Blueberry Cream Cheese Pastry Braid

sallysbakingaddiction.com

Liz

Pastry Dough

¼ cup (60ml) warm water (between 100 to 110°F, 38 to 43°C)

2 and ¼ teaspoons active dry or instant yeast ( 1 standard packet)*

½ cup (120ml) whole milk, at room temperature (between 68 to 72°F, 20 to 22°C)

1 large egg, at room temperature

¼ cup ( 50g) granulated sugar

1 teaspoon salt

14 Tablespoons ( 196g) unsalted butter, cold

2 and ½ cups ( 315g) all-purpose flour ( spooned & leveled), plus more for generously flouring hands, surface, and dough

Cream Cheese Filling

8 ounces ( 226g) full-fat brick cream cheese, softened to room temperature

1 large egg yolk

⅓ cup ( 67g) granulated sugar

1 teaspoon fresh lemon juice

1 teaspoon pure vanilla extract

⅔ cup ( 93g) fresh or frozen blueberries (do not thaw)

optional: ⅓ cup (40g) sliced almonds

Egg Wash

1 large egg

2 Tablespoons (30ml) whole milk

Vanilla Icing

½ cup ( 60g) confectioners’ sugar

1 Tablespoon (15ml) heavy cream or milk

½ teaspoon pure vanilla extract

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