Buy all ingredients right below the recipe
Ingredients
- 500 g fine wheat flour
- 250 g butter
- 150 g Gruyère cheese
- 100 ml milk
- 10 g dry yeast
- 1 teaspoon salt
- 2 pcs eggs (1 for the dough, 1 for brushing)
Equipment
- 1 pc parchment paper
Instructions
- 1Heat the milk and butter together in a small saucepan until the butter melts, then let it cool to lukewarm. Grate the Gruyère cheese finely.
- 2Sift the flour into a bowl, add the yeast, one egg, salt, grated cheese, and the buttery milk. Knead into a thick, elastic dough. Cover with a kitchen towel and let it rise in a warm place for one hour.
- 3Divide the risen dough into two equal parts and form them into logs approximately 3 cm in diameter. Cut both logs into 25 equal pieces each.
- 4Roll the pieces into sticks approximately 10 cm long and place them on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Optionally, sprinkle with poppy seeds, sesame seeds, or caraway seeds. Let them rise on the baking sheet for another 30 minutes.
- 5Bake in a preheated, 175°C fan-assisted oven for about 20 minutes, until golden brown. Let them cool on the baking sheet.
Tip
You can also sprinkle the sticks with coarse salt before baking for extra crispiness.
Kifli Kukták
Tip: If you want even crispier chickpeas, thoroughly dry them with a kitchen paper towel before roasting.