Biscoff Brioche Christmas Tree
By Ocado
Published on 05 December 2023
Whether you’re baking for family, friends or a bake sale this festive season our Biscoff Brioche Christmas Tree recipe will have everyone coming back for more. Buttery brioche buns are filled with caramel and cinnamon-rich Biscoff spread, then drizzled with a simple lemon icing and crumbled biscuit for added crunch. Set on the table to tear ‘n’ share. For an extra festive flourish sprinkle the iced buns with Dr Oetker Reindeer Cheer sprinkles. Looking for more baking recipes? Look no further.Time and servings
45 minsTotal time
16Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 2 (220g) The Northern Dough Co. Buttery Brioche Dough, defrosted
- 3 tbsp Biscoff spread
- 1 medium egg, beaten
- 8 tbsp icing sugar
- 1 tsp lemon juice
- 3 Biscoff biscuits
Method
Step 1
Line a large baking sheet with non-stick baking paper. Remove the defrosted dough from the packaging and cut each dough ball into 8 even pieces.Step 2
Roll a piece of dough into a golf ball-sized round, flatten slightly then add a ¼ tsp Biscoff spread to the centre. Carefully bring the dough up around the Biscoff spread in the centre and pinch together to seal. Repeat with the remaining dough and Biscoff spread.Step 3
Set the dough balls onto the baking sheet in the shape of a Christmas tree then cover loosely with a clean tea towel and set aside in a warm place to rise until doubled in size, about 1 hr - 1 hr 30 mins.Step 4
Heat the oven to 180C/ 160C fan/ gas 4. Remove the tea towel, brush with the beaten egg and bake for 20 mins until golden and risen. Set aside on a cooling rack until the brioche is room temperature.Step 5
Put the icing sugar in a small mixing bowl, add the lemon juice and whisk until smooth, adding a little more icing sugar or lemon juice until you have pouring consistency.Step 6
Drizzle the cooled brioche with icing and crumble over Biscoff Biscuits to serve.