Blueberry Breakfast Braid - cooking recipe

Ingredients

5 - 5 1/2 cups all-purpose flour
1/2 cup sugar
2 (1/4 ounce) envelopes rapid-rise yeast
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk
1/2 cup orange juice
1/2 cup butter
2 large eggs
Blueberry Filling
1 cup fresh blueberries (or frozen)
1 cup sugar
1/4 cup water
3 tablespoons cornstarch (dissolved in 3 tbsp water)
1 egg yolk
1 tablespoon milk (mix with egg yolk for \"Egg Mixture\")

Preparation

In a large bowl, combine 2 cups flour, sugar, yeast, salt and cinnamon.
Heat milk, orange juice, and butter until very warm (in microwave) and stir into dry ingredients.
Beat 2 minutes at medium speed of mixer.
Add eggs and 1 cup flour; beat 2 minutes at high speed.
Stir in remaining flour to make a soft dough.
Knead on lightly floured surface 8 to 10 minutes.
Cover; let rest for 10 minutes.
Divide dough in half, then divide each half into 3 pieces.
Roll each to 20x6 inch rectangle.
Spread filling evenly on each rectangle.
Begin at long end and roll up like jelly roll.
Pinch seams to form ropes.
Braid; cover and let rise for 1 hour.
Brush with egg mixture and bake at 350 for 30 to 35 minutes.
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.