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Cranberry and Cheese Christmas Tree

A really fun way to serve bread over the festive period. A pull a part loaf with a festive difference. Bake the star separately as it only takes about 12 minutes. This can be made in a square tin if you prefer or after the festivities.
Buns
350g strong white bread flour, plus extra for kneading
7g sachet easy-blend/fast-action yeast
10g sea salt
20g unsalted butter, melted
1 tbsp honey
210ml tepid water

Filling
250g Camembert (I've also used wensleydale that worked really well)
50g dried cranberries
3-4 Tbsp cranberry sauce

To Serve
1 Tbsp Dried cranberries
2 stems of rosemary destalked & finely chopped.

You will also need a lined baking sheet or a pizza stone

Tip the flour into a large bowl; add the yeast and salt and make a well in the centre. Heat the water until lukewarm, add the melted butter and honey and mix to combine. 

Gradually pour into the dry ingredients and mix until you have a soft dough. Knead in a free-standing machine fitted with a dough hook for 6 minutes, or by hand for 10 minutes, until the dough is smooth and elastic. 

Shape into a ball and place in an oiled mixing bowl. Cover with clingfilm and leave in a warm place for 90 minutes or until doubled in size. 

Turn out onto a floured work-surface and knead for 30 seconds to knock back the dough. Roll into a large, neat rectangle, 1cm thick and brush liberally with the cranberry sauce. Tear the cheese into bite sized pieces and scatter all over the cranberry sauce along with the dried cranberries.  

With the long side of the rectangle nearest to you, roll the dough away from you into a tight spiral. Brush with a little melted butter to seal the roll. Trim off the ends and slice the roll into 12 equal portions. Place one off cut into a greased star shaped cookie cutter, now place one bun at the top of the baking sheet, under this place two buns, next three, final add 5, use the remaining one to create a stump. Cover with oiled cling and prove for about 30 minutes. 

About 20 minutes before are you ready to bake the buns, preheat the oven to 180ºC

Bake the buns on the middle shelf of the oven for 22-28 minutes until well risen and golden brown. 
Bake the star offcut for about 10-12 minutes. 

Cool for 10 minutes on the tray, before removing to a wire rack. Scatter with a few extra dried cranberries and chopped rosemary to serve.