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Have a cool yule with this edible Christmas tree. Like all yeast sweet dough, it is best eaten fresh, and if you are lucky enough to get to it still warm, wow!


  • 3 Cups flour
  • 1 tsp. CINNAMON
  • pinch salt
  • 1 packet dried yeast
  • 1 Cup milk, warmed
  • 1 egg, beaten


  • 2 TB. honey


  • 2 TB. apricot jam


  • 1 Cup powdered sugar
  • 1 1/2 TB. warm water
  • candied cut cherries or Craisins to decorate

In a large bowl, sift together the flour, CINNAMON and a pinch of salt. Stir in the yeast. Gently heat the milk to lukewarm so that when you put your finger in it feels neither hot or cold. Add the beaten egg and milk to the flour and mix until it is a sticky dough. Turn out onto a floured table and knead gently to make a soft dough, 5-10 minutes. Cover with plastic wrap and leave to proof at room temperature for about 1 hour, until roughly doubled in size. Preheat oven to 400°. Punch down and roll out to a large rectangle (18"x10"). Sprinkle the CRYSTALLIZED GINGER evenly over the dough, then drizzle on the honey. Roll up tightly and cut into 1 1/2 inch rounds. Arrange the rounds into a Christmas tree shape and place on a parchment paper-lined baking sheet. Leave to rise for 30-45 minutes. Brush with a little milk and bake for 30-45 minutes. Let cool. Gently heat the apricot jam and strain. Brush the buns with jam. For the icing, mix the powdered sugar with the warm water and whisk until smooth. Decorate the buns with the icing and cherries or Craisins.

Prep. time: 30 minutes + proofing time
Baking time: 30-45 minutes
Serves: 12

China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar
Crystallized Ginger 3.1 oz. 1/2 cup jar

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