Almond Breakfast Braid with Blueberries

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Almond Breakfast Braid with Blueberries Picture


Ingredients for ca. 20 slices

For the yeast dough:
125 g butter
500 g flour
1 cube fresh yeast
150 ml milk
150 g sugar
1 egg (M)
1 package vanilla sugar
75 g ground almonds

For the blueberries:

200 g wild blueberries from Canada
50 g ground almonds
60 g brown sugar

In addition:

1 tbsp. sweetened condensed milk
1 tbsp. milk
30 g chopped almonds


  1. Melt butter. Give flour into a bowl. Make a dint in the middle and crumble the yeast in there. Heat milk until lukewarm. Pour milk over the yeast and add one table spoon of sugar. Mix all with a little flour to a pre-dough. Cover and let go at a warm place for approximately 15 minutes.
  2.  Add remaining sugar, egg, vanilla sugar, butter and almonds to yeast dough and stir with a dough hook until smooth. Let go an additional 45 minutes.
  3. Mix blueberries with almonds and sugar.
  4. Roll yeast dough on a floured surface to a rectangle of ca. 60 x 40 cm. Cut across once. Place the blueberries along the long side approximately every 3 cm. Then roll up the dough from the long side. Firmly press the ends together. Loop both dough rolls around each other to a braid. Firmly press ends together one more time.
  5. Put braid on a baking paper on a baking tray and let go an additional 10-15 minutes. Mix condensed milk with milk. Brush milk on dough and spread almonds above. Bake in preheated oven at 180 degrees (Gas: level 2-3, air-jet oven: 160 degrees) for approximately 25-30 minutes.
Preparation Time:
ca. 60 minutes + time to let dough go


Nutrition Facts per Slice:

Energy: 226 kcal / 944 kJ

Protein: 4.9 g

Fat: 10.4 g

Carbohydrates: 28 g

Wild Blue is Good for You!