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Everything cheesers

Golden, fluffy cheese dough rolls coated in sesame and spice.
Crackle-salty edges with a rich cheddar-gruyère melt inside.
A nutty, peppery bite that disappears fast.

snack ⏱ 40 min 150 kcal / portion 6.0 g carbs / portion (estimated) vegetarian eggglutenmilksesametree nuts 🔗 Original source

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Everything cheesers
v4 · rb0e705f985 20260727Z1751 1 piece egg white 🌀 mix onion granules, poppy seeds, black sesame seeds, white sesame seeds, and garlic granules ⏱ 4-5 min cream gruyere and cheddar with butter until fluffy 🌀 add pepper, table salt, sea salt, curry powder, flour and pine nuts, and mix again on low speed until it just starts coming together into a dough 🔪 work cheese dough into a ball on a clean work surface 🍽 divide dough in two and roll each half into a roughly 24cm-long log ⏳ wrap each log in baking paper, twist both ends tightly to seal, then roll the log backwards and forwards a few times so it’s nice and uniform, and refrigerate for about an hour until the dough logs ar 🔥 heat the oven to 175°C 🔪 peel the paper off each log, brush both with beaten egg white (or water), then roll them in the seasoning mix, pressing down lightly as you go, so they get evenly coated 🔪 cut the logs into 1cm rounds and arrange them 2cm apart on two large, 40cm x 30cm baking trays 🔥 ⏱ 22 min bake, rotating the trays once halfway, until golden ⏳ ⏱ 30 min remove and leave to cool completely before serving Everything Cheesers 🎉 15 g onion granule 15 g poppy seed 10 g black sesame seed 15 g white sesame seed 5 g garlic granule 150 g gruyere 50 g mature cheddar 100 g unsalted butter 1 tsp black pepper ½ tsp table salt ½ tsp sea salt flake 1 tsp curry powder 120 g plain flour 75 g pine nut gruyere, mature cheddar, unsalted butter egg white
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Preparation steps

  1. mix onion granules, poppy seeds, black sesame seeds, white sesame seeds, and garlic granules
  2. cream gruyere and cheddar with butter for 4-5 minutes until fluffy
  3. add pepper, table salt, sea salt, curry powder, flour and pine nuts, and mix again on low speed until it just starts coming together into a dough
  4. work cheese dough into a ball on a clean work surface
  5. divide dough in two and roll each half into a roughly 24cm-long log
  6. wrap each log in baking paper, twist both ends tightly to seal, then roll the log backwards and forwards a few times so it’s nice and uniform, and refrigerate for about an hour until the dough logs ar
  7. heat the oven to 175°C
  8. peel the paper off each log, brush both with beaten egg white (or water), then roll them in the seasoning mix, pressing down lightly as you go, so they get evenly coated
  9. cut the logs into 1cm rounds and arrange them 2cm apart on two large, 40cm x 30cm baking trays
  10. bake for about 22 minutes, rotating the trays once halfway, until golden
  11. remove and leave to cool completely for 30 minutes before serving

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