BREAD MACHINE DRIED CHERRY BRIOCHE

Bread Machine Dried Cherry Brioche image

Savor these French buns, easily recognized as buns with topknots. They're made extra easy with the help of a bread machine!

Provided by Betty Crocker Kitchens

Time 3h51m

Yield 12

Number Of Ingredients 11

Ingredients

1/4 cup milk
3 tablespoons water
1/3 cup butter or margarine, softened
2 egg yolks
2 cups Gold Medal™ Better for Bread™ flour
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 teaspoons bread machine yeast
1 cup dried cherries
1 egg, beaten

Steps:

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.
Heat oven to 350°F. 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.

Nutrition Facts : Calories 205, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Roll, Sodium 140 mg