1 envelope active dry yeast
1 1/2 cups fresh berries (sliced strawberries, blueberries, raspberries )
2 1/4 cups flour
3/4 cup warm milk
1 tablespoon sugar
Dash of salt
1 tablespoon vanilla extract
1 egg yolk
1/8 cup melted butter
1/4 cup softened butter
5 tablespoons sugar
3 teaspoons cinnamon
dash of nutmeg
Place the yeast packet, the sugar, and the warm milk (not hot) in a bowl and stir. Let it sit for about 10 minutes, until it foams and bubbles up.
Add the egg yolk, vanilla extract, flour, salt, and the melted butter. Mix together and knead the dough until it’s all incorporated, for about 5 minutes. Shape into a ball.
Placed the dough into a buttered bowl, and covered it with a damp cloth for an hour in a warm spot. That will allow it to rise faster. It should double after an hour.
While the dough rises, whisk together the softened butter with sugar, cinnamon, and nutmeg for the cinnamon-sugar filling and set aside.
Preheat your oven to 350 degrees. Dust your work surface with flour, and roll the dough out to a thickness of 1/4 thickness.
Add the cinnamon and sugar mixture. Spreading evenly, leaving a clean 1/2-inch border around the edges.
Sprinkle some of the fresh berries over the cinnamon filling.
Start by rolling the longest side of the dough. Roll up the dough, and using a knife, cut the log in half length-wise leaving one edge uncut for about 1/2 inch. Twist the two halves together like a braid, keeping the open layers exposed. Continue this until you reach the bottom of the braided dough. Pinch the ends together.
Form into a ring shape and carefully transfer to a parchment lined baking pan.
Top the braided bread with a few berries and sprinkle some cinnamon-sugar mixture.
Bake for 20-25 minutes until golden brown and Enjoy!!