Blueberry Pastry Braid

• 1/2 cup warm milk (105 F to 115 F)
• 1 (1/4 ounce) package dry active yeast
• 1 tablespoon sugar
• 3 egg yolks
• 1 cup whipping cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup firm butter or 1/2 cup margarine
• 1 cup blueberry preserves
• powdered sugar (to garnish)

1. Combine milk, yeast and 1 tbsp sugar, mix in egg yolks and cream, set aside for 10 minutes.
2. Blend flour, 1/4 cup sugar and salt in mixing bowl.
3. Cut in butter until pieces are the size of small beans; pour yeast mixture over; fold just until ingredients are mixed; do not overstir or overmix.
4. Cover with plastic wrap; refrigerate 4 hours or overnight.
5. Turn dough out onto lightly floured board; divide into 3 portions.
6. Dust each portion with flour; roll one at a time to make a rectangle 12 x 9 inches.
7. With knife or pastry wheel make cuts 1 inch apart on diagonal almost to center-- leaving enough room to spread preserves.
8. Spread 1/3 cup preserves down the center; criss cross strips over filling to make a braid.
9. Repeat for the remaining 2 portions.
10. Place on greased cookie sheet and let rise until almost doubled.
11. Bake at 375u0b0F for 25-30 minutes until golden.
12. Sprinkle with powdered sugar.

warm milk, active yeast, sugar, egg yolks, whipping cream, flour, sugar, salt, firm butter, preserves, powdered sugar

Taken from www.food.com/recipe/blueberry-pastry-braid-85963 (may not work)