Cheese twists

METHOD

1. In a mixer with the hook attachment add the bread mix and water. Mix on a slow to medium speed for 8 minutes. Place in an oiled bowl and cover tightly with cling film. Leave to rest for an hour in room temperature or until the dough doubles in size.
2. Split the dough in two equal parts. Place them on a floured surface and roll out to a thickness of approx. 1cm trying to keep the same rectangular shape between the two sheets.
3. Melt the butter and mix it with the garlic. On one of the dough sheets spread the mixture evenly to cover the whole surface. Follow up with sprinkling the cheeses evenly and lightly press down on to the dough sheet. Place the other dough sheet on top covering all the fillings. Make sure the bottom sheet does not stick on your worktop. Using a rolling pin lightly roll the two sheets together.
4. Using a dough-cutter or a knife cut the dough sheets in 1.5inch width strips (on the shorter side of the dough).
5. Prepare an oven proof tray with baking paper. Twist the strips of the dough and place them on the tray allowing enough space for further rising.
6. Cover and place on the tray for a second proof, leave to rise for another 20 mins.
7. Pre-heat the oven to 200oC.
8. After the second rise, egg wash al the strips on the smooth surface and sprinkle with the seeds.
9. Bake for 12-14 minutes until golden brown(some of the cheese might ooze out)
10. Let them cool on a wire rack.