Ingredients

• 1 cup milk
• 4 tablespoons sugar
• 2 envelopes dry yeast
• 3 cups all purpose flour
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter cut into pieces plus 3 tablespoons additional butter melted
• 3 large egg yolks
• 1 ½ cups coarsely grated sharp cheddar cheese about 4 ounces
• 2 tablespoons chopped fresh thyme
• 2 teaspoons pepper
• 1 large egg beaten with 1 tablespoon water for egg wash

Instructions

1. Heat milk until 110 degrees and transfer to a bowl. Stir in 2 tablespoons sugar and sprinkle with yeast. Let mixture stand until foamy.
2. Process flour, remaining 2 tablespoons sugar, salt and butter pieces in processor until pieces resemble coarse meal. Add milk mixture and the yolks and process until combined. Transfer to a well-oiled bowl, cover with plastic and refrigerate 4 hours or overnight.
3. Preheat oven to 375. On a floured surface, roll out the dough to form a 15 by 18 rectangle. Brush surface with butter, sprinkle dough with cheese, thyme and pepper.
4. Fold dough in half horizontally. Roll out to form a 10 by 18 rectangle. Cut into 10 inch long, ½ inch wide strips.
5. Twist 2 strips around each other, pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat.
6. Brush twists with egg wash and bake until deep golden brown, 20 to 22 minutes.