The Christmas Tree Danubio with Nutella is a very delicious, soft, fragrant pan brioche dessert, perfect to eat for breakfast or as a snack during the Christmas holidays. It’s a leavened dessert that you can fill with whatever you prefer, I put Nutella, but if you want you can add jam, custard, or pistachio cream. The dough is easy to make, by hand or with a stand mixer, then it is left to rise for a couple of hours, the dough balls are made and the tree is formed on the baking tray with parchment paper. Then it is brushed with milk and egg and baked. If you like Christmas recipes, you can also try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for making the Christmas Tree Danubio with Nutella
- 3 1/3 cups Manitoba flour
- 3/4 cup all-purpose flour
- 1 tbsp fresh yeast
- 1/2 cup sugar
- 1 tsp honey
- 1/2 cup milk
- 3/4 cup fresh liquid cream
- 1 egg
- 1/4 lb butter
- to taste Nutella®
Tools
- Baking tray
- Parchment paper
- Spoons
- Stand mixer
- Dough scraper
Steps to make the Christmas Tree Danubio with Nutella
To prepare the Christmas Tree Danubio with Nutella, first, heat the milk in the microwave until it’s warm, not hot. Then dissolve the fresh yeast in the warm milk, add the sugar, and mix well. Keep the butter at room temperature. In the bowl of the stand mixer, sift the flour, add the milk with the yeast and sugar, and start the mixer with the hook. Now add an egg, when the egg is incorporated, add the fresh liquid cream, the teaspoon of honey, and finally add the butter in pieces. Be sure to incorporate one ingredient at a time.
When the dough is ready, place it on a work surface, knead it a little on a floured surface, and then place it in a bowl with a little flour at the bottom. Let it rise in the turned-off oven with the light on for a couple of hours, or until doubled. When it has doubled, make many small balls, they should weigh about 40/45 grams each.
Take a ball, flatten it with your hands, place a teaspoon of Nutella in the center, close the ball well by bringing the edges to the center, then roll the ball on the surface. Place each ball on a baking tray lined with parchment paper with the closed side facing down.
Now start creating your Christmas tree from the top, place one ball, then below place two, and below again place three, and so on. When you’re done, let it rise again for another hour, always in the turned-off oven with the light on. I had some leftover dough balls because there wasn’t enough space on the tray, so I prepared another tray with the remaining ones. After the second rise, put the milk and egg yolk in a bowl, beat, and brush the balls. In the meantime, preheat the static oven to 356°F. When it is hot, bake in the preheated static oven for about 20 minutes.
Remove from the oven, let cool, and then serve! Beautiful, delicious, and scenic!
Storage and Tips
You can store the Danubio with Nutella at room temperature in an airtight container for a couple of days, up to 3 or 4 days.
Dust it with powdered sugar if you like.
You can fill it with hazelnut cream, pistachio cream, or jam.
