Description

This irresistibly cheesy pull-apart Christmas tree bread delight is a festive, savory treat ideal for holiday gatherings. Soft, fluffy bread balls filled with gooey mozzarella are shaped into a Christmas tree, baked to golden perfection, then brushed with herbed butter and sprinkled with parmesan. Serve warm with marinara sauce for dipping for an unforgettable appetizer that combines beautiful presentation with rich flavors.

Ingredients

Scale

Dough Ingredients

3 cups bread flour
1 teaspoon instant dry yeast
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup milk or water (warm)
2 tablespoons unsalted butter (room temperature)

Filling and Topping

8.5 oz mozzarella cheese (cubed or approx 8 string cheese sticks)
1 large egg
1 tablespoon water (for egg wash)
0.25 cup unsalted butter (melted)
1 tablespoon fresh basil (chopped)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh rosemary (chopped)
0.5 cup grated parmesan cheese
Red pepper flakes (optional, to taste)
Marinara sauce (for serving and dipping)

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Instructions

Mix the dough: In a large bowl, combine bread flour, instant dry yeast, granulated sugar, and kosher salt. Pour in warm milk or water and stir until no dry flour remains. Let the dough rest for 10 minutes to activate the yeast.
Knead the dough: Transfer the dough onto a floured surface and knead for 10-15 minutes until smooth and elastic, passing the windowpane test for gluten development.
First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
Prepare the cheese: While the dough rises, cut the mozzarella into 30-33 small cubes to be stuffed inside the dough balls.
Divide dough balls: Once risen, punch down the dough and divide it into 19-20 gram balls each. Cover and let rest for 10 minutes to relax the gluten.
Stuff with cheese and shape: Take each dough ball, place a mozzarella cube inside, and gently seal it. Arrange the filled dough balls on parchment paper in the shape of a Christmas tree.
Second rise (proof): Cover the shaped dough and let proof for 1 hour to allow the balls to puff up. Meanwhile, preheat the oven to 425°F (218°C).
Check proofing: Perform a finger poke test on the dough; if the indentation remains and springs back slowly, the dough is ready to bake.
Apply egg wash: Whisk the egg with 1 tablespoon of water and brush this mixture generously over each dough ball for a golden, shiny crust.
Bake the bread: Place the Christmas tree bread in the preheated oven and bake for 20 minutes or until golden brown and the mozzarella inside is bubbling.
Finish with herbs and butter: Mix melted unsalted butter with fresh chopped basil, parsley, and rosemary. Brush this herbed butter over the warm bread immediately after baking. Sprinkle grated parmesan and optional red pepper flakes on top while still warm.
Serve with marinara: Serve the cheesy pull-apart bread tree warm alongside a bowl of marinara sauce for dipping.

Notes

Use warm milk or water to activate the yeast but not so hot as to kill it (around 100-110°F/37-43°C).
Kneading is critical to develop gluten structure, ensure your dough passes the windowpane test.
Make sure to seal the dough balls around the cheese completely to avoid leaking during baking.
Proofing times can vary depending on room temperature; warmer environments speed up rising.
The egg wash gives a beautiful glossy crust; don’t skip this step for best appearance.
Brushing the herbed butter immediately after baking maximizes flavor and moisture.
Serve fresh and warm for the best gooey mozzarella experience.