Today I post the Bread we had for Dinner at the holy night, as I promised yesterday.
I like pull apart breads, like the “Brötchenkranz”, a typical german way to serve rolls at parties. When I saw a Christmas tree shaped “Brötchenkranz” I fell in love with it immediately. Sadly, I cannot remember anymore where I saw it the first time. I thought that it was yeastspotted, but I could not find it there. The Google picture search shows me a lot of baked Christmas trees.
Which was my original Inspiration? I can’t tell.
As dough I choosed an overnight recipe, which I could shape and bake in the morning of December, 24th. The Rolls had a nicely soft and fluffy crumb and a complex taste due to the long rise.
Christmas Tree Bread
- 50g Bread crumbs
- 450g flour Type 550
- 75g sour cream
- 250g Water
- 50g Butter
- 3g fresh yeast
- 10g Salt
- 3g diastaltic malt(optional)
Knead all ingredients in the kitchen machine 5 min at slow speed and 5 min at high speed.
Ferment overnight at room temperature (about 10 hours).
The next morning divide the dough into 15 pieces of 45g each and two pieces of 75g. Shape into round rolls. Dip them into seeds if desired and arrange as a Christmas tree. The small rolls form the Tree and the big ones the trunk.
Proof for 1 hour.
Bake at 225°C for about 30 min with steam.