Bread Machine Dried Cherry Brioche

 

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

• 1 Measure carefully, placing all ingredients except cherries and beaten egg in bread machine pan in the order recommended by the manufacturer.
• 2 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.
• 3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• 4 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.
• 5 Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double.
• 6 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.