Christmas potato bread tree stuffed with smoked cheese, golden onions, and herb butter

Instructions

1. 1

   Boil the potato in enough water for 12 to 15 minutes, until very tender. Drain well and mash until smooth. Let it cool for 10 minutes so it is warm, not hot.

2. 2

   In a large bowl, mix the warm milk, instant dry yeast, and sugar. Let stand for 5 minutes. Add the mashed potato, 420 g (3 1/3 cups) all-purpose flour, 8 g (1 1/2 tsp) salt, 45 g (3 tbsp) melted butter, and 1 large egg. Mix until a dough forms.

3. 3

   Knead for 8 to 10 minutes, by hand or with a mixer, until the dough is smooth and slightly elastic. If it is too sticky, add a little more flour, 1 tablespoon at a time. Shape into a ball, cover the bowl, and let rise for 35 minutes in a warm place, until visibly puffed.

4. 4

   While the dough rises, heat the olive oil in a skillet over medium heat. Add the onion and a pinch of salt. Cook for 12 to 15 minutes, stirring, until golden and sweet. Add the black pepper, stir, and let cool.

5. 5

   In a small bowl, mix the softened butter with the parsley, rosemary, and garlic until evenly combined into an herb butter.

6. 6

   Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.

7. 7

   Punch down the dough and divide it into 15 equal pieces. Flatten each piece into a disk. Place a little shredded smoked cheese, some golden onion, and a small amount of herb butter in the center. Seal well and shape into a ball.

8. 8

   Arrange the filled balls on the baking sheet in the shape of a Christmas tree: one ball on top as the tip, then rows of 2, 3, 4, and 5, and one or two balls at the bottom as the trunk, leaving just a little space so they join while baking.

9. 9

   Brush the surface with the beaten egg and sprinkle with the sesame seeds. Let rest for 10 minutes while the oven finishes heating.

10. 10

    Bake for 24 to 28 minutes at 375°F (190°C), until the tree is puffed and golden brown. If you like, brush with any remaining herb butter as soon as it comes out of the oven and finish with flaky salt.

11. 11

    Let rest for 8 minutes before serving so the cheese can settle slightly. Serve warm so each piece pulls apart easily.