Cheesy Pull Apart Christmas Tree (Printer-Friendly Version)

Fluffy pull-apart bread filled with gooey cheese, brushed with savory butter and herbs in a festive tree shape.

# Required Ingredients:

→ Dough

01 - 480 g bread flour
02 - 7 g instant dry yeast
03 - 240 ml whole milk, warm
04 - 60 g unsalted butter, softened
05 - 10 g granulated sugar
06 - 8 g salt

→ Filling and toppings

07 - 300 g mozzarella cheese, cubed
08 - 60 g unsalted butter, melted
09 - 15 g fresh mixed herbs (parsley, thyme, rosemary), chopped
10 - 20 g freshly grated Parmesan cheese
11 - 2 g crushed red pepper flakes (optional)

→ Glaze

12 - 1 large egg, beaten (for egg wash)

# Step-by-Step Instructions:

01 - Combine bread flour, instant dry yeast, sugar, salt, and lukewarm milk in a mixing bowl. Mix until flour is fully hydrated.
02 - Add softened unsalted butter to the dough and knead until fully incorporated and smooth, about 10 minutes with a mixer or 15 minutes by hand.
03 - Cover the dough and allow it to rise at room temperature until doubled in size, approximately 1 to 2 hours.
04 - Punch down the risen dough to degas and divide into 33 equal pieces. Cover and let rest for 10 minutes to relax.
05 - Flatten each dough piece slightly, place a cube of mozzarella in the center, then seal and shape into smooth balls.
06 - Arrange dough balls on a parchment-lined baking tray in a Christmas tree shape, leaving small spaces between for proofing.
07 - Cover and proof the shaped dough balls until puffed and nearly doubled, about 45 to 60 minutes, performing a poke test to check readiness.
08 - Brush the dough balls generously with beaten egg wash. Bake in a preheated oven at 180°C for 20 to 25 minutes until golden brown.
09 - While baking, combine melted unsalted butter with chopped fresh herbs.
10 - Remove baked bread from oven and immediately brush all over with the prepared herb butter.
11 - Sprinkle freshly grated Parmesan cheese and red pepper flakes evenly atop the bread. Optionally, add more fresh herbs for garnish.

# Handy Cooking Tips:

01 - For best texture, use bread flour for higher gluten content to ensure a chewy, structured crumb.
02 - Mozzarella can be string cheese or cubed; fresh grated Parmesan is preferred for optimal flavor.
03 - Dough can be prepared a day ahead and refrigerated after kneading; bring to room temperature and fully proof before shaping.
04 - Perform a dough poke test to ensure proper proofing: the dough should slowly spring back and indent fills after a few seconds.
05 - Leftovers are best stored wrapped in foil and a sealed bag; reheat in oven at 175°C for 10 minutes or air fryer.

Go Back