• Dough bowl

  • Tea towel

  • Baking tray

  • Baking paper

  • Scissors

  • Sieve

  • Brush


  • 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).

Tips for extra finishing