In a large mixing bowl, combine bread flour, instant dry yeast, granulated sugar, and kosher salt. Gradually add warm milk or water and mix until a rough dough forms. Let the mixture rest for 10 minutes before adding melted unsalted butter. Knead the dough for 10–15 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1½ hours or until it has doubled in size.

Prepare the mozzarella by cutting it into 30–33 small pieces and set aside for easy access during assembly.

Punch the dough down gently, divide it into 19–20g portions, and roll each piece into a ball. Flatten each ball, place a piece of mozzarella in the center, and reshape it, sealing the cheese inside. Arrange the filled dough balls on a parchment-lined baking sheet in the shape of a Christmas tree.

Cover the arranged dough balls with a clean kitchen towel and let them proof for about 1 hour in a warm place. Preheat the oven to 425ºF (218ºC).

Brush the tops with an egg wash, then bake for 20 minutes, or until golden brown and the cheese begins to ooze out.

Mix melted butter with fresh herbs and brush generously on top of the warm bread. Sprinkle grated Parmesan and a pinch of red pepper flakes.