1 large egg beaten with 1 tablespoon water, for egg wash
Instructions
Heat milk in a small saucepan over medium heat until it registers 110° on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.
Process flour, remaining 2 tablespoons sugar, salt, butter pieces in a food processor until mixture resembles coarse meal. Add milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 375°. On a lightly floured work surface, roll out dough to form a 15-by-18-inch rectangle. Brush surface with melted butter. Sprinkle dough evenly with cheese, thyme, and pepper.
Fold dough in half horizontally. Roll out to form a 10-by-18-inch rectangle. Cut into 10-inch long 1/2-inch wide strips. Twist 2 strips around each other; pinch edges to keep strips from unraveling. Shape twists to from a spiral; transfer to a baking sheet lined with parchment paper. repeat with remaining strips. Brush twists with egg wash. Bake until deep golden brown 20-22 minutes.
Originally Submitted
1/30/2012
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