Blueberry Babka Braid

In a small bowl, combine the milk, 1 tablespoon of sugar, and yeast. Let stand until foamy (about 5 minutes).

In a separate bowl, add the remaining sugar, butter, and eggs to the milk mixture. Stir until just combined (it will not be completely smooth).

In the bowl of a stand mixer, measure out the flour, cardamom, and salt. Pour in the wet ingredients and attach the dough hook. Mix until the dough forms a shaggy mass. Cover the mixer with a clean dish towel and let the dough rest (10 minutes).

Uncover the dough and knead on medium speed until smooth (about 5 minutes). Continue kneading on low speed until the dough is soft, elastic, and shiny (about 5 minutes more). Transfer to an oiled bowl, cover with plastic wrap, and place in a warm spot to rise until doubled in size (1 to 1.5 hours).

While the dough rises, prepare the blueberry filling. In a medium saucepan, combine the blueberries, sugar, and orange juice. Bring to a low boil. Use a potato masher to crush the blueberries. Simmer until the mixture has thickened enough to spread (15 to 20 minutes). Remove from heat and stir in the almond and vanilla extracts. Chill until completely cool.

Once the dough has doubled, turn it out onto a lightly floured surface. Punch it down and divide into 2 equal pieces. Roll each piece into a 9x18-inch rectangle, squaring off the edges with a bench scraper to ensure evenness. Spread half of the blueberry filling over each rectangle, leaving a 1-inch border.

Roll up each rectangle tightly, starting from the long edge closest to you. Pinch the seams to seal, creating two filled logs.

Place the logs side by side on a lined baking sheet, cover with plastic wrap, and chill (1 hour).

After chilling, use a sharp knife or bench scraper to slice each log in half lengthwise, creating four filled strips of dough on the baking sheet.

Arrange two strips across each other to form a plus sign. Arrange the remaining two strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat three more times, moving clockwise. Fold the remaining strips over to the left, moving counterclockwise. Continue folding until only short ends remain. Join the ends and tuck them carefully under the braid.

Cover the braid and place in a warm place to rise (45 minutes).

Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise.

In a small bowl, whisk the egg with a pinch of salt. Brush the egg wash over the braid. Sprinkle with pearl sugar.

Bake in the preheated oven until golden brown (about 35 minutes). Let cool completely before slicing and serving.