Bread Machine Dried Cherry Brioche
This recipe serves 12. Watching your figure? This gluten free and vegetarian recipe has 138 calories, 3g of protein, and 7g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have sugar, water, cherries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours and 51 minutes.
Instructions
Measure carefully, placing all ingredients except cherries and beaten egg in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use Delay cycle.
Add cherries at the beep signal or 5 to 10 minutes before the last kneading cycle ends.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease 12 large muffin cups, 3x1 1/2 inches. Divide dough into 16 equal pieces. Shape each piece into a ball, using floured hands.
Cut 4 balls into 3 pieces each; roll into small balls.
Place 12 large balls in muffin cups. Make indentation in center of each large ball with thumb.
Place 1 small ball in each indentation. Cover and refrigerate 2 hours.
Remove rolls from refrigerator.
Let rise covered in warm place 40 to 45 minutes or until almost double.
Brush beaten egg over rolls.
Bake 22 to 26 minutes or until golden brown. Immediately remove from pan.
Serve warm, or cool on wire rack.