Savoury holiday brioche with grated Joy 🎄

INGREDIENTS
- 150g of grated Joy

🍞 Brioche dough:
- 500g of T55 flour + 40g for kneading
- 40g of sugar
- 9g of dehydrated yeast
- 360ml of lukewarm soya milk (or other)
- 2g of salt
- 60g of room temperature margarine

🌟 Gilding:
- Liquid soy cream

🔥 After cooking:
- 40g melted margarine with a grated garlic clove and a spring onion.

RECIPE
In a small bowl, mix the warm milk (30°C), sugar and dried yeast. Set aside for the yeast to "flower" (5-10 minutes). In the meantime, pour the flour and salt into a mixing bowl and mix. Pour the milk-yeast mixture over the flour and mix.

Start kneading (you can use a food processor for ease). Knead for 10 minutes until you have a smooth dough. You can add the 40g of flour little by little during this stage. The dough should remain slightly sticky at the end.
Then, gradually add the diced margarine while kneading. Cover the bottom of the dough with plastic wrap and put it in a warm place (e.g. oven preheated to 30°C and then turned off).

Leave the dough to rise for 1h - 1h30, it should have doubled in size. Deaerate the dough and form it into a ball. Divide the dough into 23 equal pieces and form balls.
Roll out each piece of dough slightly into a disc and stuff it with a good pinch of grated Joy. Close the discs and form the balls again. Arrange them in the shape of a Christmas tree on a baking tray prepared with baking paper. Be sure to leave a 2cm gap between each ball.
Cover the baking sheet with plastic wrap and leave to rise for 30 min-1h in a warm place.
Preheat the oven to 180°C. Brush the balls with liquid soy cream and bake for 15 to 18 minutes. After baking, brush the tree with the melted margarine mixture. Sprinkle with fleur de sel and enjoy!

Serve with a good tomato sauce. You can also make them in advance and reheat them for about ten minutes at 100°C.

- A recipe by Aude @thegreenquest -