Blackberry Pastry Bread - warm milk

Method

• 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 9x12-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.