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Cheesy Pull Apart Christmas Bread

Cheesy pull apart Christmas bread is a golden, soft yeast-dough wreath filled with mozzarella and brushed with garlic-herb oil. Arrange the cheese-stuffed rolls in two rings for a festive centerpiece that pulls apart easily for serving.
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Prep Time 35 minutes
Cook Time 30 minutes
rising and standing 2 hours
Total Time 3 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 2 tbsp granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large, at room temperature
  • 3.5 cups all-purpose flour
  • 1 tsp kosher salt
  • 0.25 cup unsalted butter softened and cut into pieces
For the filling
  • 12 oz low-moisture mozzarella cheese cut into 24 pieces
For the garlic-herb oil
  • 2 tbsp olive oil
  • 1 cloves garlic finely grated
  • 2 tbsp fresh parsley chopped
  • 2 tbsp red bell pepper finely diced

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 4-inch oven-safe ramekin
  • 1 small skillet

Method
 

Make the dough
  1. Stir the milk, warmed to 105–110°F, with the sugar and yeast in a large bowl. Let stand for 5–10 minutes, until foamy.
  2. Whisk the egg into the yeast mixture, then stir in the flour and salt until a shaggy dough forms.
  3. Knead in the softened butter a piece at a time.
  4. Knead the dough on a clean counter for 8–10 minutes, until smooth and elastic.
  5. Return the dough to the bowl, cover, and let rise at room temperature for 1–1 1/2 hours, until doubled.
Shape and bake
  1. Line an 18x13-inch rimmed baking sheet with parchment and set a 4-inch oven-safe ramekin upside down in the center as a guide.
  2. Divide the dough into 24 equal pieces.
  3. Wrap one piece of mozzarella in each piece of dough and pinch the seams closed.
  4. Arrange the dough balls seam-side down in two rings around the ramekin.
  5. Cover loosely and let rise for 30–45 minutes, until puffy, while heating the oven to 350°F.
  6. Lift away the ramekin and bake for 25–30 minutes, until the bread is golden brown and the center rolls reach about 190°F.
Finish the bread
  1. While the bread bakes, warm the olive oil in a small skillet over low heat.
  2. Add the garlic and cook for 30 seconds without browning.
  3. Remove the skillet from the heat and stir in the parsley and red bell pepper.
  4. Brush the hot wreath with the garlic-herb oil.
  5. Let rest on the pan for 10 minutes before serving.

Notes

For the smoothest dough, add the softened butter a piece at a time as directed. Store leftovers covered in the refrigerator for up to 3 days; freeze baked rolls yes, tightly wrapped, for up to 2 months. For a lower-lactose variation, use lactose-free milk and lactose-free mozzarella.