This recipe is a blue ribbon winner from the Bangor State Fair and is sure to be a winner in your home, too!2 1/2 cups all-purpose flour
1/4 cup sugar
1 package Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1 1/2 t. finely shredded orange peel
1/4 t. ground cinnamon
1/2 cup milk
1/4 cup orange juice
1/4 cup butter
1 large egg
Blueberry Filling:
1/1 cup fresh blueberries
1/2 cup sugar
2 T. water
1 1/2 tablespoons cornstarch
Egg wash:
1 egg yolk plus 1 tablespoon milk
Blueberry Filling:
Combine fresh blueberries, sugar, and water in medium saucepan; bring to a boil over medium heat. Cook 15 minutes, stirring occasionally, until slightly thick. Stir in cornstarch dissolved in 1 1/2 T. water; cook 5 minutes, stirring constantly. Let cool.
In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, orange peel and cinnamon. Heat milk, orange juice, and butter until very warm (120 to 130 F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal portions. Roll each to 20 x 6-inch rectangle. Spread blueberry filling evenly. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams to seal to form ropes. Braid ropes; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush with egg mixture.
Bake at 350 F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack.
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