Vegan Christmas Tree Pull-Apart Bread

This vegan Christmas Tree Pull-Apart Bread is a stunning side dish or appetizer for your holiday table! The brioche-style bread rolls are packed with herbs and naturally colored with spinach.

Prep Time45

Cook Time25

Rest Time3

Total Time4 10

Ingredients

Spinach Mixture

▢ 2 ½ cups (75g) packed baby spinach leaves
▢ ⅓ cup (85g) dairy-free milk, warm
▢ 1 tablespoon dried mixed Italian herbs
▢ 1 tablespoon ground garlic, or more dried herbs

Bread Dough

▢ 2 - 2 ½ cups (250g - 310g) all-purpose plain flour, bread flour (start with less flour and add more if needed)
▢ ⅓ cup (85g) vegan butter, room temperature
▢ 2 tablespoons (30g) lemon juice
▢ 2 tablespoons (25g) granulated sugar
▢ 2 teaspoons instant yeast, (note 1 for regular yeast)
▢ Pinch of salt, if using unsalted butter

Glaze

▢ 1 tablespoon vegan butter
▢ 1 tablespoon fresh or dried herbs, such as oregano, rosemary or other Italian-style herbs

To serve (optional)

▢ pomegranate arils
▢ cherry tomatoes
▢ sun-dried tomatoes, or sun-dried capsicum
▢ marinara sauce, pizza sauce, vegan cream cheese or dip of choice

Instructions

Make the spinach mixture :

Add the spinach, warm milk, herbs and spices to a deep bowl or blending jug and blend with an immersion blender. Alternatively, use a stand blender with a tamper. There isn't much liquid so you'll need to scrape the sides of the blender a little.

Make the dough:

Add the spinach mixture and all the other dough ingredients to a stand mixer (with the dough attachment) or a large bowl. If using a stand mixer, knead the dough for 5-10 minutes. If mixing by hand, mix the ingredients in your bowl with a large wooden spoon. Transfer the dough to a lightly floured surface and knead until smooth.
The dough should be tacky but shouldn't stick to the side of the bowl. If the dough is sticky, add a little more flour and knead again. If the dough is too firm or dry, add a dash of milk and knead again.
Place the dough in a clean bowl. Cover with a tea towel and leave in a warm spot for 1-2 hours or until doubled in size.

Assemble the Pull-Apart Bread:

Divide the dough into 24 equal parts. Shape each part into a smooth ball.
Place a sheet of parchment paper on a large baking sheet.
Arrange the balls of dough seam side down in a Christmas tree shape (including the tree trunk) on your prepared baking sheet. Leave a little room between each ball as they will expand. You will have one dough ball left over which you can shape into a star to top the tree or place on another piece of parchment paper to rest (enjoy it as a snack later).
Cover the tray with a tea towel. Let the Christmas Tree Pull-Apart Bread rest in a warm spot for 1-2 hours or until the dough is puffy again.

Baking and serving the Pull-Apart Bread:

When the bread is ready to bake, preheat your oven to 180°C (350°F).
Bake the bread for 22-28 minutes or until the surface is evenly golden brown and the sides of each ball look cooked.
Melt butter in the microwave or stovetop. Mix with herbs in a small bowl. Brush the butter mixture on your bread while it’s warm.
If desired, sprinkle the pull-apart bread with cherry tomatoes and pomegranate arils. Serve the bread warm with your favorite marinara sauce or condiment of choice.

Notes

If you use regular yeast, combine it with 2 tablespoons of warm water and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.

Nutrition

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