Rachel Lercari                       800-204-5478                     Rachel@rachels-place.com

Preparation time:   30 min Baking time:   20 to 25 min Oven temp:   400 degrees F Rising time:   1 1/4 hrs

For 1 13 1/2-by-9 1/2-inch cake you will need: 1 pkg. active dry yeast 1 cup milk, 105 degrees F to 115 degrees F 2 Tbsp. sugar 1/2 tsp. salt 2 egg yolks 2 1/2 to 3 cups all-purpose flour 1/3 cup soft butter or margarine 1 egg, beaten, for glaze 1 lb. (3 cups) fresh , whole blueberries or unthawed, frozen berries 1/2 cup sugar

 

1. In mixing bowl, add the yeast to the lukewarm milk. Stir in sugar and salt, set aside for about 5 min. 2. Stir in egg yolks and half the flour; beat well. Stir in the soft butter. Gradually add remaining flour except for the last half cup. Mix until a stiff dough forms. 3. Sprinkle part of remaining flour onto board. Turn dough out, knead for 10 min until smooth and satiny. Place into clean bowl. Cover, let rise until doubled in warm place(85 degrees F) about 1 hr. 4. Roll out 3/4 of the dough to fit a jelly-roll pan, making a ridge around the edge. Brush with egg. Pour in the blueberries evenly; sprinkle with sugar. 5. Roll out remaining dough into strips about the thickness of a pencil. Criss-cross strips over the blueberry filling, (see photo). 6. Brush dough with beaten egg. 7. Let rise again for 15 to 20 min. 8. Bake at 400 degrees F for 20 min or until pastry is golden, but not overly browned. Serve hot, cut into squares.

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