Savory Cheese Twists

How to prepare savory cheese twists

1. Dissolve the yeast in warm milk together with the sugar. Let it sit in a warm place for 15 minutes, until it rises and becomes foamy.
2. Put the flour in a bowl and add in the middle: the egg yolk, butter, lard, salt, and yeast starter. Rub everything with your fingers until it resembles breadcrumbs.
3. Add sour cream until it comes together (start with 4 tablespoons and add more if needed). Knead the dough well for 5 minutes.
4. Cover the bowl and let it rest for 15 minutes.
5. Divide the dough into 4 pieces.
7. On a work surface dusted with a little flour, roll out each piece into a thin sheet about 5 mm thick. Trim the edges with a pastry wheel to get a rectangle. Cut the sheet into narrow strips using the pastry wheel or cut out the twists with a traditional cutter (see photo 4).
8. Place the twists on a baking sheet lined with parchment paper.
   * the twists are baked in batches
9. Beat the remaining egg white with 1 tablespoon water and a little salt. Using a silicone brush, brush the twists and sprinkle with caraway seeds and cheese (I used parmesan).
   * for traditional twists, I didn't brush them in the pan but dipped one side in egg white then in cheese/caraway and then placed them on the baking sheet.
10. Bake the twists at 200°C for 12-13 minutes, until the cheese is nicely golden.

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