Blackberry Pastry Bread

Blackberry Pastry Bread

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Brandon Willard Gossman 2

"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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6 h 25 m servings 217 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.
  4. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  5. 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.
  6. Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners' sugar before serving.


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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...

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 bl...

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 ...

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