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Ankarsrum recipe


  • 6 g instant dry yeast
  • 300 g wheat flour
  • 195 g durum wheat
  • 300 ml water
  • 50 ml olive oil
  • 2 tsp salt


  • Mozzarella
  • Pesto

Brushing & garnish

  • 1 egg yolk
  • ½ tsp salt
  • 2 tbsp Olive oil
  • 1 tbsp pesto
  • Sea salt

Pull-apart bread with mozzarella and pesto!

Watch us create this festive pull-apart bread with Mozzarella and pesto, a delicious holiday treat that's as
fun to make as it is to eat!

BreadSide dishes

    Follow these steps:

  1. Assemble the Assistent Original with the bowl, dough roller and dough knife.

  2. Pour water into the bowl and add yeast, flour, olive oil and salt. Mix on medium speed until everything is combined. Adjust the arm to about 1-2cm (2/3” to ¾” in) from the edge and knead dough for about 5-10 minutes.

  3. Then place on the bowl cover and set dough to rise for about 1 hour.

  4. Cut mozzarella into smaller pieces and let dry on a paper towel.

  5. Remove dough from bowl. Divide dough into 30 equal pieces.

  6. Take one piece, shape it into a ball. Flatten in your hand, adding mozzarella and pesto in center. Fold the dough over the filling, making a ball and ensuring that the mozzarella and pesto are completely covered.

  7. Shape to a smooth ball.

  8. Add balls, seam-side down in the shape a tree. You can shape the ball on top into star, if desired.

  9. Let rise for 30 minutes.

  10. Preheat oven to 200 °C/400 °F.

  11. Mix egg yolks and salt, brush the bread.

  12. Bake in the center of the oven for 15 - 20 minutes, until the edges are lightly browned.

  13. Immediately brush olive oil and pesto, sprinkle with sea salt, and serve immediately.