1-First, roast the garlic: Slice the top off the head of garlic, drizzle it with extra-virgin olive oil, wrap it in foil, and roast for 40-55 minutes until it’s soft and fragrant. While that’s happening, you can get started on the dough to save time. I remember the first time I tried this; the aroma filled my kitchen and made me feel like a pro baker!

2-Next, make the dough: In a stand mixer’s bowl, whisk together the flour, yeast, and salt. Add the warm milk, honey, eggs, and 2 Tbsp of butter, then mix with the dough hook for 4-5 minutes until it’s smooth, adding extra flour if it feels sticky. Let it rise for 30-60 minutes this is a great moment to sip some tea and relax. Once risen, prepare the garlic butter by squeezing the roasted garlic into a bowl and mashing it with the remaining butter, Parmesan, sage, basil, oregano, parsley, and chili flakes.

3-Shaping and Baking the Bread: Now for the fun part: Divide the dough in half and roll each into a 15 x 11-inch rectangle. Stack them, cut out a large triangle, and separate the two. Place one on a parchment-lined baking sheet, spread two-thirds of the garlic butter over it, and top with the second triangle. Cut 1-inch horizontal slices down to the base, leaving the center uncut, then gently twist each strip to form the tree shape. Brush the top with the rest of the garlic butter and bake for 25-30 minutes until golden brown.