Description
A flaky, plant-based pastry braid filled with homemade blueberry compote and topped with a bright lemon icing. This impressive breakfast features buttery, rough-puff style pastry layers.
Ingredients
- 1/4 cup warm water
- 1 tablespoon granulated sugar (for yeast)
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (for dough)
- 1/2 teaspoon sea salt
- 3/4 cup cold unsalted plant-based butter sticks
- 1/2 cup unsweetened almond milk
- 1/4 cup plant-based sour cream
- 2 cups frozen blueberries
- 1/3 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice (for filling)
- 1 tablespoon melted plant-based butter
- 1 tablespoon unsweetened almond milk (for wash)
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice (for glaze)
- 1 tablespoon unsweetened almond milk (for glaze)
Instructions
- Stir the warm water, one tablespoon of sugar, and yeast together in a small bowl. Let sit for 5 minutes until foamy.
- Pulse the flour, remaining sugar, and salt in a food processor. Add the sliced cold butter and pulse briefly until the butter is the size of peas.
- Transfer the flour mixture to a large bowl. Gently stir in the yeast mixture, 1/2 cup almond milk, and sour cream until a shaggy dough forms.
- Turn the dough onto a floured surface. Roll it into a 15-inch rectangle and fold it into thirds like a letter.
- Rotate the dough 90 degrees, roll, and fold it two more times. Wrap it tightly in plastic and refrigerate for at least 4 hours.
- Combine the blueberries, 1/3 cup sugar, cornstarch, and 1 tablespoon lemon juice in a saucepan over medium heat. Cook until thickened, then cool completely.
- Cut the chilled dough in half. Roll one piece into a 12 by 8 inch rectangle. Spread half the cooled filling down the center third.
- Cut diagonal strips along both sides of the filling. Fold them over the berries in a crisscross pattern to create a braid.
- Repeat with the second dough half. Brush both braids with a mixture of melted butter and milk. Bake at 400°F for 20 minutes until deep golden brown.
- Whisk the powdered sugar, lemon juice, and remaining milk until smooth. Drizzle over the warm pastries.
Notes
- Allow the fruit filling to cool slightly before eating to prevent burns.
- Prep Time: 4 hours 30 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American