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Brie, honey & pecan doughball tree recipe image

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80 g g butter butter
1 tbsp tbsp sugar sugar
7 g g dried yeast dried yeast
1 tsp tsp salt salt
300 g g flour flour
(for bread)
150 g g brie brie
(cut into small pieces)
3 sprigs sprig rosemary rosemary
(leaves picked and chopped, reserving the tops (you can also use 1 tsp dried rosemary))
20 g g pecan nuts pecan nut
1 tbsp tbsp Runny Honey Runny Honey
75 g g Cranberry Sauce Cranberry Sauce

Brie, honey & pecan doughball tree

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50 min


With a lovely crunch from the pecans and sweetness from the honey, this tear and share doughball tree makes a great centrepiece for any festive spread.

  1. Melt 50g butter in hot water and leave to one side to cool until it is slightly warm.
  2. Mix the yeast, sugar, salt and flour in a bowl then pour in the butter and water and mix until a dough forms. Turn the dough out onto a work surface and knead for 8-10 minutes until it is smooth and springy. Lightly oil a clean bowl then add the dough and cover loosely with a tea towel. Leave to prove in a warm place for around 1 hour or until it has doubled in size.
  3. Knead the dough again briefly then tear off 25g pieces and flatten into a circle. Fill the centre with brie for richness and wrap the dough around it to form a tight ball.
  4. Line a baking sheet with baking paper and arrange the doughballs in a Christmas tree shape leaving a small space between each one. Cover again with a tea towel and leave to rise for 30 minutes.
  5. Preheat the oven to 200C/180C fan/gas mark 6.
  6. Melt the 30g butter and mix with the chopped rosemary and some seasoning.
  7. Brush over the doughballs and poke in the rosemary tops, brushing with butter. Scatter over the pecans to add crunch and bake in the oven for 25-30 minutes.
  8. Brush with any remaining butter and drizzle over the honey for sweetness as soon as they come out of the oven and serve with the cranberry sauce for dipping, for a lovely fruitiness.