The Christmas Crown in brioche dough is a truly beautiful and original idea for the holiday season. Perfect for decorating the table, a cute centerpiece for Christmas Day, your kids will love it immediately. This sweet crown is not only decorative but also easy to make and a real delight. A delicious and sweet way to finish lunch with your loved ones. Let’s see together the ingredients to make it!
Here are some other Christmas ideas that might interest you
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
- Energy 242.31 (Kcal)
- Carbohydrates 32.75 (g) of which sugars 8.64 (g)
- Proteins 6.64 (g)
- Fat 9.77 (g) of which saturated 5.78 (g)of which unsaturated 3.33 (g)
- Fibers 1.33 (g)
- Sodium 47.87 (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 for Christmas Bear Crown
- 2 cups Manitoba flour
- 2 cups All-purpose flour
- 1/3 cup milk (room temperature)
- 1/3 cup sugar
- 3 eggs (room temperature)
- 1/2 cup butter (room temperature)
- 1 pinch Salt
- 1 tsp vanilla extract
- 1 orange zest (grated zest of 1 orange)
- 13 g fresh yeast
- 1.4 oz white chocolate
- as needed Chocolate chips
- 1 egg
- as needed milk
- as needed Hazelnut spread
Tools
- Stand mixer
- Whisk attachment
- Cake pan
- Parchment paper
- Plastic wrap
- 1 Sieve
- 1 Mold
Preparation of Christmas Crown
Start by sifting the flours into a stand mixer with a whisk attachment, crumble the fresh yeast and add the sugar. Turn on the mixer and let the dough work, then add the eggs one at a time, the milk, and the softened butter. Finally, add the vanilla, grated orange, and a pinch of salt.
The mixer should work at low speed for about ten minutes; in the end, you will have a smooth and elastic dough.
Once ready, transfer it into a glass container covered with plastic wrap and let it rise in the turned-off oven with the light on for about 2 hours.
After the rising time, take the dough and without working it, divide it into 6 equal parts.
From each piece of dough, take two small pieces, which will be used for the bear’s ears. In the end, you should have six large balls and 12 small balls.
Place the balls in the ring mold, one next to the other, but not too tight; I recommend using a non-stick springform mold.
Prepare the egg mixed with milk and brush the balls, place 2 small balls on each to make the ears, then brush again with the egg-milk mixture. Let the crown rise again covered with plastic wrap, for another thirty minutes.
Meanwhile, preheat the oven and bake at 356°F for 25/30 minutes, always adjust according to your oven. Unmold the Christmas Crown and after 10 minutes place it on a rack to cool.
For the decoration:
Melt the white chocolate and on a sheet of parchment paper create six circles about 3/4 inch wide. I used a small teaspoon, now place them in the fridge to harden.
Once ready, with a thin layer of hazelnut spread, attach the snout on each brioche ball, complete with chocolate chips to create the eyes and noses.
Now the Christmas Crown with bears is ready, if you like, you can decorate it with colored ribbons.
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Storage of the Christmas Crown
The Christmas Crown with bears is best kept covered, at room temperature to maintain its softness.
You might also be interested in GINGERBREAD FOR MANY CHRISTMAS CREATIONS 😉
