Sourdough cheese twists (ostaslaufur)
Makes around 20
Servings: 20 pieces
Ingredients
- 800 grams Flour bread flour
- 500-550 grams warm milk
- 200 grams sourdough starter fed
- 15 grams sugar
- 15 grams salt
- 1 egg for eggwash
- sesame seeds pre toasted, optional, for sprinkling
- poppy seeds for sprinkling
- 250 grams Good hard cheese, such as white cheddar, Gruyére or emmental grated
Instructions
- Miss all the ingredients of the dough batter in a mixing bowl and kneed until you have a smooth , pliable dough. This might take 10 minutes in a stand mixer with the kneeder attachment, longer by hand
- Let the dough rise until double in size (about 3-4 hours, depending on the room temperature)
- Knock the air out, and split the dough in half. and (one by one) roll each half into a long rectangle, which is about 1/2 cm (1/4 inch) in thickness.
- Spread the graded cheese cheese (remember, just half) over each half of the dough, in the center. Pinch the dough shut to seal in the cheese.
- Cut each long rectangle into 10 pieces (or less if you like them bigger, more if you like them smaller). Twist them once in the middle. And brush on the eggwash. Sprinkle all over with the seeds
- Bake in a pre-heated 200°celcius (400° farenheit) degree oven for 20-30 minutes, or until golden brown.