Ingredients
FLOUR 375g
DRY YEAST 7g
SALT 3g
WARM MILK 180ml
1 EGG 1
SHREDDED CHEESE 125
PARSLEY
BUTTER
EGG WASH
Instructions
Place the flour in a large mixing bowl and add the salt.
Make a well in the center before adding the yeast and warm milk.
Add the egg and melted butter.
Gently whisk the liquid ingredients in the center.
Use a spatula to mix the flour from the sides.
When the dough comes together in lumps, knead it well until smooth and elastic. Cover and set aside for 1 hour or until doubled in size.
Punch the dough down.
Cut the dough into quarters.
Roll each piece into a ball, then flatten with a rolling pin.
Spread butter over the dough, then top with shredded cheese.
Top with parsley.
Top with another sheet of dough, then press out as much air as possible, before flattening again with a rolling pin.
Cut the dough into 1-inch strips.
Brush the strips with softened butter.
Place two strips on top of each other, then press a wooden skewer (or chopstick) down the middle. Place the cheese twists on a baking sheet lined with parchment paper, then set aside for 20 minutes.
Brush with egg and bake at 180°C/350°F for 25 minutes.
