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braided bread on a board with a slice cut

Blueberry Braided Sweet Bread

Rosemary Molloy
This beautiful Blueberry Braided Sweet Bread is easier to make than you think! A delicious sweet bread filled with flavourful jam or fruit filling.
5 from 5 votes
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Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 3 hours 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 loaf
Calories 3384 kcal

Ingredients
  

  • 3/4 cup + 2 1/2 tablespoons milk (lukewarm 105F/40C, I used 2%) (220 grams)
  • 1 pinch sugar
  • 1 1/2 teaspoons active dry yeast
  • 2 large eggs (room temperature)
  • 1/4 cup + 1 1/2 tablespoons granulated sugar (70 grams)
  • 1/4 cup + 3 tablespoons butter (91grams)
  • 1 pinch salt*
  • 1 teaspoon vanilla
  • 4 1/2 cups all purpose flour (divided) (500-550 grams)

*If using unsalted butter then add 1/4 teaspoon of salt.

Remove eggs from the fridge 45 minutes before using.

FILLING

  • 1/4-1/3 cup jam*
  • 1 1/2-2 cups berries* (fresh or frozen / more or less)

*I used raspberry jam and blueberries, but you could use both blueberry jam and berries or raspberries or even blackberries, your choice.

Instructions
 

  • In the stand up mixer, mix together the milk and a pinch of sugar, then sprinkle the yeast on top, let sit for 5 minutes then stir to combine. Add the sugar, eggs, butter, salt, vanilla and 3 cups of the flour. With the hook attachment start to knead, add the remaining flour a little at a time, continue to knead for about 5-6 minutes, until the dough forms a soft ball that is slightly sticky (do not add more flour). Place the dough in a greased bowl cover with plastic wrap and let rise for about 2 hours in a warm draft free area (until doubled in bulk).
  • Punch the dough down and divide into 3 equal parts. Roll each part to a 4 1/2-5 x 14 inch (12 x 35cm) oval, spread each oval with 1/3 of the jam and 1/3 of the berries, roll the each oval up lengthwise (as tight as you can). Join the ends of the 3 rolls and braid together. Place on a parchment paper lined cookie sheet. Cover and let rise for 45-60 minutes.
  • Pre-heat oven to 350F (180C).
  • Brush the loaf with an egg wash, sprinkle with sugar (I used rock sugar) and bake for approximately 30-35 minutes. (At about the 20 minute mark if the loaf is browning too much, cover it with foil and continue to bake). Let cool on a wire rack. Enjoy!

Nutrition

Calories: 3384kcalCarbohydrates: 603gProtein: 86gFat: 68gSaturated Fat: 16gCholesterol: 386mgSodium: 851mgPotassium: 1392mgFiber: 29gSugar: 139gVitamin A: 2893IUVitamin C: 15mgCalcium: 412mgIron: 29mg
Keyword braided sweet dough, breaded dough with blueberries
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