Discover Grange Cuisines favourite cooking recipes

Christmas tree brioche

Melt the butter in the warm milk with the sugar and vanilla sugar. Put aside to cool then add the yeast and the eggs.
Add the flour and work until the dough stretches.

Let it rest for 2 hours at room temperature.

Once the dough has risen, flatten the dough with your rolling pin and cut into 4 equal rectangular shapes (25 cm x 35 cm). Place the 4 shapes on top of each other with the almond and hazelnut powder and sugar between each layer. With a knife or scissors, cut the shape of a Christmas tree and cut parallel “branches” before twisting them.

Brush the dough with the milk and bake for 35 minutes in an oven at 180 degrees centigrade. Let it cool down before tasting.

For the dough :

  • 600 grams of flour
  • 20 grams of yeast
  • 120 grams of caster sugar
  • 1 sachet of vanilla sugar
  • 2 eggs
  • 125 ml of milk
  • 100 grams of butter

Garnish :

  • 2 tablespoons almond powder
  • 2 tablespoons hazelnut powder
  • 2 tablespoons brown suger

Glazing :

  • 2 tablespoons of milk