Blackberry-Passion Fruit Cream Cheese Bread

In the bowl of a stand mixer using the paddle attachment, beat 1 cup (125 grams) of flour, granulated sugar, yeast, and salt at medium-low speed until well combined, stopping to scrape sides of bowl

1. In a medium saucepan, heat milk and butter over medium heat until an instant read thermometer reads 120° F - 130° F
2. Add milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl
3. Add 1 egg (50 grams) and vanilla; beat at medium-high speed for 2 minutes
4. With mixer on low speed, slowly add remaining 2 ¼ cups plus 2 Tbl (297 grams) flour, beating just until combined and stopping to scrape sides of bowl
5. Switch to the dough hook attachment. Beat on medium speed until a soft, somewhat sticky dough forms, 7-8 minutes, stopping to scrape dough hook and sides of bowl. Dough should pass the window pane test but may still stick slightly to the sides of the bowl
6. Spray a large bowl with coking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75° F) until doubled in size, 45 minutes – 1 hour
7. Line a 17 ½ x 12 ½ inch baking sheet with parchment paper. Preferably light colored
8. In a small bowl, stir together cream cheese, confectioners’ sugar, blackberries, lemon zest, egg white and cardamom until well blended
9. Lightly punch down dough; cover and let stand for 5 minutes. Turn out dough, divide into 4 portions (about 200 grams each); gently shape each into a ball. Cover each ball with plastic wrap. Let stand for 15 minutes
10. Unwrapping one dough ball at a time, roll and pat into an 11-inch circle; gently place on prepared pan. Spread 1/3 of blackberry mixture (about 3 ½ Tbl) onto dough circle, leaving a ½-inch border. Repeat procedure twice. Roll remaining dough portion into an 11-inch circle, place on top of previous layers
11. Preheat oven to 375°F
12. Place a 1½-inch cutter in the center of the dough; gently press down just to leave a mark. (If you don’t have a cutter that size use a lid from a spice jar)
13. Using a very sharp knife or a round pizza type wheel, make 16 evenly spaced cuts working from center mark to edge of dough. Grasping 1 cut piece with each had, gently twist portions outward and away from each other twice; pinch ends firmly together to adhere. Repeat with remaining cut portions. Cover and let rise in a warm, draft-free place (75°F) until nearly doubled in size, 30-45 minutes. If ends came apart pinch them together again
14. In a small bowl, whisk together 1 Tbl (15 grams) water and remaining 1 egg. Brush top of dough with egg wash; sprinkle with sparkling sugar
15. Bake until golden brown and an instant read thermometer inserted in the center registers at least 190° F, 16-22 minutes, lightly covering with foil to prevent excess browning, if necessary. Let cool completely on pan
16. Just before serving, spoon Lilikoi Cream Cheese Glaze into a small piping bag; cut a 1/4 -inch opening in tip. Pipe over bread as desired
17. In a small bowl, whisk together the last four ingredients until smooth. Use immediately