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Festive Christmas Tree pull-apart bread with spelt flour

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Festive Christmas Tree pull-apart bread with spelt flour

In this recipe, I am sharing how to make a festive Christmas Tree pull-apart bread with spelt flour. What a perfect centrepiece for your Christmas table. I am using my popular spelt bread buns recipe but making 32 mini rolls to form a tree, adding a little cheese on top and a sprinkle of parsley. You can make this the day before and reheat it to serve the next day.

I was inspired by a reel I saw on Instagram by King Arthur Flour of a mini bread roll Christmas.

Takes total time including resting = about 3 hours
Makes = 32 mini bread rolls

How to Make Spelt Buns
The spelt buns are fluffy and light using olive oil, oat milk and an egg yolk for a creamy texture. This dough I have also used for a sweet twist bread.
Sue Maree PSue Maree P

Ingredients

  • White Spelt Flour – 500g, 17.6 oz  (3 cups + 2/3 cup approx.)
  • Instant Yeast or fresh yeast – 1 tsp or 10g, 0.50 oz
  • Lukewarm water – 50ml, 1.7 oz (3 tablespoons + 1 teaspoon)
  • Lukewarm oat milk (or whole milk) – 250ml, 8.8 oz (about 1 cup)
  • Sugar – 1 tsp
  • Salt – 1 tsp
  • Egg Separated – 1
  • Olive Oil – 2 tbsp*
  • Mozzarella cheese – 1/2 ball
  • Cheddar cheese, grated – 1 tbsp
  • Chopped parsley, I use a frozen type – 1 teaspoon
  • Flour for dusting

Method

  1. ADD yeast, sugar and warm water and whisk together then rest for 15 minutes to activate.
  2. WARM milk slightly and stir in the egg yolk. (white is used for glazing)
  3. ADD in flour, salt, yeast mix and milky egg mix and gently combine either using your hands or the dough attachment on your stand mixer. Mix for a few minutes then add in the oil. (oops I forgot this in my video)
  4. ONCE the dough pulls away from the bowl and starts looking clean remove the dough ball with your hands and form a ball. Add a little flour back into the bowl and on top of the dough.
  5. COVER with plastic wrap or a damp cloth and rest in a warm spot for at least an hour until the dough doubles in size.
  6. WEIGH out 32 balls approx 20-25g each. I use the scales so they look even otherwise you could guess. Then stretch and roll into mini balls.
  7. TREE Shape: add baking paper to a large baking tray. Start by leaving 4 balls for the trunk of the tree. Start at the base 7 balls across, then 6, then 5, 4, 3 ,2 and 1 for the top. You could start at the top but I found it easier lining the balls up at the bottom, I placed them snugly side by side but not touching too much as they will rise a little more. Once the tree shape is made cover it with oil plastic wrap or a damp cloth and rest for an extra 30 minutes.
  8. PREHEAT the oven to 220˚C, 200˚C fan forced, 440˚F/400˚F fan, Gas 7.
  9. AFTER resting again brush with the egg white wash and add small pieces of mozzarella cheese to the holes. Then sprinkle with grated cheese and a little parsley.
  10. BAKE for 15-20 minutes until golden. Rest for 5 minutes before serving. If you would like to reheat the following day. Store covered at room temperature overnight then reheat covered with a tray or foil before serving.