Step 1

To help guarantee success, I recommend reading through the recipe before beginning. I also detail this recipe in the separate pastry dough post. Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.

Step 2

Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.

Step 3

Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.

Step 4

Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.

Step 5

Wrap the dough/cover up tightly and refrigerate for at least 4 hours and up to 48 hours.

Step 6

Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough sat for more than 4 hours, it may have slightly puffed up and that’s ok. (It will deflate as you shape it, which is also ok.) Very generously flour a work surface. The dough is very sticky, so make sure you have more flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square. Using a rolling pin, roll out into a 15×8 inch rectangle. When needed, flour the work surface and dough as you are rolling. Fold the dough into thirds as if it were a business letter. (See photos and video tutorial.) Turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.

Step 7

Wrap up/seal tightly and refrigerate for at least 1 hour and up to 24 hours. You can also freeze the dough at this point. See freezing instructions.

Step 8

Line two large baking sheets with parchment paper or silicone baking mats. Rimmed baking sheets are best because butter may leak from the dough as it bakes. If you don’t have rimmed baking sheets, when it’s time to preheat the oven, place another baking sheet on the oven rack below to catch any butter that may drip.

Step 9

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and egg yolk together on medium speed until smooth. Add the sugar, lemon juice, and vanilla, then beat until smooth. Cover and refrigerate until ready to use.

Step 10

Take the dough out of the refrigerator and cut it in half. Wrap 1 half up and keep refrigerated as you work with the first half. (You can freeze half of the dough at this point, use the freezing instructions below.)

Step 11

On a floured work surface, roll dough out into a 12×8 inch rectangle. You can roll out the dough on a lightly floured piece of parchment paper or lightly floured silicone baking mat instead because you will transfer the shaped dough to a lined baking sheet next.

Step 12

Using a sharp knife, cut off two corners of the dough (on one 8-inch side) and then two small triangles 3 inches apart from each other on the other end (the other 8-inch side). See visual below.

Step 13

Spread 1/2 of the cream cheese filling down the length of the center of the strip, which should be about 3 inches wide. Dot with half of the blueberries (1/3 cup). Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling. The braids may seem very narrow, but they puff up and out as they bake.

Step 14

Whisk the egg wash ingredients together. Brush all over the dough. If you want a little crunch from almonds, sprinkle them evenly on top of the braids after brushing the dough with egg wash.

Step 15

I strongly recommend refrigerating the shaped braids before baking for at least 15 minutes and up to 1 hour before baking. The braids tend to leak more butter and/or lose more shape if they haven’t chilled.

Step 16

Preheat oven to 400°F (204°C).

Step 17

Bake each braid for 18-22 minutes or until golden brown. Some butter may leak from the dough, that’s completely normal and expected. Feel free to remove the baking sheets from the oven halfway through baking and brush the dough with any of the leaking butter, then place back in the oven to finish baking. (That’s what I do!)

Step 18

Remove baked braids from the oven and cool for at least 5 minutes before icing, cutting, and serving.

Step 19

Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle over warm pastries and serve.

Step 20

Cover leftover iced or un-iced pastries and store at room temperature for 1 day or in the refrigerator for up to 5 days. Or you can freeze them for up to 3 months. Thaw before serving. Before enjoying, feel free to reheat leftover iced or un-iced pastries in the microwave for a few seconds until warmed.