Try this Christmas Tree recipe from Ardent Mills

INGREDIENTS:

Robin Hood Yeast Raised Donut Mix 10.0 kg (11 lb 0 oz)

instant yeast 0.1 kg (3.5 oz)

water 4.5 kg (9 lb 14 oz)

MIXER: 4 Speed upright with hook attachment.

PREPARATIONS:

1. Place the water into the mixing bowl. Add the donut mix and instant yeast.

Mix on 2nd speed for 12 minutes.

Dough temperature: 80°F

Fermentation time: 25 minutes. For using a bun divider weigh dough pieces at 2 kg (4 lb 6 oz), round and rest for 15 minutes. If rounding by hand weigh dough pieces at 56 g (2 oz) round and rest 10 minutes.

2. When ready to make the Christmas tree, round the dough pieces and place 22 pieces on a paper lined baking tray as in the photograph above. Egg wash the dough pieces and place in the proofer for approximately 35 minutes.

3. Remove from the proofer and let dry for 5 minutes.

BAKE TIME:

 Bake in a rack oven for approximately 22-25 minutes until a light golden colour. When cooled ice as in the photo with a sweet roll icing and place green and red glazed cherries for decoration.