Danish Delight Savory Garlic and Herb Twists Hvidlogs Snurrer

Dissolve the yeast and sugar in the lukewarm milk. In a large bowl, mix the flour and salt, then rub in the 50g of softened butter. Pour in the yeast mixture and bring together to form a shaggy dough.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, prepare the filling by mixing the 100g of softened butter with the minced garlic, chopped parsley, and sea salt until well combined. Once the dough has risen, roll it out on a floured surface to a rectangle approximately 30x40cm.

Spread the garlic butter evenly over the entire surface of the dough. Fold the top third of the dough down to the middle, then fold the bottom third up over it, like a business letter. Cut the folded dough into 10-12 long strips, about 2-3cm wide.

Gently twist each strip several times, then roll it up into a spiral shape, tucking the end underneath. Place the twists on a baking tray lined with parchment paper, cover, and let them proof for another 30 minutes. Preheat your oven to 200°C (180°C fan). Brush the twists with the beaten egg and bake for 15-18 minutes, or until golden brown and fragrant. Serve warm.