#Attribution1{display:none;} ]]> -->

updated 070723 pre-KS no trailers or commentaries

Tendril Bakkinn

A Naxerdyi Gelida staple, this soft sweet bread is twisted with cheddar cheese shreds and topped with ultra coarse sugar


  • 4 1/2 cups all-purpose flour (+ extra flour for kneading)
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet instant yeast (approx 2+ tsp)
  • Coarse sugar to sprinkle on top 
  • 3 eggs
  • 1 cup grated cheddar cheese
  • 1 cup milk, warmed
  • 3/4 cup butter, melted


    1. Pre-heat oven to 350°F (approx 15 minutes) 
    2. Combine warm milk, yeast, and 1/2 cup sugar. Stir until yeast and sugar dissolve
    3. Set aside while yeast activates (approx 10 minutes)
    4. In a mixing bowl, combine flour, 1/4 cup sugar, and salt
    5. Add the eggs, 1/2  cup butter, and milk-yeast-sugar mixture. Mix thoroughly until a dough ball forms
    6. Knead the dough on floured board to ensure all ingredients are incorporated
    7. Return dough to mixing bowl and cover with cloth. Let dough rise for 2 hours
    8. Place the dough on a floured board and press flat. Fold and punch  dough to release air pockets
    9. Divide into 2 halves and roll into rectangle
    10. Use 1/4 cup melted butter and brush a stripe down the center of  dough rectangle 
    11. Sprinkle buttered area with cheese and coarse sugar 
    12. Fold the dough over itself to seal in the cheese, creating a cylinder about 12" in length
    13. Repeat with other half of dough 
    14. Twist both dough cylinders around each other, place on a parchment-covered baking sheet and cover with cloth to let rise for an additional 45 minutes
    15. Remove cloth on and bake dough for 15 minutes 
    16. Brush top of baked bread with remaining melted butter, top with a bit of grated cheese and coarse sugar