Recipe by Brandon Willard Gossman
"This is a wonderful sweet bread that wraps up sweetened blackberries. I have made this recipe for my family for over 15 years. Sprinkle with powdered sugar."
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warm milk (110 to 115 degrees F)
1 (.25 ounce) package
active dry yeast
3 1/2 cups
white sugar, or to taste
confectioner's sugar, for dusting
This recipe was just ok. The bread wasn't what I expected. It tasted just like my moms Thanksgiving roll recipe. The filling could have been more sweet. I definately think it can be improved upon.
If you want to impress friends and family with a wonderful brunch offering, this is it! Delish and beautiful
Very nice bread, but I thought it needs more blackberries. I added sugar, cinnamon, and flour to the blackberries and I'm glad I did so bc they can be tart and the additions balanced out the blackberry flavor for me. The bread is really really sticky and I ended up making 2 braids instead of 3; I just didn't feel there was enough filling although I'm sure there'd have been enough bread to do so. So, I'd double the filling next time, use a tad more flour (although moisture in bread is variable, so the stickiness could change depending on the moisture in the air) and maybe top the bread with cinnamon or sugar or both. All in all, nice presentation, fun to make, and a good, potentially great recipe. Thanks for the recipe!
Very good, although very rich. Similar to a danish or a turnover. Almost any filling could be used, strawberries, apple cinnamon filling, cream cheese. I glazed mine in egg white and sprinkled it with white sugar for a crust. Made a very nice, very filling breakfast.
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry Pastry Bread
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 101
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