Rudolph, the Red-Nosed Reindeer, Brioche

Chloé Delice

If your Christmas list includes making the best treats your family would run down the stairs for, then these Rudolph, the Red-Nosed Reindeer Brioche are perfect for a family moment. With chocolate chips and a dreamy creamy icing, how can you go wrong? These cute confections are perfect for a family holiday party. Why not get the kids involved and let them decorate them? We hope you enjoy them as much as we do.


  • 250 grams flour (half T45, half T55)
  • 150 grams eggs
  • 30 grams sugar
  • 3 grams salt
  • 10 grams fresh yeast
  • 115 grams butter (softened)
  • sugar (grains)
  • chocolate chips
  • 1 egg
  • powdered sugar
  • red food coloring


  1. Pour the sifted flour into the bowl of a food processor. Add sugar, salt, and fresh, crumbled yeast.
  2. Add the eggs, and mix at medium speed for 10 minutes using the food processor's dough blade.
  3. Add the softened butter all at once and continue to mix with the dough blade for about 5 minutes. Stop, scrape the sides of the bowl and bring the dough to the center. Continue to mix for 5 minutes. The dough should pull away from the sides of the bowl.
  4. When ready, let the dough rise for 1 hour at room temperature.
  5. Punch down the dough and refrigerate for 1 hour.
  6. Deflate the dough and cut into eight 55 gram pieces and eight 10 gram pieces.
  7. Fashion your little Rudolphs, making oval balls, 55 gram pieces, for the heads, and 10 gram pieces for a small nose and two horns each.
  8. To assemble, cut the reindeer antlers with scissors. The nose will be attached after being cooked.
  9. Place chocolate chip eyes on each Rudolph and sugar grains on the antlers.
  10. Glaze with the egg.
  11. Let rest from 30 minutes to 1 hour at room temperature.
  12. Preheat oven to 375 degrees Fahrenheit.
  13. Glaze again and bake for 15 minutes (depending on the oven, so monitor closely)
  14. Once cooled, prepare the red icing.
  15. Beat a small amount of egg white with powdered sugar (it takes very little egg white, consistency should be quite thick) add the red food coloring and stir.
  16. Dip the noses in the red frosting, and let dry on a rack.
  17. Once dry, glue them to the heads with remaining frosting.
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