Blueberry Cream Cheese Braid (Print Version)
Flaky braid with cream cheese & blueberries.
# Ingredients:
→ Pastry Dough
01 -
1/4 cup (60ml) warm water (38-43°C)
02 -
2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)
03 -
1/2 cup (120ml) whole milk, at room temperature (20-22°C)
04 -
1 large egg, at room temperature
05 -
1/4 cup (50g) granulated sugar
06 -
1 teaspoon salt
07 -
14 Tablespoons (196g) unsalted butter, cold
08 -
2 and 1/2 cups (315g) all-purpose flour, plus extra for dusting
→ Cream Cheese Filling
09 -
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
10 -
1 large egg yolk
11 -
1/3 cup (67g) granulated sugar
12 -
1 teaspoon fresh lemon juice
13 -
1 teaspoon pure vanilla extract
14 -
2/3 cup (93g) fresh or frozen blueberries (do not thaw)
15 -
Optional: 1/3 cup (40g) sliced almonds
→ Egg Wash
16 -
1 large egg
17 -
2 Tablespoons (30ml) whole milk
→ Vanilla Icing
18 -
1/2 cup (60g) confectioners’ sugar
19 -
1 Tablespoon (15ml) heavy cream or milk
20 -
1/2 teaspoon pure vanilla extract
# Instructions:
01 -
Whisk warm water, yeast, and 1 Tablespoon (6g) of sugar in a large bowl. Cover and let rest until foamy, about 5 minutes. Whisk in remaining sugar, milk, egg, and salt. Set aside lightly covered.
02 -
Cut cold butter into 1/4-inch slices. Use a food processor to pulse butter and 2 and 1/2 cups flour until butter is pea-sized. Fold this mixture into the yeast solution until just combined, ensuring pieces of butter remain visible. Wrap tightly and chill for at least 4 hours.
03 -
Roll the dough into a 15x8-inch rectangle on a floured surface. Fold into thirds like a letter. Rotate 90 degrees, roll again, and repeat folding twice more (total of 3 folds). Chill tightly wrapped for 1-24 hours.
04 -
Beat cream cheese and egg yolk with a mixer until smooth. Add sugar, lemon juice, and vanilla. Beat until smooth, then refrigerate until use.
05 -
Roll out half of the dough into a 12x8-inch rectangle. Cut off small corner triangles. Spread half the cream cheese filling along the center (3 inches wide) and top with half the blueberries. Cut 10 diagonal strips along each side and fold over the filling to create a braid. Repeat with remaining dough and filling.
06 -
Whisk egg and milk. Brush egg wash evenly over shaped braids. Sprinkle with sliced almonds if desired. Chill braided dough for 15 minutes before baking.
07 -
Preheat oven to 400°F (204°C). Bake each braid for 18-22 minutes on parchment-lined baking sheets until golden brown. Let cool for 5 minutes.
08 -
Whisk confectioners’ sugar with heavy cream or milk and vanilla until smooth. Drizzle over warm braids before serving.
# Notes:
01 -
Chilling the dough thoroughly at each step ensures a flaky pastry.
02 -
Butter leakage during baking is normal and enhances the pastry's flavor.