Rudolph, the Red-Nosed Reindeer, Brioche

Chloé Delice
Rudolph, the Red-Nosed Reindeer, Brioche


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 eggs
powdered sugar
red food coloring


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