Bread pine trees

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.