Christmas Tree Bread 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 BREAD

Steps:

• Dissolve yeast in warm water; set aside. In large bowl, combine sugar, butter, milk, salt and mace; mix well. Add eggs and yeast; mix well. Add 4 cups flour; beat well. Stir in vanilla and lemon juice and enough remaining flour to form soft dough. Turn out onto floured surface; knead until smooth and elastic. Add more flour if necessary. Shape into ball; place in a greased bowl. Cover; let rise in warm place until doubled, about 1-1/2 hours. , For filling, cream butter, sugar and flour. Beat in egg yolk. Add pecans. Cover; set aside. , When dough has risen, punch down. Roll one-third of dough into 15x13-in. rectangle. (Using sharp knife and ruler, trim to make triangle 15 in. tall and 13 in. wide at base.) From trimmings, cut tow 3-in. high tree trunks. Place large triangle on lightly greased 17x14-in. baking sheet with no sides. Dough will shrink, so form on pan with fingers back to original shape. Center one tree trunk at base of triangle; pinch together where trunk joins tree. Fold top 2 in. of triangle under. Gently spread filling on triangle and trunk to within 1 in. of edges. , Place second trunk over filling on trunk already attached to tree; inch outside edges to seal. Roll remaining dough into 15-in. square. With doughnut cutter, cut 25 rounds. With star-shaped cutter, cut one star. Arrange 6 dough rounds, overlapping slightly, across tree base. Use 5 rounds to make second row. Make third row of 5 rounds, fourth of 4 fifth of 3 and top row of 2. Place star on top. Cover; let rise until doubled, about 45-60 ;minutes. Bake at 375° for 20-30 minutes or until golden brown. Cool on wire rack. Combine glaze ingredients; spread over tree. Top dough rounds with candied cherries. , Note: This recipe also can be used to make wreaths or two smaller trees.

TEAR & SHARE CHRISTMAS TREE BREAD

Steps:

• Warm the buttermilk (or milk and yoghurt mixture) for 1 minute in a microwave on full power. The liquid temperature needs to be tepid to warm so as to encourage the yeast to start working - too much heat will kill the yeast. Gently warm liquid in a saucepan if you don't have a microwave.
• Combine all the dough ingredients in a large bowl, stirring them together until they form a ball.
• Knead by hand for 10 to 12 minutes.
• Add the dough ingredients into your mixer bowl.
• Mix on slow speed number 1 for approximately 1 to 2 minutes then on speed number 2 for 8 to 10 minutes.
• Your dough should be lovely and smooth and elastic.
• Place your dough in a large greased mixing bowl and cover.
• Leave to rest in a warm place for at least one and a half hours or until doubled in size.
• Transfer the dough to a floured work surface and divide into 22 portions of approximately 55g to 60g each.
• Shape 21 portions into balls and the last piece into an oblong for the tree trunk.
• Place the dough balls onto the baking tray in the shape of the Christmas tree - see photos - with 6 dough balls on the first row and the tree trunk underneath at the centre.
• Continue with 5 dough balls on the second and so on until you have a single dough ball at the top.
• Leave no more than 2.5 cm (1 inch) between each dough ball and when risen they will touch each other, which maintains the Christmas tree shape.
• Cover and leave to rise for about 45 minutes or until well risen.
• Bake in the oven the 20 to 25 minutes until golden brown.
• Sift the icing sugar into a bowl, add 2 tablespoons of boiling water and mix. You want the icing to be quite thick and not too runny so you can get the snow effect.
• You may need to add a touch more water but add a drop at a time.
• Let your bread cool for about 10 minutes (it still wants to be warm) before you add the icing.
• Prop up your cooling rack on one end so that the icing can drip a little.
• Place about a teaspoonful of icing on the top of each bread ball and spread it to cover the tops.
• Place the cherries on your Christmas tree bread and leave to set.

CHRISTMAS TREE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Flip a baking sheet upside down and place a piece of parchment paper on top. Set aside.
• In a medium bowl, combine the cream cheese, sour cream, and Club House ranch dip seasoning. Stir until well mixed. Fold in the spinach. Set aside.
• Roll out the tube of pizza dough on a piece of parchment paper set on a flat surface. Using a pizza cutter or knife, cut from a bottom corner to the center of the top. Repeat on the other side so you have 1 full triangle and 2 halves of a triangle on either side.
• Transfer both side-triangle pieces to the prepared baking sheet. Pinch the middle seam to seal and stretch the dough to form a single triangle.
• Spread the spinach dip over a side of the triangle.
• Spread the pesto over the other side of the triangle.
• Flip the remaining dough triangle on top of the filling and remove the parchment from the top. Stretch the dough to cover completely.
• Using a pizza cutter or knife, make horizontal slices about 1 inch apart from the top to bottom, leaving the middle "trunk" of the tree intact.
• Pull the strips outwards and twist.
• In a small bowl, mix the melted butter and garlic and brush over the tree.
• Sprinkle with the Club House Italian herbs and shredded Parmesan cheese.
• Bake the tree for 12-15 minutes, or until golden brown and the cheese has melted.
• Serve with marinara sauce.
• Enjoy!

EASY CHRISTMAS TREE PULL-APART BREAD

Steps:

• In a cup or a small bowl combine the yeast and the sugar with about 1/3 of the water. Stir and set aside.
• Place the flour in a large mixing bowl and add the yeast mixture and the salt. Start stirring with a wooden spoon. Add the oil and continue stirring.
• Gradually add the rest of the water and stir/ knead with your hand to form a relatively soft and not too sticky dough.
• Alternatively use a stand mixer with a dough attachment to make the dough.
• Make a ball out of the dough and leave it in the bowl. Cover with a sheet of parchment paper and then wrap the bowl with 1-2 tea towels. Leave it at a warm place for 1,5 to 2 hours. It should double its size.
• Divide the dough in 15-16 pieces. Knead each one shortly and then extend it on your hand. Optionally mix in 4-5 dried cranberries in each roll.
• Place a a piece of cheese or an olive in the middle of the extended dough and then close it to wrap the filling. Roll it around your hand to close well any opening and avoid the cheese leaking during baking.
• Arrange the rolls in a Christmas Tree shape on top of a large baking tin, lined with parchment paper.
• Let the rolls sit for another 15 minutes at a warm place: for example in the oven just with the light on.
• Brush the Christmas tree bread with the lightly beaten egg. Sprinkle rosemary leaves on top.
• Bake for about 25 minutes or until the rolls become golden and puffy. Serve warm.