How to Make Blueberry Cream Cheese Pastry Braid - My Homemade Recipe

Ingredients

• 1/4 cup (60ml) warm water (38-43°C)
• 2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)
• 1/2 cup (120ml) whole milk, at room temperature (20-22°C)
• 1 large egg, at room temperature
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 14 Tablespoons (196g) unsalted butter, cold
• 2 and 1/2 cups (315g) all-purpose flour, plus extra for dusting
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1 large egg yolk
• 1/3 cup (67g) granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 2/3 cup (93g) fresh or frozen blueberries (do not thaw)
• Optional: 1/3 cup (40g) sliced almonds
• 1 large egg
• 2 Tablespoons (30ml) whole milk
• 1/2 cup (60g) confectioners’ sugar
• 1 Tablespoon (15ml) heavy cream or milk
• 1/2 teaspoon pure vanilla extract