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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.
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2
Allow to rest for 10 minutes.
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3
Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl.
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4
Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
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5
(This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas.
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6
Turn mixture into a bowl and proceed.)
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7
Stir in yeast mixture until combined.
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8
Cover bowl with plastic wrap and refrigerate for 4 hours.
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9
Turn dough onto a lightly floured board.
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10
Divide the dough into three portions and shape them into balls.
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11
Toss blackberries with sugar.
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12
Preheat an oven to 375 degrees F (190 degrees C).
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13
Grease a baking sheet.
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14
Roll each ball out to a 9x12-inch rectangle.
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15
Spoon blackberries evenly onto the center third of each rectangle, width-wise.
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16
Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart.
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17
Create a braid by folding alternating strips from each side, overlapping the berries.
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18
Place the pastry braid onto the prepared baking sheet.
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19
Repeat with the remaining two portions.
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20
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.
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21
Bake in the preheated oven until golden brown, 25 to 30 minutes.
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22
Sprinkle with confectioners' sugar before serving.
