The Brioche Bread Trees with chocolate are soft, delicious, and easy to make desserts. The dough is that of the classic brioche bread, but I wanted to create these single-serving brioches for Christmas breakfast.
A fragrant brioche bread with a dark chocolate heart, which can also be replaced with jam, Nutella, or milk chocolate. Believe me, they are magnificent and everyone in the family loves them, let’s see together how to prepare them!
If you’re looking for your special dessert, check out my Christmas desserts

Difficulty: Easy
Cost: Very economical
Rest time: 3 Hours 15 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: English

331.47 Kcal

calories per serving

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Energy 331.47 (Kcal)
Carbohydrates 43.35 (g) of which sugars 13.26 (g)
Proteins 8.94 (g)
Fat 14.51 (g) of which saturated 8.56 (g)of which unsaturated 5.35 (g)
Fibers 3.07 (g)
Sodium 193.21 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp active dry yeast
1/2 tsp fine salt
1 egg
2/3 cup milk
3 tbsp butter
1 orange (grated zest)
3 oz dark chocolate (Chopped into flakes)
1 egg yolk
1 tbsp milk
as needed sugar crystals (for decoration)

Tools

1 Stand Mixer
1 Bowl
1 Knife c
1 Cutting Board
1 Spatula
Plastic Wrap p
Molds
1 Brush
1 Bowl

Steps for Brioche Bread Trees with Chocolate

In a stand mixer or a mixer with dough hooks, mix the flour, dry yeast, and sugar. Add the egg and the milk with the grated orange, start working all the ingredients with the dough hook.
When you have a well-bound dough, add the softened butter in small pieces. Incorporate it well into the dough and then add the pinch of salt. In the end, our dough should be well kneaded and soft.
Transfer it onto a worktop, fold it onto itself and create a ball, then place it in a bowl.
Cover it and let it rise in the turned-off oven with the light on for about two hours. In the meantime, chop the dark chocolate into flakes and set it aside for later. After the time has passed, take the dough and transfer it onto a worktop, work it by creating folds towards the inside, but only once.
Tear off small pieces of dough, approximately 1.2 oz each, weigh them because they should all be equal in the end. Flatten each individual piece of dough and place some chocolate flakes inside each one. Then shape the dough into balls, trying to obtain small smooth spheres. Place them inside the tree molds and let them rise again for 15/20 minutes, still in the turned-off oven with the light on.
If you like the “single-use” disposable molds for creating Christmas breakfast as I did, you can find them here.

Then brush our little trees with the egg yolk and milk mixture, finally sprinkle the surface with the sugar crystals and bake in a preheated static oven at 356°F for about 20 minutes.
Remember that the cooking time is indicative, you should always adjust it according to your oven, take them out of the oven and let them cool on a wire rack.
Enjoy and Merry Christmas!

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