The stuffed brioche tree is an incredibly delicious recipe to prepare during the Christmas holidays.
I’ve made it several times due to my children’s frequent requests!!!
A really simple recipe to make, the important thing is to have a little patience for the rising process, like all leavened recipes!!!
Before baking the leavened dessert, I brushed the tree with egg yolk to make the green more accentuated, but you can skip this step if you prefer.
So, I recommend preparing this super delicious dessert by following the step-by-step photos.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx 226 Calories per ball
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 22 balls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to make the Stuffed Brioche Tree
- 1 1/4 cups Whole milk
- 1 packet Dry yeast
- 1 Egg
- 2.8 oz Butter
- 2.8 oz Sugar
- 1 packet Vanillin
- 1 tsp Rum
- 1 tsp Ground cinnamon
- 1 Orange peel (grated)
- 10.2 oz All-purpose flour
- 12 oz Manitoba flour
- 7 oz Nutella
- 1 Egg yolk (optional)
- Green food coloring
- Lemon juice
- Powdered sugar (approx 1/3 cup)
Preparation of the Stuffed Brioche Tree
Dissolve the yeast in lukewarm milk, then add the sugar, mix well, then add the softened butter and mix the mixture well.
Add the flours a little at a time while mixing and add the rum, vanilla, and grated orange peel, mix well until all the necessary flour is absorbed.
Form a soft non-sticky dough, let it rise in a warm place for two hours or until doubled in size.
Once risen, take the dough and work it on a lightly floured surface, forming 22 balls of approximately 1.76 oz each.
Flatten each ball and stuff it with a teaspoon of Nutella, then close and reform the ball.
Stuff all the balls and place them on a baking tray lined with parchment paper, forming a tree with a base of 6 balls, then 5, 4, 3, 2, ending with one ball and placing another (slightly oval) under the base to form the trunk.
Let it rise for about 30-40 minutes, then brush with beaten egg yolk (optional) and bake in a preheated oven at 350°F.
Bake for about 50 minutes, checking the doneness.
Once cooked, let it cool, then prepare the food coloring with half a squeezed lemon and powdered sugar in a glass until you get a glaze that is not too liquid.
Brush the entire tree except for the trunk and let it dry for at least an hour before consuming.
