Blackberry Pastry Bread recipe

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Ingredients

½ cup warm milk (110 to 115 degrees F)
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
3 egg yolks
1 cup whipping cream
3 ½ cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
½ cup butter, chilled
1 cup blackberries
2 tablespoons white sugar, or to taste
1 tablespoon confectioner's sugar, for dusting

Nutrition Info

216.6 calories
carbohydrate: 25.6 g
cholesterol: 66.4 mg
fat: 11.2 g
fiber: 1.1 g
protein: 3.8 g
saturatedFat: 6.7 g
servingSize: -
sodium: 175.4 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.

  4. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  5. Roll each ball out to a 9x12-inch rectangle. Spoon blackberries evenly onto 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 onto 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.

  6. Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners' sugar before serving.

Recipe Yield

3 braids

Recipe Note

This is a wonderful sweet bread that wraps up sweetened blackberries. I have made this recipe for my family for over 15 years. Sprinkle with powdered sugar.

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