Blueberry Breakfast Braid

• all-purpose flour↗5 - 5 1⁄2 cups
• sugar↗1⁄2 cup
• envelopes rapid-rise yeast↗2 envelopes

  1/4 ounce

• salt↗1 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• milk↗1 cup
• orange juice↗1⁄2 cup
• butter↗1⁄2 cup
• large eggs↗2
• Blueberry Filling
• fresh blueberries (or frozen)↗1 cup
• sugar↗1 cup
• water↗1⁄4 cup
• cornstarch (dissolved in 3 tbsp water)↗3 tablespoons
• egg yolk↗1
• tablespoon milk (mix with egg yolk for "Egg Mixture")↗1

Step-by-step instructions

1. 1

   In a large bowl, combine 2 cups flour, sugar, yeast, salt and cinnamon.

2. 2

   Heat milk, orange juice, and butter until very warm (in microwave) and stir into dry ingredients.

3. 3

   Beat 2 minutes at medium speed of mixer.

4. 4

   Add eggs and 1 cup flour; beat 2 minutes at high speed.

5. 5

   Stir in remaining flour to make a soft dough.

6. 6

   Knead on lightly floured surface 8 to 10 minutes.

7. 7

   Cover; let rest for 10 minutes.

8. 8

   Divide dough in half, then divide each half into 3 pieces.

9. 9

   Roll each to 20x6 inch rectangle.

10. 10

    Spread filling evenly on each rectangle.

11. 11

    Begin at long end and roll up like jelly roll.

12. 12

    Pinch seams to form ropes.

13. 13

    Braid; cover and let rise for 1 hour.

14. 14

    Brush with egg mixture and bake at 350 for 30 to 35 minutes.

15. 15

    For blueberry filling: Combine first 3 ingredients in medium saucepan, bring to a boil over medium heat. Cook 20 minutes, stir, until very thick. Stir in cornstarch; cook 5 minutes, stir. Let cool.