Christmas brioche tree with sherry mushrooms, manchego cheese, and sage butter

Instructions

1. 1

   1. In a large bowl, combine the bread flour, instant dry yeast, sugar, and salt. Add 1 egg, the warm whole milk, and 40 g unsalted butter, softened. Knead for 8 to 10 minutes until the dough is smooth and elastic.

2. 2

   2. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 60 minutes in a warm spot until nearly doubled in size.

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   3. While the dough rises, heat the olive oil and 30 g unsalted butter in a skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.

4. 4

   4. Add the chopped mushrooms, black pepper, and fresh thyme. Cook for 8 to 10 minutes until the mushrooms release their moisture and begin to brown. Pour in the dry sherry and cook 2 more minutes until nearly evaporated.

5. 5

   5. Remove the skillet from the heat and stir in the chopped fresh sage. Let the filling cool for 10 minutes, then mix in the grated manchego cheese.

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   6. Preheat the oven to 375°F / 190°C. Line a large baking tray with parchment paper.

7. 7

   7. Deflate the dough and divide it into 11 portions: 1 large for the base of the tree, 4 medium, and 6 small. Shape filled balls by placing a spoonful of the mushroom and cheese filling in the center of each portion, then sealing well so they do not open.

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   8. Place the large ball at the bottom of the tray, then arrange the medium and small ones above it to form a Christmas tree with narrower rows toward the top. If any filling remains, distribute it among the pieces. Shape a small trunk using a little dough from one piece or part of the base.

9. 9

   9. Beat the remaining egg and brush it all over the surface. Sprinkle with sesame seeds and, if desired, a little flaky salt.

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    10. Bake for 30 to 35 minutes at 375°F / 190°C, until the tree is deeply golden and cooked through. If it browns too quickly, loosely cover with foil during the last 10 minutes.

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    11. Let rest for 10 minutes before serving so the manchego sets slightly and the bread holds its shape. Serve warm.