Pull-apart Christmas tree bread
Why slice plain bread when you can pull it straight from a Christmas tree? This bake is both a centerpiece and a warm, comforting snack that everyone gathers around.
Soft dough balls bake together into one tree-shaped loaf. Inside each one is a pocket of melted mozzarella, while the top gets brushed with garlic butter, turning golden and fragrant in the oven. When it comes out, it’s exactly the kind of dish people can’t wait to tear into.
Serve it with a creamy herb butter on the side, and every bite gets even better. It’s simple, a little playful, and always disappears faster than you expect.
- 550 g white spelt flour
- 150 g wholegrain spelt flour
- 12 g dry yeast
- 450 ml lukewarm water
- 4 sl olive oil
- 1 sl brown sugar
- 1 tl salt
- 125 g mozzarella
- 1 garlic clove
- 50 g butter
- Flaky salt
- 150 g butter
- 50 g cream cheese
- 1 sl chopped parsley
- 1 sl chopped rosemary
- 1 sl chopped sage
- Flaky salt
- 1 Mix the lukewarm water (about 35°C) with yeast, olive oil and sugar, and let sit for 3 minutes. In a large bowl, combine the flours and salt. Make a well in the center and pour in the yeast mixture, mixing from the edges inward. Once the dough starts to come together, knead by hand until smooth and soft.
- 2
Cover and let the dough rest in the fridge for 20–30 minutes.- 3
Cut the mozzarella into cubes. For the herb butter, blend soft butter with cream cheese, herbs and salt until smooth, then chill. Melt the butter for brushing and mix in crushed garlic and a pinch of salt.- 4
Divide the dough into about 15 pieces. Place a cube of mozzarella inside each and shape into balls. Arrange them on a baking tray lined with baking paper in a tree shape, leaving a little space between each.- 5
Brush with garlic butter and let rise in a warm place for 15 minutes. Bake at 225°C for 20–25 minutes, until golden brown. Serve warm with the herb butter.NoteTIP! Putting yeast dough in the fridge may seem strange at first, but it is better to shape chilled dough. The yeast also doesn't use up its strength too early, so you end up with nice, fluffy buns.
TIP! The 30-degree defrost setting in your oven can work very well as both a proofing cabinet and a warm-keeping device. For example, if there is still time until dinner, but you want to make the buns a little earlier, you can put the buns in the oven on defrost mode under a towel and they will cool down a little slower than at room temperature in the winter.
chirstmas, bread, herb butter - 2