Blueberry Cream Cheese Pastry Braid

Discover Blueberry Cream Cheese Pastry Braid. Review the available recipe details and open the credited original source for the complete preparation method.

• 1/4 cup (60ml) warm water (between 100-110°F, 38-43°C) ↔ Substituir
• 2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)* ↔ Substituir
• 1/2 cup (120ml) whole milk, at room temperature (between 68–72°F, 20-22°C) ↔ Substituir
• 1 large egg, at room temperature ↔ Substituir
• 1/4 cup (50g) granulated sugar ↔ Substituir
• 1 teaspoon salt ↔ Substituir
• 14 Tablespoons (196g) unsalted butter, cold ↔ Substituir
• 2 and 1/2 cups (315g) all-purpose flour (spooned & leveled), plus more for generously flouring hands, surface, and dough ↔ Substituir
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature ↔ Substituir
• 1 large egg yolk ↔ Substituir
• 1/3 cup (67g) granulated sugar ↔ Substituir
• 1 teaspoon fresh lemon juice ↔ Substituir
• 1 teaspoon pure vanilla extract ↔ Substituir
• 2/3 cup (93g) fresh or frozen blueberries (do not thaw) ↔ Substituir
• optional: 1/3 cup (40g) sliced almonds ↔ Substituir
• 1 large egg ↔ Substituir
• 2 Tablespoons (30ml) whole milk ↔ Substituir
• 1/2 cup (60g) confectioners’ sugar ↔ Substituir
• 1 Tablespoon (15ml) heavy cream or milk ↔ Substituir
• 1/2 teaspoon pure vanilla extract ↔ Substituir

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