Adapted from Katy Beskow's ‘Easy Vegan Christmas’
Bring this tear-and-share doughball Christmas tree to the table for a fun, festive start to your meal. It’s also the perfect addition to any Christmas movie night in! The doughballs use store cupboard ingredients, can be made ahead and frozen, and are easy to prepare (kids love to knead and shape the doughballs too).
Katy Beskow’s Doughball Christmas tree
Serves 4Ingredients
For the dough balls:
300g (2 ½ cups) strong white bread flour, plus extra for dusting
½ tsp dried fast action yeast
2 tbsp olive oil, plus extra for greasing
For the dip:
🧀 Honestly Tasty Garlic & Herb
🌿 small handful of flat-leaf parsley, finely chopped
🧂 a generous pinch of sea salt
Method
1. In a large bowl, mix together the flour and yeast. Stir in the olive oil, along with 200ml (generous . cup) lukewarm water and bring together to form a dough.
2. Sprinkle a clean work surface with a little flour, then knead the dough for 10 minutes until soft and elastic.
3. Lightly grease a baking tray with oil. Cut the dough into 15 even pieces and roll them into balls. Arrange on the baking tray, with 5 doughballs at the bottom, then 4, then 3, 2 and 1, in the shape of a Christmas tree. Position the doughballs close to each other but not touching (they will increase in size during proving). Cover the baking tray with cling film (plastic wrap), then place the tray in a warm place to prove for 45 minutes.
4. In the meantime, prepare the garlic dip. Score the spread (in the pot) to break it up and then tip into a bowl. Mash lightly with a fork and stir in fresh parsley and sea salt to combine. Leave to the side (at room temp).
5. Increase the oven temperature to 200ºC/400ºF/gas mark 6. Remove the cling film from the tray with the proved dough balls, then bake in the oven for 15–20 minutes until golden.
6 Remove the doughballs from the oven and brush over the Garlic & Herb spread. Serve the remaining butter in a bowl alongside.
