Brioche tree with cranberries and clementines for Christmas morning

Throughout the month of December, I saw here and there photos of different creations in the shape of a fir tree. Of course, it’s in season! But it was mostly the brioches that attracted me and the idea of ​​making one was already in my head.
So, when I saw paper molds in the shape of a fir tree randomly in my supermarket, of course I couldn’t resist and I started imagining my own beautiful brioches for Christmas breakfast. at that time, I was just thinking of doing the cinnamon rolls again.

And then, I told myself that it would be too stupid not to take the opportunity to test something new. And it’s a brioche filled with fresh cranberries and clementines that seemed to me the most tempting for Christmas morning.

This brioche is a real delight! The combination of cranberry and clementine is absolutely wonderful.
I fell completely mad about it.
You will have understood that this brioche is a real favourite. I think I will be making it again very, very often in the next few weeks, at least during cranberry season.

Brioche tree with cranberries and clementines
:

60g of sugar
120g milk
3 eggs

2 tbsp of baker’s yeast
500 gd
e flour (Golden Oatmeal)
90g butter
salt

I used my Thermomixbut you can adapt to your favorite device.


Put the sugar, milk, yeast and eggs in the bowl. Heat to 37°C.
Add the flour and a little salt.

Knead for 6 minutes.
After a minute, add the cold butter in pieces through the opening.


Leave to rest for 1 hour to 1 hour 30 minutes in the closed bowl.





Trim:

75g softened butter
50g brown sugar
3 clementines (Corsican)

175g cranberries fresh

Mix the very soft butter and the brown sugar.
Zest the clementines. To mix together.

Finely chop the cranberries in a blender (or with a knife). We must have small pieces.

Place the dough on a lightly floured work surface.
Roll it out into a long rectangle.

Spread the flavored butter on top, then distribute the cranberries.

Roll up to have a long sausage.
Cut into 10 pieces and place them in a large paper tree mold.

Cover and let rise for another 1.5 hours.

Preheat the oven to 180°C.
Bake for about 30 minutes.

Icing:

1 clementine
icing sugar

Mix the juice of a clementine with icing sugar until it has a fairly thick but still runny texture.

Pour this glaze over the warm brioche.

This brioche is best the same day, even if it is still very good the next day.

To finish: I found my molds in my Intermarché. If you don’t have one, you can make a tree directly on a baking sheet. In this case, it may be necessary to plan to cut a few more pieces in the sausage of dough. The cooking will have to be adapted.


Otherwise, this brioche can also be made in any large enough mold, of any shape. Again, it will be necessary to check the cooking with a wooden skewer.


Frosting really isn’t necessary. I find it sweetens more than it flavors.

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