Brioche Santa Clauses

Ingredients for 1 servings:

• 250 g wheat flour
• ½ cube of yeast
• 2 tbsp milk, lukewarm
• 50 g sugar
• 100 g butter, soft
• 2 eggs
• 1 pinch of salt
• 1 egg yolk, for brushing
• 3 tbsp apricot jam
• Desiccated coconut
• 100 g marzipan paste, red
• 150 g powdered sugar
• 1 egg white
• Raisins

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

the hit at the Christmas table, for 10 pieces

Sift flour into a bowl and make a well. Dissolve yeast in the lukewarm milk and pour the liquid into the well. Add sugar, salt, eggs, and butter and knead everything into a smooth dough. Cover the dough and let it rise in a warm place until it doubles in size. Knead briefly and then form equal amounts of large and small balls (about 10). Place the large balls in the greased muffin tins (or regular paper baking cups will work in a pinch). Make a well in the center, brush with egg yolk, and place the small balls on top. Brush the outside of the Santas with the remaining egg yolk and let them rise briefly again. Then bake in a preheated oven at 200°C for about 15-20 minutes, remove from the oven, and immediately cover with apricot jam. Press the coconut flakes onto the bottom edge and let the Santas cool. Knead the marzipan mixture with 50g of powdered sugar (if you don’t have red marzipan, you can also color it with red food coloring) and roll it out. Cut out circles and twist them together to form small hats. Place the hats on the Santas’ heads and press them down lightly. Knead the remaining marzipan again and form small balls for the noses. Mix the remaining icing sugar (100g) with the egg white until smooth and fill a piping bag fitted with a small star nozzle. Pipe eyes and a beard onto each Santa. Then, if desired, add a pompom to the end of the pointed hat and decorate the edge of the hat with the rest. Place the raisins on the faces for the eyes and the marzipan balls on the faces for the noses.