- Brioche bread:
- 500g T45 flour
- 220ml warm milk
- 80g butter
- 50g sugar
- 22g fresh yeast
- 2 eggs
- 1 teaspoon of salt
- 200g Maestrella shredded Mozzarella 40% MG/ES
- 100g Maestrella shredded Mozzarella 40% MG/ES for sprinkling during baking
- 1/2 lemon
- 5cl of olive oil
- Chives and thyme
- Black sesame seeds
- Salt and pepper
Place the flour, sugar, salt, 1 egg and crumbled yeast in the bowl of a food processor and knead with dough hook and knead.
Pour in the milk in a thin stream until the dough is homogeneous and smooth.
Then add the softened butter cut into cubes and continue kneading for 10 minutes.
Cover the bowl with a clean, damp cloth and let rise for 2 hours.
Making the brioche breads:
Degas the dough and divide it into 20 pieces.
Roll out each piece of dough before filling them with a small handful of shredded mozzarella.
On a baking tray, place the dough balls side by side to form a Christmas tree.
Let rise for 1 hour.
Cooking and finishing touches:
Preheat the oven to 180°C.
Brown the brioche tree with the remaining beaten egg and sprinkle with black sesame seeds.
Bake for 10 minutes, sprinkle with the remaining shredded mozzarella and bake for a further 6-8 minutes.
Extract the juice from half a lemon, add the olive oil, chopped thyme and chives and season.
Brush the tree with this mixture when you take it out of the oven and serve warm as an aperitif.