Recipe information
Yield
makes 18
Ingredients
Preparation
Step 1
Heat the milk in a small saucepan over medium heat until it registers 110°F on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons of the sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.
Step 2
Process the flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until the mixture resembles coarse meal. Add the milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.
Step 3
Preheat the oven to 375°F. On a lightly floured work surface, roll out the dough to form a 15 × 18-inch rectangle. Brush the surface with melted butter. Sprinkle the dough evenly with cheese, thyme, and pepper.
Step 4
Fold the dough in half horizontally. Roll out to form a 10 × 18-inch rectangle. Cut into 10-inch-long, 1/2-inch-wide strips.
Step 5
Twist 2 strips around each other; pinch the edges to keep the strips from unraveling. Shape the twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with the remaining strips.
Step 6
Brush the twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.
