Christmas buns

Preparation

• Knead the brioche bread mix with the water into a supple and smooth dough, for 20 minutes by hand or 12 minutes with the mixer.

• Now add the coarse pearl sugar and knead it through the dough for about 1 minute.

• After kneading, let the dough rest for 20 minutes under a tea towel at room temperature.

• Divide the dough into pieces of 60 grams and make balls.

• Preheat the oven to 220 degrees.

• Let the dough balls rest for 10 minutes under a tea towel at room temperature, then shape them into an oval biscuit.

• Place the cone-shaped dough pieces on the baking tray (lined with parchment paper) about 8 cm apart.

• Let them rise for 40 minutes at room temperature under a tea towel.

• After rising, cut the dough pieces on the side with a sharp pair of scissors to create the model of a Christmas tree.

• Coat the Christmas trees with a beaten egg and sprinkle with the fine pearl sugar.

• Place the baking tray in the center of the preheated oven.

• Bake for 12 to 15 minutes at 220 degrees.

• After baking, let the rolls cool down well and sprinkle with icing sugar (or see below for other options).