Blueberry Pastry Braid

Directions

1. 1
   Combine milk, yeast and 1 tbsp sugar, mix in egg yolks and cream, set aside for 10 minutes.
2. 2
   Blend flour, 1/4 cup sugar and salt in mixing bowl.
3. 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. 4
   Cover with plastic wrap; refrigerate 4 hours or overnight.
5. 5
   Turn dough out onto lightly floured board; divide into 3 portions.
6. 6
   Dust each portion with flour; roll one at a time to make a rectangle 12 x 9 inches.
7. 7
   With knife or pastry wheel make cuts 1 inch apart on diagonal almost to center-- leaving enough room to spread preserves.
8. 8
   Spread 1/3 cup preserves down the center; criss cross strips over filling to make a braid.
9. 9
   Repeat for the remaining 2 portions.
10. 10
    Place on greased cookie sheet and let rise until almost doubled.
11. 11
    Bake at 375°F for 25-30 minutes until golden.
12. 12
    Sprinkle with powdered sugar.