• How to make the pastry dough
• Pour warm water into a large bowl and sprinkle yeast in top. Stir gently and allow to sit for about 3 minutes until a foamy thick layer appears to ensure your yeast is alive.
• Mix together the milk, sugar, egg and salt and set aside.
• Place flour into a large bowl and cut in butter until mixture is crumbly. Add the flour mixture to the egg mixture and VERY gently fold these together. Fold the two mixtures just until the dry ingredients are just moistened enough to form a large dough ball.
• Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
• Take the dough out and start the rolling and folding. The dough will be very sticky so make sure your surface is floured liberally.
• Gently flatten the dough with the palm of your hands into a small square, this will help it stay in a more rectangular shape, rather than round.
• Roll out the dough with your rolling pin into a 15in long rectangle. Make sure your dough is not sticking to the counter and add some more flour if needed.
• Fold down twice, like a business latter and then roll out into large rectangle. Do this process one more time.
• Fold dough into a square and wrap tightly in plastic wrap. Set in refrigerator for 15-30 minutes minimum and maximum, up to one day.
• Take dough out of the refrigerator and cut it in half. If you are only making one braid, wrap up the second half and put it in the freezer to use another day.
• Roll out your dough onto a parchment lined baking sheet to make about a 12x6in rectangle. It will be very difficult to transfer the soft filled braid from the counter to baking sheet.
• Cut off two corners of the dough on top and then two small triangles at the other end.
• Make your cherry preserves:
• While dough is chilling, prepare fillings. In a small saucepan, heat frozen cherries and sugar on low-medium heat. Let the. cook down a bit and start to soften and juices start flowing out, about 5 minutes.
• Mix together the cornstarch and water and add to cherry mixture. Raise the temperature a bit to a GENTLE boil. Be careful not to scorch the bottom, stir frequently for about 2-3 minutes.
• Once cherries are thickened, remove from heat and cool completely.
• For the Cream Cheese Filling
• Cream together the cream cheese, sour cream and butter until smooth.
• Add in the granulated sugar, vanilla and powdered sugar. Mix everything until completely smooth.
• Spread a layer of the cream cheese filling down the middle of prepared dough.
• Add ½ of the cooled blackberry preserves for each one.
• Start cutting slanted strips along each side of the filling. A pizza cutter works best for this or a very sharp knife. Start overlapping the strips, going from side to side - "braiding". When you get to the bottom, leave the last two strips and fold the end up to seal the filling in, overlap the last two strips on top.
• Beat your egg wash ingredients together and brush over top of the entire braid.

Time to bake

• Preheat oven to 375°F and bake for 15-20 minutes or until golden.
• Once braid is out of oven, allow to cool for at least 10 minutes. In the meantime, make your glaze.

Vanilla Glaze

• Whisk powdered sugar, vanilla and cream into a small bowl until smooth. Drizzle on top before serving.
• 2. Pour into a decorating bottle for drizzling.
• 3. Once braid is completely cool, drizzle with glaze and enjoy!