Flakey, Buttery Cheese Straws Tutorial

• total time: 2 hours 16 minutes

Ingredients

500g plain flour

7g instant yeast

10g salt

350ml lukewarm water

120g Chedder grated

80g Parmesan grated

80g cold butter

Directions

Mix flour, yeast & salt together, add the lukewarm water and stir really well, it might seem dry at first but once everything is combined it will moisten up, add the cheese and mix again well (you can use a spatula too) scrape the sides of the bowl. Cover and rest for 30 min. After 30 min grate the cold butter into the dough and fold it over 6 times. Be gentle as you pull up the dough and fold it over as the cheese makes it thicker. Cover and rest in the fridge overnight:

Preheat oven to 250C and add a dish with water to the bottom of the oven to create steam.

The next day add some parchment paper to a large baking dish. flour the surface, top of the dough and your hand. Help the dough out of the bowl and really gently stretch the dough into a rectangle. Cut the dough into 3rds and then each 3rd in 4 creating 12 pieces.

Lift a piece of dough into the dish and gently twist, only once or twice in the middle and then you can twist the ends, be careful twisting too much around the middle as they could break, if there is chunks of butter don’t try and twist those bits just leave them. Cover them with a tea towel and rest for 30 min. Bake for 10 min, after 10 min reduce the heat to 230C and take out the water. Bake for another 10 min. After 10 min flip the sticks over and bake for 5-7 min until their golden (keep your eyes on them so they don’t burn)

Enjoy D 🫶