In the bowl of a mixer, combine one and 1/2 cups flour, sugar, salt and yeast.

In a medium saucepan, heat milk, water, butter and vanilla over medium heat until butter is melted.

Add milk mixture to flour mixture and beat on medium speed until combined. Beat in the egg. Gradually add remaining one and 1/2 cups flour. Knead at medium speed for about five minutes. Dough will be slightly sticky.

Dust with flour and shape into a ball. Lightly oil a large bowl. Place dough into bowl, turning to grease the top.

Cover and let rise until doubled in size, about 45 minutes to one hour.

Combine cream cheese, white chocolate spread and confectioners’ sugar and mix until smooth.

On a lightly-floured Silpat, roll dough to a 12×18” rectangle.

Spread filling down the center, leaving 1/3 of the dough empty at both sides and one and 1/2” at the top and bottom. Top with one cup whole fruit blueberry filling.

Using a dough cutter or knife, cut one inch wide strips on both sides of dough where there is no filling. At the top and bottom, fold empty one and 1/2 inch of dough over the filling.

Starting on the right, stretch and twist top strip and fold over filling to the left side. Pinch to seal. Stretch and twist first dough strip on the left and fold over to the right. Alternating sides, continue stretching, twisting and folding until you reach the end. Tuck in the last strips to seal.

Preheat oven to 350 degrees Fahrenheit.

Cover and let rise for 30 minutes until puffed.

Place Silpat on a sheet pan. Brush top and sides of braid with egg wash. Bake until golden, 20 to 25 minutes. Remove from oven and cool. For step-by-step photos, see this recipe on our website.