Make the dough: In the bowl of a stand mixer, whisk together the yeast, warm water, and 1 teaspoon of the sugar. Let it rest 5 to 7 minutes until fluffy.
Add the milk, eggs, vanilla, flour, remaining sugar, and salt. Using a dough hook attachment, knead the dough on low speed for 4 to 5 minutes until well combined. Cover with a kitchen towel and let rest for 10 to 15 minutes.
Make hole in the middle of the dough and add the room temperature butter in the middle. Close the dough over it and continue to knead on medium speed for 10 minutes. Cover with a kitchen towel and let rest for 5 to 6 minutes.
Continue to knead for 7 to 10 minutes, the dough should look smooth and shiny at this point and no longer stick to the sides of the bowl. Test if the dough is ready by performing a windowpane test-- take a small piece and stretching it in front of a light source. If it is elastic enough to see the light through the dough without tearing, it’s ready! If not, continue to knead and rest periodically until it is ready.
Turn the dough out onto a lightly floured work surface. Gently shape into a ball and place in a large bowl with the open edge down. Cover the bowl with plastic wrap and let rest at room temperature for 30 to 45 minutes. Then transfer the bowl into the fridge and let it rest until doubled in size, 2 to 4 hours.
Meanwhile, prepare the blueberry puree. In a medium saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly. Use a potato masher to mash the blueberries. Reduce to medium-low heat and cook for 15 to 22 minutes, stirring occasionally, until thick and jammy. Remove from heat and cool to room temperature.
Set the dough on a lightly floured work surface. Split the dough into two equal pieces. Roll each into a 16 × 9-inch rectangle. Spread half the blueberry puree evenly over each dough with an offset spatula. Starting from a long side, tightly roll the dough into a rope. Gently stretch the rope and twist as in the IG Reel. Place braid carefully into an 9.5 × 5-inch loaf pan and repeat with second piece of dough. Cover lightly with plastic wrap and let rest at room temperature for 45 to 50 minutes.
Preheat the oven to 350°F. In a small bowl, whisk together egg and water. Brush the top of the loaf with the egg wash and sprinkle with sugar. Bake for 10 minutes and then tent the tops with a piece of aluminum foil. Continue to bake for 25 to 35 minutes, to an internal temperature of 195F.
Remove the bread from the oven and let cool for at least 30 minutes. Slice and serve with butter or your preferred topping.
Bon appetit!
Notes
• You can prepare the dough 1 day before and refrigerate overnight. After the dough is fully kneaded and in a large bowl, cover with plastic wrap and let rest at room temperature for 5 to 10 minutes before transferring to the fridge to rest overnight. After shaping, let rest for 1 to 1 1/2 hours before baking.
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