Blackberry Pastry Bread

01Method

1. 1

   Pour the warm milk into a large bowl, stir in the tablespoon of sugar, then sprinkle in the yeast. Whisk the egg yolks and whipping cream directly into the milk mixture, then let the mixture rest undisturbed for 10 minutes.

2. 2

   In a separate bowl, whisk the flour, quarter-cup of sugar, and salt together. Work the cold butter into the flour mixture using a pastry blender or knife until the texture resembles coarse crumbs (alternatively, pulse in a food processor until butter pieces are pea-sized, then transfer to a bowl). Stir in the yeast mixture until a dough forms, cover tightly with plastic wrap, and refrigerate for 4 hours.

3. 3

   Transfer the chilled dough to a lightly floured surface. Divide into three equal portions and form each into a ball. Toss the blackberries with sugar until coated.

4. 4

   Heat the oven to 375 degrees F (190 degrees C) and grease a baking sheet.

5. 5

   Flatten each dough ball into a 9x12-inch rectangle. Distribute the sugared blackberries along the center third of each rectangle lengthwise. Using a knife, cut approximately 9 diagonal strips about 1 inch apart down each side. Fold alternating strips from each side over the filling to form a braid. Arrange the braids on the prepared baking sheet, cover loosely with a cloth, and allow to rise in a warm spot (80–95 degrees F) until doubled, about 1 hour.

6. 6

   Bake until deep golden brown, 25 to 30 minutes. Finish with a dusting of confectioners' sugar just before serving.