You don’t need an ice cream maker to make this delectable Oreo® ice cream because the recipe is so easy.
| Prep Time: | 1 hr |
| Cook Time: | 25 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs 25 mins |
| Servings: | 18 |
| Yield: | 3 braids |
Ingredients
- ½ cup warm milk (110 to 115 degrees F)
- 1 tablespoon white sugar
- 1 (.25 ounce) package active dry yeast
- 3 egg yolks
- 1 cup whipping cream
- 3 ½ cups all-purpose flour
- ¼ cup white sugar
- 1 teaspoon salt
- ½ cup butter, chilled
- 1 cup blackberries
- 2 tablespoons white sugar, or to taste
- 1 tablespoon confectioner’s sugar, for dusting
Instructions
- Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
- Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it’s the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
- Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Roll each ball out to a 9×12-inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners’ sugar before serving.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 175 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Nice Danish style pastry. I made apple strudel and it was great! Chilled in fridge overnight and used plenty of flour to roll out between wax paper. Brushed with egg white before baking. Time consuming but worth it.
Very nice bread, but I thought it needs more blackberries. I added sugar, cinnamon, and flour to the blackberries and I’m glad I did so bc they can be tart and the additions balanced out the blackberry flavor for me. The bread is really really sticky and I ended up making 2 braids instead of 3; I just didn’t feel there was enough filling although I’m sure there’d have been enough bread to do so. So, I’d double the filling next time, use a tad more flour (although moisture in bread is variable, so the stickiness could change depending on the moisture in the air) and maybe top the bread with cinnamon or sugar or both. All in all, nice presentation, fun to make, and a good, potentially great recipe. Thanks for the recipe!
Very good, although very rich. Similar to a danish or a turnover. Almost any filling could be used, strawberries, apple cinnamon filling, cream cheese. I glazed mine in egg white and sprinkled it with white sugar for a crust. Made a very nice, very filling breakfast.
This recipe was just ok. The bread wasn’t what I expected. It tasted just like my moms Thanksgiving roll recipe. The filling could have been more sweet. I definately think it can be improved upon.
If you want to impress friends and family with a wonderful brunch offering, this is it! Delish and beautiful