Garlic Parmesan Twists
Enjoy this simply cheesy bread recipe by Anna Olson from Bake with Anna Olson.
- 30 minutes
- 60 minutes
- 12 servings
As seen on Bake With Anna Olson
- 3 ¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 ¼ teaspoon instant dry yeast
- 1 teaspoon salt
- ⅓ cup hot water (hot from the tap)
- ⅓ cup cold 1% or 2% milk
- 2 large eggs, at room temperature
- 1 cup unsalted butter, at room temperature
- 1 ¼ cups 1% or 2% milk
- 1 ½ tablespoon cornstarch
- Garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 ½ cups coarsely grated Asiago cheese
- 1 cup finely grated Parmesan cheese
- ¼ cup chopped Italian parsley
- ¼ cup maple syrup
- 1 garlic clove, minced
- Pinch dried chili flakes or cayenne
- 2 green onions, thinly sliced
- For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should balance temperatures to about 115 °F (46 °C). Add this and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Break the butter into pieces and add a few at a time as mixing. Increase the speed one level and continue to mix until the dough is smooth looking (but it will be very soft), about 6 minutes. Transfer this to a bowl, cover with plastic wrap and let this sit on the counter for an hour before putting it in the fridge overnight (6-24 hours).
- For the filling, whisk the milk, cornstarch, garlic and mustard together in a saucepan and then turn the heat on medium. Whisk this until it reaches a full simmer and thickens, about 6 minutes. Reduce the heat to medium low and then whisk in the Asiago until melted in, followed by the Parmesan. Remove the pan from the heat and stir in the parsley. Let this cool to room temperature and then chill for at least 2 hours before using (this can be made a day ahead.)
- Preheat the oven to 375 °F (190 °C) and grease a large baking dish. Turn the dough out onto a lightly floured surface (the dough will be firm now) and roll out to a 12-x-16-inch (30-x-40-cm) rectangle Spread the chilled cheese filling over the dough and roll up from the long side (for easier slicing, chill this for an hour, up to a day before baking). Slice the dough into 12 pieces and arrange them in the baking dish. Cover the dish with plastic wrap or a tea towel and let this sit on the counter for about an hour, until the twists rise by about 50%. Bake the twists for about 40 minutes, until golden brown and the cheese is bubbling in places. Cool the buns in the pan on a rack for 15 minutes before glazing
- While the twists are baking, prepare the glaze. Heat the maple syrup, garlic and chili flakes over low heat for about 5 minutes and set aside. Brush the tops of the twists with the maple glaze and sprinkle the green onions overtop. Serve warm.
- The twists are best the day they are baked. If serving for brunch, they can be sliced and arranged in the pan and then chilled overnight before proofing and baking the next day.
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