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Blueberry Breakfast Braid

With its Braided Style and Fruit-swirled Center, it's as attractive as it is tasty.

Yields: 24 servings, 2 Loaves or Braids

5 to 5-1/3 cups all-purpose flour
1/2 cup sugar
2 packages (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1 tablespoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1 cup milk
1/2 cup orange juice
1/2 cup butter or margarine
2 large eggs

Blueberry Filling:
1 cup fresh or frozen blueberries
1 cup sugar
1/4 cup water
3 tablespoons cornstarch

Egg wash:
1 egg yolk plus 1 tablespoon milk

Blueberry Filling:
Combine 1 cup fresh or frozen blueberries, 1 cup sugar, and 1/4 cup water in medium saucepan; bring to a boil over medium heat. Cook 15 minutes, stirring occasionally, until slightly thick. Stir in 3 tablespoons cornstarch dissolved in 3 tablespoons water; cook 5 minutes, stirring constantly. Let cool.

In large bowl, combine 2 cups flour, sugar, undissolved yeast, salt, orange peel and cinnamon. Heat milk, orange juice, and butter until very warm (120 to 130 F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; divide each half into 3 equal portions. Roll each to 20 x 6-inch rectangle. Spread Blueberry Filling evenly. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams to seal to form ropes. Braid ropes; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush with egg mixture.

Bake at 350 F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack.

Nutrition Information Per Serving 1/24 of recipe: Calories: 195, Total Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 38 mg, Sodium: 148 mg, Carbohydrates: 34 g, Dietary Fiber: 1 g, Protein: 4 g,
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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