Blueberry Braid (Print Version)

# Ingredients:

01 - A quarter cup of warm water (around 100-110°F).
02 - Two and a quarter teaspoons of active dry yeast.
03 - Half a cup of milk at room temp.
04 - One large egg, also at room temp.
05 - A quarter cup of white sugar.
06 - 1 teaspoon of salt.
07 - 14 tablespoons of cold, unsalted butter.
08 - Two and a half cups of all-purpose flour.
09 - 8 ounces of softened full-fat cream cheese.
10 - One egg yolk.
11 - A third cup of sugar.
12 - 1 teaspoon of lemon juice.
13 - A teaspoon of vanilla.
14 - Two-thirds of a cup of blueberries.
15 - A third cup of sliced almonds (optional).
16 - An egg.
17 - Two tablespoons of whole milk.
18 - Half a cup of powdered sugar.
19 - One tablespoon of heavy cream.
20 - Half a teaspoon of vanilla extract.

# Instructions:

01 - Stir the warm water, sugar, and yeast together.
02 - Mix salt, milk, the egg, and remaining sugar.
03 - Blend the butter into the flour till crumbly.
04 - Combine the dry and wet mixtures by folding them together.
05 - Pop the dough into the fridge for four hours or leave it overnight.
06 - Roll out the dough, folding it over itself three times.
07 - Refrigerate for about an hour.
08 - Whisk together everything for the cream cheese filling.
09 - Roll the dough out into rectangles.
10 - Snip off corners so it can be braided.
11 - Spoon on the filling and sprinkle in the blueberries.
12 - Cross the dough strips over the filling to braid them.
13 - Use a brush to lightly coat with egg wash.
14 - Stick it back in the fridge for 15 minutes.
15 - Bake at 400°F for 18 to 22 minutes.
16 - Once it cools down, drizzle icing before serving.

# Notes:

01 - Skip mixers when working the dough.
02 - Keep butter cold and visible as small chunks.
03 - You can freeze either the dough or shaped braids.
04 - Chill between each step to keep things solid.

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