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
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,