RAISIN BRIOCHE
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients except raisins and beaten egg in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.Select Dough/Manual cycle. Do not use delay cycles.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 lightly 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.1 roll: 205 calories (65 calories from fat) 7g fat (2g saturated) 55mg cholesterol 180mg sodium 33g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the nuts 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.ShapingCut 4 balls into 3 pieces each roll each piece into a small cone-shaped ball. Make indentation in center of each large ball with finger. Place 1 small ball in each indentation.Heat oven to 350°. 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.Note: If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book for how long the last cycle runs.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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