Tree-Shaped Rosca

In a large mixing bowl, combine 2 cups of flour and yeast

Heat the milk, sugar, butter, and salt in a saucepan over low heat, stirring constantly, until warm and smooth

Add the egg mixture to the flour mixture and beat with an electric mixer on low speed for 1/2 minute, scraping down the sides of the bowl as needed

Beat on high speed for 3 minutes

Add the remaining flour to achieve a firm dough

Knead the dough on a floured surface for 8-10 minutes

Shape into a ball and place in a greased bowl, turning once

Cover and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours, then punch down and let rest for 10 minutes

Divide the dough into 3 parts

To shape each tree, open the dough into a rectangle 30 cm x 15 cm

Brush with 1 tablespoon of melted butter and sprinkle with green or red sprinkles

Fold in half to form a triangle 30 cm x 7.5 cm

Cut into 12 strips 2.5 cm wide

Twist each strip and place on a baking sheet lined with parchment paper, forming a tree shape: 10 strips twisted together make the branches and 1 makes the trunk (base)

The last strip should be cut in half and used as a top branch

Cover the baking sheet and let rise again until doubled in size for about 30-45 minutes

Bake in a moderate oven (375°F) for 12-15 minutes or until golden brown

Remove from the oven and let cool

Repeat the process with the remaining dough, preparing 3 trees

Make the glaze: mix all ingredients in a bowl

Place a small amount of glaze on a spoon and allow it to drizzle over the cooled trees

Finish with 3 trees.