This Apricot Cherry Breakfast Bread is a sweet, light, tender bread studded with dried apricots and tart cherries. Serve it for breakfast slathered with your favorite jam.
In the bowl of a stand mixer, combine 2 1/2 cups flour, yeast, sugar, and salt. Add warm water and oil to flour mixture. Add eggs; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Add dried fruit. Knead for 5 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size.
Punch down dough. Turn dough onto lightly floured surface. Pat into a 12x6-inch rectangle. Cut into two 3x12-inch piece. Shape each piece into a rope. Twist the ropes together. Place on a greased cookie sheet. Cover; let rise until indentation remains after touching.
Preheat oven to 400°F
Make egg wash: beat together egg and water. Brush the top of the loaf with egg wash and sprinkle with pearl sugar.
Bake for 15 to 20 minutes. Cool completely before serving.