Summer Berry Danish Braid by Completely Delicious

 Dough:

1 cup (250 ml) warm whole milk

1 pkg red star active dry yeast

3 cups (360 grams) flour

3 T granulated sugar

1 tsp salt

1/2 cup (113 grams) cold unsalted butter, cubed

3 large egg yolks

1 large egg + 1 tsp water, for egg wash

Filling:

8 ounces cream cheese, at room temperature

3/4 cups (150 grams) granulated sugar

1 large egg

Approximately 2 cups berries (raspberries, blueberries and blackberries)

Icing:

1 cups (227 grams) powdered sugar, sifted

2 -3 T milk or cream

Directions:

Dough

Combine the warm milk and yeast and stir slightly to combine. Let sit for 5-10 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.  Add the butter and cut it into the dry ingredients with a pastry blender until the butter is the size of small peas. Whisk together the yeast mixture and the egg yolks and add all at once to the flour mixture. Stir with a wooden spoon just until it forms a sticky dough. Do not knead. Cover with plastic wrap and chill for at least 2 hours.

Dump the chilled dough onto a floured surface and roll it into a larege rectangle about 16 inches wide. Fold the dough in thirds like you would a business letter, then roll it out again. repeat 2 more times. Fold the dough in thirds again and cover with plastic wrap. Chill for at least 30 minutes and up to 3 days.

Assembly:

Chut chilled dough in half and roll each out into an approximate 12 x 6-inch rectangle. Transfer to 2 sheet pans lined with parchment paper. Use a knife to score each rectangle into thirds lenghtwise. Cut the outer thirds into 1-inch strips.

With either a mixer or by hand, beat the cream cheese, sugar and egg until smooth. Spread into the center of each dough rectangle. Top with berries or desured fruit. To make a braid, take one top dough strip and fold it over the filling. Fold the dough strip from the other side over the top, overlapping the first one slightly.  Repeat all the way down. 

Cover with plastic wrap and let rise for about 30 minutes. Meanwhile prehead oven to 400 degress. Brush with egg wash and bake until crust is golden about, 30 minutes. Let cool to room temperature.

Icing:

Whisk together the powdered sugar and milk or cream until smooth. Drizzle over the cooled danish braid. Serve and enjoy.