With its braided style and fruit-swirled center, it’s as attractive as it is tasty

Blueberry Filling

• 1 cup fresh OR frozen blueberries
• 1 cup sugar
• ¼ cup water
• 3 Tablespoons corn starch
• 3 Tablespoons water

Dough

• 5 to 5⅓ cups all-purpose flour
• ½ cup sugar
• 2 envelopes FLEISCHMANN’S RapidRise Yeast
• 1 teaspoon salt
• 1 Tablespoon finely shredded orange peel
• ½ teaspoon ground cnnamon
• 1 cup milk
• ½ cup orange juice
• ½ cup butter OR margarine
• 2 large eggs

Egg Wash

• 1 egg yolk
• 1 Tablespoon milk

1. Blueberry Filling: Combine blueberries, sugar, and water in medium saucepan; bring to a boil over medium heat. Cook 20 minutes, stirring occasionally, until very thick. Dissolve corn starch in water in a small bowl; Stir corn starch mixture into the berries. Cook 5 minutes, stirring constantly. Set aside to cool.
2. Combine 2 cups flour, sugar, undissolved yeast, salt, orange peel and cinnamon in a large bowl. Heat milk, orange juice, and butter until very warm (120° to 130°F). Stir into flour mixture. 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.
3. Divide dough in half; divide each half into 3 equal portions. Roll each to a 20-inch-by-6-inch rectangle. Spread Blueberry Filling evenly on each of the 6 rectangles.
4. 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. To prepare Egg Wash, beat egg yolk with milk, using a fork. Brush braide with egg wash.
5. Bake at 350°F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack.

Makes 2 Braids