Ingredients

makes 18

　　1 cup milk

　　4 tablespoons sugar

　　2 envelopes active dry yeast (2 scant tablespoons)

　　3 cups all-purpose flour, plus more for dusting

　　1 teaspoon salt

　　8 tablespoons (1 stick) cold unsalted butter, cut into pieces, plus 3 tablespoons unsalted butter, melted

　　3 large egg yolks

　　Vegetable oil, for bowl

　　1 1/2 cups coarsely grated sharp white Cheddar cheese (about 4 ounces)

　　2 tablespoons chopped fresh thyme

　　2 teaspoons freshly ground pepper

　　1 large egg beaten with 1 tablespoon water, for egg wash

　　

Step 1

Heat the milk in a small saucepan over medium heat until it registers 110°F on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons of the sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.

　　

Step 2

Process the flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until the mixture resembles coarse meal. Add the milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.

　　

Step 3

Preheat the oven to 375°F. On a lightly floured work surface, roll out the dough to form a 15 × 18-inch rectangle. Brush the surface with melted butter. Sprinkle the dough evenly with cheese, thyme, and pepper.

　　

Step 4

Fold the dough in half horizontally. Roll out to form a 10 × 18-inch rectangle. Cut into 10-inch-long, 1/2-inch-wide strips.

　　

Step 5

Twist 2 strips around each other; pinch the edges to keep the strips from unraveling. Shape the twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with the remaining strips.

　　

Step 6

Brush the twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.