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.
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ROSSY BEE
[email protected]This is the best brioche recipe I've ever tried. Thank you for sharing it!
RUBY NAJ
[email protected]I'm new to baking but this recipe was easy to follow and the results were amazing. I'll definitely be making this again.
ogabs Mike
[email protected]This brioche is perfect for a special occasion breakfast or brunch.
Autumn Price
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Tree Boi
[email protected]I'm not a big fan of raisins, but I really enjoyed this brioche. The sweetness of the raisins was balanced out by the tanginess of the dough.
Corey Freeman
[email protected]This is my new favorite brioche recipe. It's so easy to make and it always turns out perfectly.
Faustina Nuertey
[email protected]I made this recipe for a brunch party and it was a huge success. Everyone loved it!
CaseyPlayz
[email protected]This recipe is easy to follow and the results are delicious. The brioche is light and airy, and the raisins add a nice touch of sweetness.
INGABIRE KEZA Cynthia
[email protected]I've made this recipe several times now and it always turns out perfectly. It's a great way to use up leftover raisins and it's always a crowd-pleaser.
Kancon Mala
[email protected]This recipe was a hit with my family! The brioche turned out so fluffy and flavorful, and the raisins added a nice sweetness. I will definitely be making this again.