The golden-brown crust encases a warm, gooey interior filled with melted cheese and aromatic garlic. It is sure to become a holiday favourite with your family or guests during the festive season....
Making the Dough Fit the Dough Tool. Add flour, milk, melted butter, yeast, honey, eggs and salt into the Appliance bowl. Knead for 10 minutes on speed 2, until a dough is formed. Tip: Scrape the bowl with a spatula halfway through if necessary. Transfer the dough into a lightly oiled bowl and cover with a damp tea towel. Prove for 1 hour until doubled in size.
Making the garlic butter Clean the Appliance bowl and fit the K-Beater. Add butter, garlic, basil, oregano, parsley, salt, chilli flakes and Parmesan cheese into the Appliance bowl. Mix for 20 seconds on speed 3, until combined.
Preheat the oven to 180°C. Line a baking tray with parchment paper. Divide the dough in two equal pieces. Roll out each piece using a rolling pin into a rectangle, about 38 cm x 25 cm. Place one dough rectangle on the baking tray. Spread two thirds of the garlic butter over the surface of the dough. Top with grated mozzarella, reserving a handful for later. Place the other dough rectangle on top of the other to make a sandwich. Mark the middle point at the top edge of the dough. Cut a large triangle from the bottom corners to this mark at the top, reserve the excess dough. Cut horizontal slices about 2.5 cm (1”) apart from the top to bottom to create branches, leaving the middle ‘trunk’ of the tree intact. Stretch and twist each strip outwards to create the branches. Brush the remaining garlic butter over the breads. Sprinkle with the reserved mozzarella. Bake for 25 minutes at 180°C, until golden brown.
Optional Cut the remaining dough bits into 2.5 cm (1”) wide strips and roll up into swirls. Top with a little grated cheese. Bake for 15 minutes at 180°C, until golden brown.
To serve Serve warm.
Substitutions Fresh parsley can be replaced with 2 tsp of dried parsley.