Blueberry Pastry Braid - cooking recipe

Ingredients

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)

Preparation

Combine milk, yeast and 1 tbsp sugar, mix in egg yolks and cream, set aside for 10 minutes.
Blend flour, 1/4 cup sugar and salt in mixing bowl.
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.
Cover with plastic wrap; refrigerate 4 hours or overnight.
Turn dough out onto lightly floured board; divide into 3 portions.
Dust each portion with flour; roll one at a time to make a rectangle 12 x 9 inches.
With knife or pastry wheel make cuts 1 inch apart on diagonal almost to center-- leaving enough room to spread preserves.
Spread 1/3 cup preserves down the center; criss cross strips over filling to make a braid.
Repeat for the remaining 2 portions.
Place on greased cookie sheet and let rise until almost doubled.
Bake at 375\u00b0F for 25-30 minutes until golden.
Sprinkle with powdered sugar.