Blueberry Cream Cheese Pastry Braid

Bahan-bahan (2 porsi)

• 1/4 cup (60ml) warm water (between 100-110°F, 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 (between 68–72°F, 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 (spooned & leveled), plus more for generously flouring hands, surface, and dough
• 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