Christmas Tree

When I have to choose a sweet bread for Christmas and I'm not in the mood for classic options, I often settle on this poppy seed bread shaped like a small Christmas tree. It's not complicated, doesn't make too much mess, and can be made even when you have small children around. From the leftover dough, I can also make a mini tree or some quick crescent rolls, so nothing goes to waste.

Quick info

Total time: about 2 hours (including rising and cooling)
Servings: 8-10 slices
Difficulty: medium (cutting and shaping require attention, but it's not hard)

Ingredients

For the dough:
- 250 g white flour (type 000 or for sweet bread)
- 50 g butter (82% fat)
- 100 ml milk
- 1 medium egg
- 2 tablespoons sugar (about 30 g)
- 1/2 cube fresh yeast (about 12-13 g)
- 1/4 teaspoon salt

For the poppy seed filling:
- 125 g poppy seeds
- 75 g granulated sugar
- 70 ml milk

For finishing:
- 1 egg yolk
- 2 tablespoons milk

Preparation method

1. First, I prepare the starter: I mix the yeast with a teaspoon of sugar and 2-3 tablespoons of warm milk (not hot). I let it sit for a few minutes to activate (bubbles should start to appear).

2. In a large bowl, I put the flour and salt, then pour the starter on top. I melt the butter in the remaining milk, letting it be just warm, not hot, then I mix it with the beaten egg.

3. I add the liquid mixture to the flour and start kneading. I knead for about 7-8 minutes until it no longer sticks to my hands and becomes elastic. If it seems too dry, I add a little milk. If it's too soft, I add a teaspoon of flour. I cover the bowl with a towel and let it rise in a warm place for about an hour.

4. During this time, I make the filling: I boil the milk and sugar, then add the poppy seeds. I let it simmer, stirring often, until the liquid is absorbed and it becomes a thicker mixture. I turn off the heat and let it cool completely; otherwise, it will make the dough soggy.

5. After the dough has risen, I divide it into two equal balls. I roll out the first one on parchment paper into a thin rectangle (about 3-4 mm). I cut out a tree shape: I cut the base, trunk, and then the branches using a large sharp knife. I set the scraps aside.

6. I shape the second ball of dough on another sheet of paper, overlap it over the first cut shape to cut it out the same way. I save these scraps for reuse.

7. I spread half of the poppy seed filling on the first cut sheet, avoiding the edges (leaving about 1 cm free). I place the second sheet on top and gently press the edges to stick.

8. Using a thin knife, I cut the branches of the tree on either side of the trunk, about a finger's distance apart. I don't cut all the way through – the trunk must remain whole. I twist each "branch" two or three times, depending on the length.

9. If I have leftover dough, I roll it out again, add the remaining filling, and shape a small tree or make small rolls, which I bake separately.

10. I transfer the tree with the parchment paper onto a large baking tray. I cover it with a towel and let it rise for another 15-20 minutes.

11. Meanwhile, I preheat the oven to 180°C, heat from top and bottom.

12. I brush the tree with the egg yolk mixed with the 2 tablespoons of milk. I bake it on the middle rack for 30-40 minutes until it turns golden brown. When it's done, I let it cool for 15 minutes before transferring it to a platter.

Why I make this recipe often

It keeps well even after two days, not drying out quickly. It's not too sweet, so it works for breakfast or a snack. I also like it because I can use any filling I have on hand, not just poppy seeds. Sliced, it's easy to pack for school or work.

Tips and variations

Tips

- For a regular shape, I sometimes use a paper template cut in the shape of a tree, but freehand cutting works too if I'm not in a hurry.
- I don't leave the filling warm on the dough – it makes it too soggy and doesn't rise nicely.
- If the dough is hard to roll out, I let it rest for 5 minutes; it relaxes and becomes easier to work with.
- I twist the branches gently so they don't break.
- For shine, I only apply the yolk mixed with milk just before baking, not long before.

Substitutions

- The poppy seeds can be replaced with a nut cream, Nutella, or cinnamon mixed with sugar and a bit of butter.
- For flavor, grated lemon or orange peel can be added to the dough, or a little vanilla essence.
- Dry yeast can also be used – about 4 g, dissolved in a little milk.

Variations

- The tree can also be made with a filling of grated apples with cinnamon (well drained of juice).
- From the same dough, I sometimes make small crescent rolls if I have little time or don't want to shape.
- If I don't want a tree shape, I roll it classically and get a rolled sweet bread with poppy seeds.

Serving ideas

- For decoration, I dust with powdered sugar after cooling; it looks like a snow-covered tree.
- It can be portioned on the branches, not just in slices – especially when there are kids at the table.
- Good and simple, but it also goes well with a glass of cold milk or tea.

Frequently asked questions

1. Can I use pre-ground poppy seeds?
Yes, but if you buy them from the store, make sure they are fresh; otherwise, they may taste bitter. For safety, I grind the seeds at home with a grinder just before preparation.

2. What do I do if the dough doesn't rise?
I check the yeast – if it doesn't make bubbles, it's old. Usually, it helps to place the bowl near a heat source (without drafts). If it's very cold in the kitchen, I try to raise the room temperature or warm the oven slightly (without placing the bowl directly in the heat).

3. How can I cut the branches without tearing the dough?
I use a long knife with a well-sharpened blade. I cut with a decisive motion, not pulling the dough. If it sticks, I moisten the blade in cold water and wipe it.

4. Can I double the quantities?
Yes, the recipe can be doubled without issues, but I recommend baking in two separate trays to avoid overlapping the trees.

5. Can I freeze the sweet bread?
Yes, I let it cool completely, wrap it in cling film, and place it in the freezer. When needed, I take it out the night before and let it sit at room temperature.

Nutritional values

One serving (about 1/8 of the tree bread) has approximately 240 kcal. Each slice contains about 7 g of fat, 37 g of carbohydrates, and 5 g of protein. The poppy seeds also add some fiber and calcium. The values may vary depending on the filling or if you use more flour.

Storage and reheating

The poppy seed tree keeps at room temperature, covered with a cloth or in a closed box, for up to 3 days. After the first day, I reheat it for 5 minutes in the oven at 120°C or a few seconds in the microwave if I want it soft again. If there's too much, part of it can be frozen (well wrapped), then thawed at room temperature and easily reheated before serving.

Mix the flour with the salt. The yeast is rubbed together with a teaspoon of sugar and a few tablespoons of warm milk, then poured over the flour and left to rise for a few minutes. Melt the butter in the warm milk and mix it with the beaten egg. Pour everything over the flour, mix well, then knead a soft, non-sticky dough that is left to rise for an hour in a warm place. Meanwhile, prepare the filling: boil the milk with the sugar, add the poppy seeds and cook until thickened, then let it cool. Divide the dough into two. Roll out a thin sheet that is placed on a baking paper. Without a template, I first cut the base of the Christmas tree, the trunk, then I secured the top middle and cut the edges with a large kitchen knife. I set the scraps aside. Once the first sheet was cut, I cut the others according to its shape. Place half of the filling on the first sheet and spread it carefully, leaving about 1 cm at the edges. Roll out the second sheet and carefully place it over the filling, then cut it according to the first. With the scraps from the first and second sheets, I rolled out a third one. Place the remaining half of the filling on the second sheet and spread it almost to the edges, then put the last sheet on top and seal the edges well. Using a very sharp knife, I started cutting thick strips about a finger wide on both sides of the trunk. When I finished, I twisted them a few times, being careful not to break them. The lower branches can be twisted about 3 times, the middle ones 2 times, and the upper ones only once. I transferred the tree to a large baking tray, where I let it rise a little more while I attended to another cake. Before putting it in the oven, I brushed it with egg yolk mixed with milk. Bake for 30-40 minutes in a preheated oven until it turns a nice golden brown. It can be dusted lightly with powdered sugar to give it a snowy tree appearance. The kids will surely be delighted with such a little cake. Enjoy your meal! You can add lemon zest or vanilla essence to the dough for more flavor. Instead of poppy seeds, you can fill the cake with Nutella or cinnamon mixed with butter and sugar.

 Ingredients: For the dough: 250 g flour, 50 g butter, 100 ml milk, 1 egg, 2 tablespoons sugar, 1/2 cube yeast, a pinch of salt. For the filling: 125 g poppy seeds, 75 g sugar, 70 ml milk, one yolk and 2 tablespoons of milk for brushing on top.

 Tags:  christmas tree pie sweet bread