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Ingredients :

  • 4 cups all-purpose flour
  • divided
  • 4 ½ teaspoons active dry yeast
  • 3 ½ teaspoons white sugar
  • 2 teaspoons salt
  • 1 cup milk
  • ½ cup margarine
  • 1 pound shredded Muenster cheese
  • or more to taste
  • 1 egg
  • 1 egg
  • separated
  • Methods :

  • Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
  • Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
  • Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
  • Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
  • Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
  • Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
  • Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
  • Let dough rest, 10 to 15 minutes. Brush with egg white.
  • Bake in the preheated oven until golden brown, about 1 hour.
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