Twisted Buns with Cheddar Cheese

Instructions

1. In a bowl, mix the flour, salt, milk, yeast and egg. Knead the dough and transfer the pho to a bowl greased with a little oil; cover with foil for fresh storage and leave in a warm place to rise. You can put it in the oven at 35°C for 45 minutes or until it doubles in size.
2. Take the leavened dough. Shape the current and cut into 4 equal parts. Shape into balls; roll the first into a 20x30 cm rectangle. Brush the rolled crust with half of the melted butter. Spread 50 g of grated cheddar cheese and 2 tbsp of parsley on top.
3. Roll out the second ball of dough. Place on top of the Cheddar crust and roll out the two layers to seal them well. Cut into 8 strips across the long side. Press the strips with a sushi rice stick lengthwise; stretch and twist. Bring the two ends together; stretch and twist again. Arrange in a lightly oiled pan.
4. Continue with the remaining strips. At this point, you can freeze the remaining dough or put it in the fridge and make a pizza for dinner in a few days.
5. Cover the shaped buns in the pan with a kitchen towel and let the buns rise for 20 minutes. Beat the yolk with the water and brush the buns. Place the tray in an oven preheated to 180°C, standard baking for 25 minutes.

• Servings : 8
• Ready in : 130 Minutes
• Course : Main courses
• Recipe Type : beef, Breakfast, Finger foods, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Butter, Caw-milk, Cheddar cheese, Dry yest, Egg yolks, Flour, Parsley, Salt