Tear-and-share Christmas tree

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Tear and share Christmas tree

Serves around 12


In a jug, combine 300ml warm water with 1 x 7g packet of yeast. Set aside for 3-4 minutes until foamy. Beat 500g strong bread flour, 1 tsp salt and 1 tsp sugar. Add the water mixture and beat for 10 minutes until a springy dough is formed. Transfer to an oiled bowl, cover with a clean tea towel and leave to rise for 45 minutes. Knock back the dough and cut out one Christmas star for the top of the tree. Form the remaining dough into balls, each weighing around 25g. Drain 2 x 125g pots of Mozzarella pearls (bocconcini) and push one pearl into the centre of each ball, wrapping the dough around the cheese. On a baking tray, arrange the dough balls (seam side-down) to form a Christmas tree. Leave to prove again for 50-60 minutes. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Brush the dough balls with egg wash and bake for 15-20 minutes until the tops are golden. In a bowl, mix together 30g melted butter and 3 tbsp chopped fresh herbs (basil, parsley, rosemary or a mixture). Brush the dough balls with the herby butter and serve with fresh pesto, for dipping.


Per serving: 204kcals, 4.5g fat (2.7g saturated), 31.6g carbs (1.1g sugars), 9.5g protein, 2.9g fibre, 0.231g sodium

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