If you’re seeking a charming and unique way to serve bread on Christmas Day, this BUTTER BREAD CHRISTMAS TREE is ideal. The bread is superb, soft, and aromatic, and the salami and cheese filling in each sandwich also makes it incredibly delicious. I’m certain it will delight both your lunch and your guests.

A picturesque Christmas tree that doubles as a centerpiece. Each person takes their own delicious ball and enjoys it until the last bite.

I suggest making this Yoghurt and Raspberries Cake to serve your guests after the meal during the holidays.

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  • CuisineItalian

Merry Christmas would not be complete without a delicious CHRISTMAS BUTTER BREAD TREE. The bread is magnificent, plush and fragrant, and the tasty salami and cheese filling in each sandwich make it exceptionally delightful.



200 g flour manitoba
200 g flour
50 g buttermilk
12 g fresh beer yeast
210 ml water
5 g salt
3 g sugar

For the filling

100 g salami, Milano type
100 g scamorza cheese

For the decoration

200 ml tomato puree
2 tablespoons extra-virgin olive oil


Dissolve the yeast and sugar in lukewarm water, then add it to the flour and start kneading.

Add the salt and chopped butter and knead vigorously until the butter is well mixed into the dough.

Tip the dough onto a work surface and knead it by hand. Shape the dough into a loaf and leave it to rise in a covered bowl, with the bowl facing upwards, for approximately 30 minutes.

Next, knead the dough roughly by folding it, shape it into a loaf again, and place it in a covered bowl to rise for around 2 hours.

After the resting time has passed, deflate the dough and cut it into 11 pieces weighing 50-52 g each. The 12th piece should weigh more as it will be used as the final piece.

Cut the salami and scamorza cheese into squares. Then slightly flatten the 11 pieces. Put two pieces of salami and one piece of cheese in the centre. Close it tightly to form a ball and shape it into a round using your palms.

Put each ball inside a paper mould in the shape of a tree starting from the top. When you reach the trunk, take the larger piece and roll it out to form a small rectangle. Then generously stuff it and close the two ends like a wallet, put it in the paper mould. Leave it for another 30 minutes to rise.

In a bowl, put the tomato paste mixed with salt, oil, and oregano. After the buns have risen, cover each one with a spoonful of passata and add a cube of scamorza cheese. Heat the oven to 180 degrees, bake for 25 minutes, and then turn on the grill function to brown the cheese. Happy Christmas!


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