240 ml water (lukewarm)
1 zakje Fine pearl sugar Bakers@Home
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
You can also decorate the Christmas tree buns with glittergel, writing tubes, flaked almonds or fondant icing.