Buttery Herb Christmas Tree Recipes

CHEESY CHRISTMAS TREE PULL APART BREAD

Steps:

• To make the dough, whisk together the water, yeast and sugar. Allow to stand for 5 minutes until frothy.
• In the bowl of a stand mixer, combine the flour and salt and mix.
• Pour the yeast mixture into the flour and mix until the dough starts to come together. Add the egg and butter then knead for 5 minutes until the dough is soft and smooth. The dough should come away from the sides of the bowl while kneading.
• If the dough is too sticky, add 2-3 tablespoons flour, one tbsp at a time and allow to knead until the dough is smooth.
• Transfer the dough to a greased bowl and cover with plastic wrap. Place in a warm spot and allow to rise for 60-90 minutes until doubled in size.
• Once the dough has risen, break golf-ball sized pieces off and flatten in the palm of your hand. Add a cube of cheese then bring all the edges up, pinching them together then roll into balls.
• Place the dough balls onto a parchment-lined baking sheet or large sheet pan in the shape of a Christmas tree. Allow a little space in between the dough balls.
• Cover the Christmas tree bread loosely with plastic wrap and allow to rise while the oven heats up.
• Preheat the oven to 180°C/350°F.
• Brush the risen bread with beaten egg and sprinkle with dried herbs and salt.
• Place in the oven and allow to bake for 20-25 minutes or until the bread is golden brown and cooked through.
• Remove from the oven, allow to cool for 10 minutes then decorate with pomegranate rubies and rosemary (optional) before serving.

CHRISTMAS TREE GARLIC BREAD

Steps:

• Tip the flour into a large bowl or the bowl of a freestanding mixer. Add the yeast and sugar to one side of the bowl and 1 tsp fine salt to the other. Mix together, then add the melted butter and 275ml warm water. Mix to a dough, then knead for 10 mins by hand (or 5 mins in a freestanding mixer) until the dough feels stretchy and soft. Clean out the bowl, then lightly grease with a little oil. Turn the dough over in the oiled bowl until it's well coated. Cover with cling film or a tea towel and set aside somewhere warm until the dough has doubled in size. Alternatively, put the dough in the fridge and leave to rise slowly for 2 days (bring it to room temperature before continuing to step 2).
• Line your largest baking sheet with parchment, and dust with polenta or cornmeal. Drain the mozzarella and dry the balls on some kitchen paper. Tip the dough onto your work surface and punch out the air bubbles. To make a Christmas tree shape, you'll need 23 balls. Tear off lumps of dough, ensuring each one is roughly the same size (if you want to be exact, weigh the dough, divide the weight by 23, then weigh each ball of dough as you break them off).
• Shape each piece of dough into a disc and place a ball of mozzarella in the middle. Pull up the sides of the dough to encase the cheese, pinching the dough together to seal. Roll into a ball and place on the baking sheet, sealed-side down, in a tree shape. Leave a little space between each ball, as they will grow when proving. You're likely to have 2 or 3 balls without mozzarella, so use these pieces of dough for the trunk - for anyone who doesn't like cheese. Cover the tray with a sheet of oiled cling film and set aside for 30 mins until almost doubled in size.
• While the dough proves, make the tomato dipping sauce. Melt the butter in a saucepan, add the garlic and sizzle for 30 secs until fragrant. Add the tomatoes, oregano, vinegar, sugar and some seasoning. Bubble for 30 mins until the sauce is thick. Heat oven to 200C/180C fan/gas 6.
• When the dough is ready, uncover the baking sheet and bake for 20-25 mins until golden brown. Meanwhile, make the garlic butter. Melt the butter in a saucepan, add the garlic and sizzle for 1-2 mins until the garlic is a shade darker (but not brown). When the bread is cooked, transfer it to a platter. Stir most of the parsley into the garlic butter and use a pastry brush to brush it all over the bread. Leave it to soak in, then brush on more. Sprinkle over a little extra parsley to garnish, if you like. Reheat the tomato sauce and serve it alongside the bread with any remaining garlic butter.