Preparation
30 minutes
Resting time
1 hour 20 minutes
Cooking time
20 minutes
Portions
8
Preparation
400 g wheat and spelt flour
100 g wholemeal flour
3 tbsp whole cane sugar
2 tsp mixed spice
½ cube of yeast
300 ml water
100 g trail mix
½ tbsp salt
Roughly chop up the trail mix.
Put the flour, sugar, yeast and water in a mixing bowl and mix on the lowest setting for 8 minutes. Add the salt and mix for another 2 minutes. Add the nut mixture and knead the dough on the highest setting for 5 minutes. Using the «Proofing» function, allow the dough to poof in the cooking space until it has doubled in volume.
Professional baking proofing 32 °C for 1 Hrs
Divide the dough into eight pieces. Roll out each piece into a sausage shape roughly 12 cm long. Make 3 cuts at an angle on either side of each roll. Place the rolls on two lined baking trays, shape each one into a fir tree with a trunk.
Put the baking trays into the preheated cooking space at levels 1 and 3. Bake.
Put the pastry in
Professional baking bread 180 °C for 20 Mins
100 g icing sugar
1 tbsp water
2 tbsp pearl sugar (also called hail or nib sugar)
Mix the icing sugar and water in a small bowl. Using a pastry brush or the back of a spoon, spread the sugar glaze over the branches of the baked pine trees, then sprinkle them with pearl sugar.
Tips
Bread pine trees (without glazing) are suitable for freezing.
Pearl sugar can be substituted with silver or rainbow balls.
Additional information
Created by
V-ZUG Ltd.
Created on
11/12/2019