Bread pine trees

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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.

2 baking trays

Quantity Ingredient
2 tsp mixed spice
100 g trail mix
3 tbsp whole cane sugar
100 g icing sugar
1 tbsp water
400 g wheat and spelt flour
100 g wholemeal flour
½ cube of yeast
300 ml water
½ tbsp salt
2 tbsp pearl sugar (also called hail or nib sugar)

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