@brighteyes847: Golden Christmas Bundt Bread Stuffed with Creamy Chicken, Bacon, Spinach Artichoke & Three Cheeses RECIPE-COOKING WITH BRIGHT EYES For the Bread: Recipe 4 cups all-purpose flour 2 1/4 teaspoons instant yeast (1 packet) 1 tablespoon granulated sugar 1 teaspoon salt 1 cup warm milk (about 110°F) 1 large egg 1/4 cup unsalted butter, melted 1 tablespoon olive oil, for greasing For the Creamy Filling: 1 1/2 cups cooked chicken breast, finely chopped 6 slices bacon, cooked until crispy and crumbled 1 cup frozen chopped spinach, thawed and squeezed dry 1 cup canned artichoke hearts, drained and chopped 4 oz cream cheese, softened 1/2 cup whipped feta 1 cup shredded mozzarella 1/2 cup freshly grated Parmesan 1/3 cup sun-dried tomatoes, chopped 1 small onion, finely diced and caramelized 1 garlic clove, minced 1/2 teaspoon dried oregano 1/4 teaspoon native pepperberry flakes, or black pepper Salt to taste For the Festive Topping: 4 tablespoons unsalted butter 2 slices prosciutto, crisped and broken into shards 1/4 cup macadamia nuts, lightly toasted and finely chopped 1 teaspoon fresh rosemary, finely chopped 1 teaspoon fresh thyme leaves 1/2 teaspoon smoked sea salt flakes 1 tablespoon chili honey 1 teaspoon finger lime pearls, optional A few drops of truffle oil Directions: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the warm milk, egg, and melted butter. Mix until a rough dough forms. Knead the dough for 8-10 minutes by hand or 5-6 minutes in a stand mixer with a dough hook, until smooth and elastic. Place it in a lightly oiled bowl, cover, and let rise in a warm spot for 60-75 minutes, or until doubled in size. While the dough rises, prepare the filling. Heat a small skillet over medium-low heat and cook the diced onion for 10-12 minutes, stirring occasionally, until soft and caramelized. Add the minced garlic and cook for 30 seconds. Let cool. In a large bowl, mix the softened cream cheese and whipped feta until smooth. Stir in the spinach, artichokes, cooked chicken, crispy bacon, mozzarella, Parmesan, sun-dried tomatoes, caramelized onion, oregano, and pepperberry flakes. Season lightly with salt. Grease a 10- to 12-cup Bundt pan thoroughly with butter or nonstick spray. Make sure to coat the center tube and all the grooves. Punch down the risen dough and divide it into approximately 24 equal pieces. Flatten each piece into a small circle. Place a spoonful of filling in the center, fold the dough around it, and pinch the edges firmly to seal. Arrange the filled dough balls seam-side up in the prepared Bundt pan, layering them loosely. Leave a little room for expansion. Cover and let rise for another 25-30 minutes. Preheat the oven to 350°F (175°C). Bake for 35-45 minutes, until the bread is golden brown and cooked through. If the top browns too quickly, loosely cover it with foil for the final part of baking. Let the bread rest in the pan for 10-15 minutes. Carefully invert it onto a serving platter and allow it to cool slightly before decorating. For the brown butter glaze, melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan, until the butter smells nutty and golden brown. Remove from the heat. Brush the warm bread with the brown butter. Scatter over the crispy prosciutto shards, toasted macadamias, rosemary, thyme, and smoked sea salt. Drizzle lightly with chili honey, add finger lime pearls if using, and finish with a few drops of truffle oil. Pull apart while warm and serve. Prep Time: 45 minutes | Cooking Time: 45 minutes | Total Time: 2 hours 30 minutes (including rising time) Kcal: 465 kcal | Servings: 12 serving

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Friday 23 October 2026 13:41:27 GMT