastic wrap and refrigerate for at least 4 hour or overnight.
  6. Once dough has chilled unwrap it and place on a floured surface. Pat it into a square and then roll it into a 15 inch by 8 inch rectangle. Fold the bottom up about ¾ of the way. Then fold one side halfway in, fold the other side halfway in, and then fold the top down to the bottom. It’s like folding an envelope.
  7. Push into a flat square again and roll back out into a 15 x 8 rectangle. Repeat the folding. Do this a total of 5 times. The dough will be speckled with pieces of butter. After folding the last time wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
  8. Once the dough has chilled remove it from the plastic wrap and cut it in half. Place each half on a sheet of parchment paper. This will make it easy to transfer the dough to a baking sheet.
  9. Roll each half into a 12 x 6 rectangle. Cut inch strips on each side of the dough leaving 3 inches in the middle without cuts.
  10. Spread half of the berry jam in the middle strip of the dough.
  11. Carefully braid the dough by taking a strip from one side and pulling it over top of the filling and placing it on the other side of the dough. Then take a strip from the other side and do the same thing. Repeat until all the strips have been used. Pinch the top and bottom seams to keep the jam inside of the dough.
  12. Preheat the oven to 400 degrees and allow the braided bread to rest for 20 minutes. Using the parchment paper transfer each braided bread to a baking sheet.
  13. Mix together the milk and egg to form an egg wash. Brush over tops of both braids and then sprinkle with sanding sugar.
  14. Bake for 15-18 minutes or until the tops are golden brown and flaky. Remove from oven and place on a wire rack to cool completely.
  15. To make the icing combine the powdered sugar, lemon extract, and milk. Mix well and then drizzle over top of the bread.
  16. Slice into pieces and enjoy.
Notes
Recipe adapted from Sally's Baking Addiction
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/2017/05/braided-berry-breakfast-bread-brunchweek.html