with Thyme & Spring Onion Tinsel
Ditch the boring dinner rolls! This pull-apart Christmas tree is the cosy, flavourful side your holiday table needs. Each soft, cheesy pocket is infused with bacon, fragrant thyme and buttery goodness. Baked into a showstopping tree shape and finished with a scattering of bright spring onions, it’s a fun, tear-and-share bread that perfectly complements any festive main course.
Allergens
Utensils
Tags
Cheddar cheese
1 packet
Basic Sponge Mix
2 packet
Spring Onion
3
Greek-Style Yoghurt
2 packet
Diced Bacon
90 g
Thyme
1 sachet
Parmesan cheese
1 packet
Olive oil
1 drizzle
Egg
1 piece
Water
0.33 cup
Salt
0.5 tsp
Flour
0.25 cup
- Preheat oven to 240°C/220°C fan-forced. Thinly slice spring onion. Pick thyme leaves.
- In a small bowl, whisk the egg.
- In a large bowl, combine basic sponge mix, Greek-style yoghurt, the water, salt, Cheddar cheese, thyme leaves, half the Parmesan cheese, half the spring onion, and a drizzle of olive oil.
- Lightly dust a work surface with a generous pinch of plain flour.
- Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside.
TIP: If the dough is too sticky, add extra pinches of flour while kneading!
- Divide dough into 28 pieces, forming them into
equal sized balls.
- Place balls on an oven tray lined with baking paper, in the shape of a Christmas tree (they should be just touching).
- Brush some egg wash on dough balls and bake until golden, 15 to 20 minutes.
- In the last 10 minutes of cook time, sprinkle with diced bacon and bake, until golden.
- Transfer pull-apart bacon Christmas tree to a serving platter.
- Whilst warm, sprinkle with the remaining Parmesan and spring onion to serve. Enjoy!
5580
kJ
Energy (kJ)
1330
kcal
Calories
38.5
g
Fat
17.9
g
of which saturates
182
g
Carbohydrate
14.7
g
of which sugars
8.6
g
Dietary Fibre
56.1
g
Protein
0
mg
Cholesterol
4390
mg
Sodium
