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cheesy pull apart Christmas tree bread

Cheesy Pull-Apart Christmas Tree Bread

This Cheesy Pull-Apart Christmas Tree Bread is truly the holiday showstopper that deserves a place at your festive table. Perfect bite-size soft and fluffy pull-apart bread STUFFED with gooey cheese, brushed with savory fresh herbed butter, a sprinkle of Parmesan, and a hint of red pepper flakes for just the right kick all shaped into a grand Christmas tree!
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Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 2 hours 30 minutes
Total Time: 3 hours 20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: bread, Christmas, pull-apart cheesy bread
Servings: 15
Calories: 207kcal
Author: Suzy

Equipment

Ingredients 
US Customary | Metric
 

Dough

  • 3 cups bread flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup milk or water
  • 2 tablespoon unsalted butter room temperature

Cheese

  • 8½ oz mozzarella cheese, cubed or approx 8 string cheese sticks

Egg Wash

  • 1 egg
  • 1 tablespoon water

Herb Butter

  • ¼ cup unsalted butter melted
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh rosemary chopped

Toppings

  • ½ cup grated parmesan
  • red pepper flakes optional
  • marinara for dipping

Instructions

  • Combine all the dough ingredients except for the butter. Mix until no more dry flour is visible. Cover and let dough rest for 10 mins. in the softened butter. Knead with stand mixer or by hand for 10-15 minutes until dough is smooth and passes the windowpane test. Cover and let rise for 1-1½ hrs until dough doubles in size.
    3 cups bread flour, 1 teaspoon instant dry yeast, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1 cup milk or water, 2 tablespoon unsalted butter
  • Meanwhile, cut the cheese 30-33 pieces, weighing approx 7 grams each.
    8½ oz mozzarella cheese, cubed
  • Punch out dough. Divide into balls weighing approx 19-20 g each. Cover and allow dough to relax for 10 mins. Insert cheese into each dough ball and lay out onto parchment paper and baking sheet in Christmas tree design. Be sure to leave space in between to allow dough to expand. Cover and let proof for 1 hour.
  • Preheat oven to 425º (218ºC).
  • To see if dough is ready to bake, perform a finger poke test. Poke the dough to leave an indent. If the indent doesn't stay and springs back quickly, let it proof a little longer. If indent stays and slowly retracts back, it's ready to bake.
  • Mix egg and water in a small ramekin. Apply egg wash to each dough ball. Bake for 20 mins or until golden.
    1 egg, 1 tablespoon water
  • Combine chopped herbs with melted butter and mix. Brush butter on dough, then sprinkle with grated cheese and red pepper flakes.
    Warm marinara in a small serving bowl for dipping.
    ¼ cup unsalted butter, 1 tablespoon fresh basil, 1 tablespoon fresh parsley, 1 tablespoon fresh rosemary, ½ cup grated parmesan, red pepper flakes, marinara

Notes

For best results, use a kitchen scale to measure flour and liquids. Especially with baking recipes, a scale is a vital tool in helping you achieve consistent results. 
Temperature plays an important role in dough fermentation. Use the rise and proof times as guidelines, however be sure to practice learning visual cues to understand your dough stages. Depending on your kitchen temperature, your dough may take more or less time to rise than indicated in the recipe. 

Nutrition

Serving: 2dough balls | Calories: 207kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 321mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.4mg | Calcium: 135mg | Iron: 0.4mg
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