Pull, Share, Enjoy: Nutella Christmas Tree Bread
There’s something magical about Christmas baking — the warmth in the kitchen, the smells that fill the house, and the joy of creating something festive by hand. Making this Christmas tree pull-apart bread instantly put me in the holiday spirit and reminded me why I love baking during this season.
Perfect for sharing at a Christmas party, this bread is soft, gooey, and fun to pull apart. Each bite feels festive and comforting, making it a centrepiece that’s as enjoyable to eat as it is to make.
Why You’ll Love this Recipe
- Easy but Impressive – It looks stunning, yet the steps are simple and beginner-friendly.
- Irresistible Nutella Filling – The warm chocolate-hazelnut centre makes every bite comforting and festive.
- Perfect for Sharing – Pulling apart each piece makes it fun and interactive at holiday gatherings.
- No Fancy Tools Needed – You can make this with basic pantry ingredients and equipment.
- Smells Like Christmas – Your kitchen fills with a cozy, sweet aroma that feels instantly festive.
- Family-Friendly Fun – Kids and adults alike enjoy shaping the tree and assembling the dough balls.
- A Beautiful Centrepiece – It doubles as a show-stopping treat for brunch tables, parties, or gifting.
If you’re looking for the perfect cookie to pair with your festive bakes, don’t miss my No-Spread Gingerbread Cookie Recipe. It’s the exact one I use to make the little gingerbread star in the photos, and it bakes up beautifully sharp and sturdy every time — no puffing, no spreading, no chilling. If you want reliable gingerbread for decorating, this is the one you’ll want to try.
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The Secret to Extra-Soft Bread: Tangzhong
Tangzhong is a cooked flour-and-milk paste that helps your bread stay incredibly soft and fluffy. By pre-gelatinising the flour, it locks in extra moisture, so your Christmas Tree bread stays tender for days.
Ingrdients in Tangzhong:
- Milk – Adds moisture and richness to the tangzhong, helping the bread stay ultra-soft for longer.
- Bread flour – Thickens the milk into a smooth paste that boosts hydration and creates an extra fluffy texture.
- Make the Tangzhong: In a small saucepan over low heat, whisk together the milk and flour.
- Cook for 2–3 minutes, whisking constantly, until it forms a smooth, thick paste.
- Transfer the paste to a small bowl and allow it to cool completely before using.
Ingredients in Christmas Tree Pull-Apart Bread Dough
- Warm milk – Needs to be lukewarm to activate the yeast properly and adds tenderness to the dough.
- Active dry yeast – The leavening agent that gives the dough its rise and creates a light, fluffy crumb.
- Caster sugar – Feeds the yeast and lightly sweetens the dough.
- Bread flour – Provides structure and elasticity. The higher protein content helps the bread rise well while staying soft and pillowy.
- Salt – Enhances the overall flavour and helps strengthen the dough.
- Egg – Adds richness, colour, and softness to the bread.
- Unsalted butter – Brings flavour, tenderness, and a beautifully soft crumb.
- Vegetable oil (for greasing) – Prevents sticking and keeps the dough easy to handle during proofing.
- Nutella – The star of the show! Adds a rich, chocolate-hazelnut centre to every bun, making each pull-apart bite gooey, decadent, and impossible to resist.
How to Make this Christmas Tree Pull-Apart Bread
Here are some key tips for making the perfect Christmas tree pull-apart bread ! Be sure to scroll down to the printable recipe card for the ingredient amounts for a complete guide to learn how to make this pull-apart bread.
- Microwave the milk in a heatproof jug for about 30 seconds, or until lukewarm.
- Add 10 g caster sugar and the yeast, then stir until the yeast has fully dissolved.
- Cover the jug with a small towel and let it sit for 5 minutes.
- The mixture should become foamy — this means your yeast is active and ready to use.
- Make the dough: In the mixing bowl of a stand mixer, combine the flour, 40 g caster sugar and salt.
- Mix lightly by hand with a spatula, then create a well in the centre.
- Add the egg, the foamy yeast mixture, and the completely cooled Tangzhong into the well.
- Attach the dough hook and begin kneading on low speed.
- The mixture will look shaggy at first — this is normal.
- Gradually add the softened butter, a little at a time, allowing each addition to fully incorporate before adding more.
- Once all the butter is in, increase the speed to medium and knead for 5–8 minutes, or until the dough passes the windowpane test.
- To check, gently stretch a small piece of dough — it should become thin enough for light to pass through without tearing.
- First proof: Transfer the dough to a lightly oiled bowl.
- Cover with cling film, and place in a warm spot for the first proof until it doubles in size (about 1–2 hours).
- If your kitchen is cold, like mine, you can place a cup of hot water inside your oven to create a warm, cozy environment for the dough to rise comfortably.
- Just make sure the oven is off!
- Once the dough has doubled, remove the cling film, dust lightly with flour, and knock out the air.
- Turn the bowl upside down and let the dough fall onto the countertop under its own weight, sticky side up.
- Gently pull the edges away from the centre without tearing the dough, start by dragging the dough toward you while tucking the edges underneath to squeeze out the air and tighten the surface to form a rough ball.
- Repeat this motion for about 3 to 5 minutes to build tension and create a smooth, round dough.
- Prepare the Nutella filling: Line a small tray with parchment paper. Scoop out 22 x 1 teaspoon portions of Nutella and place them on the tray, spaced apart. Freeze until firm.
- Make the Christmas tree: Weigh the dough and divide it into 22 equal pieces, total weight is 727 g, so about 33 g each.
- Shape each piece into a smooth ball by pulling the sides down and rolling lightly on the work surface. Cover with a tea towel. Continue to shape the remaining dough.
- When ready to fill, remove the firmed Nutella portions from the freezer. Roll each dough ball into a 3-inch circle.
- Place a Nutella dollop in the centre.
- Pinch the edges to seal. Shape gently back into a smooth ball by dragging it onto the work surface.
- Arrange the filled dough balls on a parchment-lined baking sheet to form a Christmas tree shape, leaving space between each ball.
- Second Proof: Cover the shaped tree with a tea towel and let it rise for 45 minutes or until the balls start touching each other. When the second proof is almost complete, preheat the oven to 180℃ (fan).
- Bake it: For a golden finish, mix the egg and milk to create the egg wash.
- Brush a thin layer over each bun.
- Bake in the preheated oven for 16–18 minutes, or until golden brown. Transfer to a wire rack and allow to cool for 5 minutes.
- Decoration and Serve: Dust lightly with icing sugar for a snowy festive touch. Sprinkle with dried cranberries and chopped pistachios. Serve warm and enjoy!
Tips for Success
- Measure your dough evenly – Keeping each ball the same size helps the tree bake uniformly.
- Freeze the Nutella portions – This makes filling the dough much easier and prevents leaking.
- Seal the dough well – Pinch the seams tightly so the Nutella stays inside while baking.
- Let the dough rise fully – A well-proofed dough gives you a soft, fluffy pull-apart texture.
- Use parchment paper – It helps shape the tree easily and prevents sticking.
- Brush with egg wash – This gives the bread a beautiful golden finish.
- Allow it to cool slightly – The structure sets, the Nutella thickens again, and the pieces pull apart cleanly.
How to Serve Christmas Tree Pull-Apart Bread
- Serve warm – This bread is at its best when the Nutella is soft and gooey.
- Place it in the centre of the table – Let everyone pull off a piece for a fun, family-style treat.
- Add a light dusting of icing sugar for a snowy, festive finish.
- Pair with hot drinks – It goes perfectly with hot chocolate, coffee, or mulled wine.
- Enjoy as a brunch centrepiece – It’s beautiful on any holiday breakfast or dessert spread.
How to Store Christmas Tree Pull-Apart Bread
Honestly, there’s barely ever a chance to store this bread in my house — it disappears the moment it hits the table! Everyone pulls off a piece so quickly that I’m lucky if I even get one for myself. And because it’s so soft and delicious fresh from the oven, we rarely need to reheat it either.
But just in case you do have leftovers:
- Room temperature: Keep the bread in an airtight container for up to 2 days.
- Reheat: Wrap it in foil and warm at 150°C (300°F) for 8–10 minutes to soften it again.
- Avoid the fridge: It dries out the bread.
- Make-ahead tip: If prepping early, freeze teaspoon-sized Nutella portions, not the baked bread — it makes filling the dough super easy.
Frequently Asked Questions
Yes! You can prepare the dough, let it rise once, then refrigerate it overnight. Bring it back to room temperature before shaping.
Absolutely. Chocolate spread, peanut butter, cookie butter, or even jam work well — just freeze small portions first to make filling easier.
You don’t have to, but freezing teaspoon-sized portions makes shaping and sealing the dough much easier and less messy.
Pinch the seams very tightly and place the seam side down on the tray.
It’s best enjoyed fresh, but it stays soft for about 2 days when stored in an airtight container.
Wrap the bread in foil and warm at 150°C (300°F) for 8–10 minutes.
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Christmas Tree Pull-Apart Bread
- Prep Time: 30 mins
- Proof Time: 3 hrs
- Cook Time: 16 mins
- Total Time: 3 hours 46 minutes
- Yield: 22 servings 1x
- Category: Bread
- Method: Bake
- Cuisine: Western
Description
This Christmas Tree Pull-Apart Bread is soft, fluffy, and filled with gooey Nutella in every bite. It’s festive, fun to make, and guaranteed to be the star of your holiday table.
Ingredients
For the Tangzhong
- 100 ml milk
- 20 g bread flour
For the Dough
- 125 g warm milk
- 1 tsp active dry yeast
- 50 g caster sugar (divide 40 g – dough + 10 g – bloom the yeast)
- 335 g bread flour
- 1/2 tsp salt
- 1 large egg
- 55 g unsalted butter (softened)
- 1 tsp vegetable oil (for the proofing bowl)
For the Filling
- 22 tsp Nutella
For the Egg Wash
- 1 egg
- 1 tbsp milk
For the Decoration
- dried cranberries, finely chopped
- pistachios, finely chopped
- icing sugar
- gingerbread star (see note)
Instructions
Make the Tangzhong
- In a small saucepan over low heat, whisk together the milk and flour.
- Cook for 2–3 minutes, whisking constantly, until it forms a smooth, thick paste.
- Transfer the paste to a small bowl and allow it to cool completely before using.
Make the Dough
- Microwave the milk fin a heatproof jug or 30 seconds, or until lukewarm.
- Add 10 g caster sugar with the yeast directly into the lukewarm milk. Stir well to combine. Cover with a small towel and let it sit for 5 minutes, or until the yeast becomes foamy.
- In the mixing bowl of a stand mixer, combine the flour, salt, and 40 g caster sugar. Mix lightly by hand with a spatula. Create a well in the centre of the mixture.
- Into the well, add the egg, the foamy yeast mixture, and the completely cooled Tangzhong.
- Attach the dough hook and knead on low speed until the ingredients come together. Gradually add the softened butter, a little at a time.
- Once all the butter is incorporated, increase the mixer to medium speed and knead for 5–8 minutes, or until the dough passes the windowpane test (stretch a small piece — it should be thin enough to see light through without tearing).
- Transfer the dough to a lightly oiled bowl, cover with cling film, and place in a warm spot for the first proof until it doubles in size (about 1–2 hours).
Prepare the Filling
- Line a small tray with parchment paper.
- Scoop out 22 x 1 teaspoon portions of Nutella and place them on the tray, spaced apart.
- Freeze until firm.
Shape and Fill the Dough Balls
- Once the dough has doubled, remove the cling film, dust lightly with flour, and knock out the air. Transfer to a lightly floured surface.
- Knead gently for 2–3 minutes and shape into a smooth ball by dragging the dough toward you while tucking the edges underneath. Cover with a tea towel and rest for 15 minutes.
- Divide the dough into 22 equal pieces, total weight is 727 g, so about 33 g each.
- Shape each piece into a smooth ball by pulling the sides down and rolling lightly on the work surface. Cover with a tea towel.
- When ready to fill, remove the firmed Nutella portions from the freezer.
- Roll each dough ball into a 3-inch circle, place a Nutella dollop in the center, and pinch the edges to seal. Shape gently back into a smooth ball by dragging it onto the work surface.
- Arrange the filled dough balls on a parchment-lined baking sheet to form a Christmas tree shape, leaving space between each ball.
Second Proof
- Cover the shaped tree with a tea towel and let it rise for 45 minutes, or until the balls start touching each other.
Bake the Christmas Tree
- When the second proof is almost complete, preheat the oven to 180℃ (fan).
- For a golden finish, mix the egg and milk to create the egg wash, and brush a thin layer over each bun.
- Bake for 16–18 minutes, or until golden brown.
- Transfer to a wire rack and allow to cool for 5 minutes.
Decorate and Serve
- Dust lightly with icing sugar for a snowy festive touch.
- Sprinkle with dried cranberries and chopped pistachios.
- Serve warm and enjoy!
Notes
- Tangzhong method: This recipe uses the Tangzhong method, which helps create ultra-soft and fluffy bread that stays fresh longer. Don’t skip this step—it really makes a difference!
- Gingerbread Star: Check out my No-Spread, No-Chill Gingerbread Cookie Recipe for the full recipe. I dust it with edible gold dust.
Nutrition
- Serving Size: 1 serving
- Calories: 113kcal
- Sugar: 3g
- Sodium: 63mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Final Thoughts
This Christmas tree pull-apart bread has truly become one of my favourite festive bakes — it’s simple, comforting, and always brings people together. There’s something so joyful about watching everyone reach in, pull off a warm, Nutella-filled piece, and enjoy it right away. It’s the kind of bake that doesn’t need to be perfect to be loved, and that’s exactly what I adore about Christmas baking: it’s all about sharing moments, not perfection.
If you end up making this, I hope it brings the same warmth, excitement, and delicious chaos to your holiday table as it does to mine.
Wishing you and your loved ones a very Merry Christmas, and a season filled with warmth, good food, and happy baking!
