blackberry pastry bread

Ingredients

• Servings: 3
• 1/2 cup warm milk (110 to 115 degrees f)
• 1 tablespoon sugar
• 1 (.25 ounce) package active dry yeast
• 3 egg yolks
• 1 cup whipping cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup butter, chilled
• 1 cup blackberries
• 2 tablespoons sugar, or to taste
• 1 tablespoon confectioner's sugar, for dusting

Recipe

Cook Time: 25 mins Ready Time: 6 hrs 25 mins


• 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.
• 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.
• turn dough a lightly floured board. divide the dough into three portions and shape them into balls. toss blackberries with sugar.
• preheat an oven to 375 degrees f (190 degrees c). grease a baking sheet.
• roll each ball out to a 9x12-inch rectangle. spoon blackberries evenly 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 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.
• bake in the preheated oven until golden brown, 25 to 30 minutes. sprinkle with confectioners' sugar before serving.