Blackberry Pastry Bread

In a large bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Gently stir in the egg yolks and whipping cream. Allow the mixture to rest and become frothy, about 10 minutes.

In a separate mixing bowl, whisk together the flour, 1/4 cup of sugar, and salt. Cut in the chilled, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Alternatively, pulse the ingredients in a food processor until the butter is the size of small peas, then transfer to a bowl. (10 minutes)

Stir the yeast mixture into the flour mixture until just combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. (4 hours minimum)

Gently turn the dough onto a lightly floured surface. Divide the dough into three equal portions and shape each into a smooth ball. Toss the blackberries with 2 tablespoons of sugar (or more, to taste). (15 minutes)

Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. (5 minutes)

Roll each ball of dough out to a 9x12-inch rectangle. Evenly spoon the sweetened blackberries onto the center third of each rectangle, lengthwise. Using a sharp knife or pizza cutter, make about 9 diagonal cuts along each side of the filling, approximately 1 inch apart. (10 minutes)

Create a braid by folding alternating strips of dough from each side over the blackberries, overlapping them in the center. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. (10 minutes)

Cover the braids with a light cloth and let them rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. (1 hour)

Bake in the preheated oven until the pastry is golden brown, approximately 25 to 30 minutes. Let cool slightly on the baking sheet before transferring to a wire rack. (25-30 minutes)

Dust generously with confectioner's sugar before serving. Enjoy warm or at room temperature.