Pull-Apart Christmas Tree - cooking recipe

Ingredients

Dough:
1 (.25 ounce) package active dry yeast
3 tablespoons lukewarm milk
2 1/4 cups all-purpose flour
2 tablespoons freshly grated Parmesan cheese
1/4 cup plain yogurt
1 egg
1 teaspoon salt
freshly ground black pepper to taste
Filling:
5 slices mortadella
1 (7 ounce) container fresh ricotta cheese, well drained
1 tablespoon grated Parmesan cheese
1 egg yolk
1 tablespoon milk

Preparation

Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes.
Combine yeast mixture with flour and Parmesan cheese in the bowl of a stand mixer fitted with the dough hook attachment; mix well. Add yogurt and egg and slowly mix together. Add salt and pepper; mix until dough has pulled together. Turn it out onto a lightly floured surface and knead until smooth, elastic, and no longer sticky, about 10 minutes.
Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 2 hours.
Punch dough down and turn onto a lightly floured surface. Roll out into a 20x4-inch rectangle. Mix ricotta cheese and Parmesan cheese together in a bowl and spread onto the dough. Cover with mortadella slices. Roll dough tightly lengthwise and press edges of log tightly together.
Slice dough log into 3/4-inch slices so you have at least 16 rounds.
Line a baking sheet with parchment paper. Lay dough rounds in the shape of a Christmas tree, leaving a a bit of room in between since they will rise. The bottom row should consist of 5 rounds, the second row 4 rounds, etc. Place the last round on the bottom as the trunk. Cover with plastic wrap and allow to rise for 1 hour.
Preheat the oven to 400 degrees F (200 degrees C).
Beat egg yolk with 1 tablespoon milk in a small bowl and brush onto dough rounds.
Bake in the preheated oven until puffed up and golden, 20 to 25 minutes. Remove from oven and allow to cool before serving.