Warm the milk gently (be careful not to heat it too much as it may kill the yeast) and dissolve the yeast in it.

Then add the remaining ingredients except for the wheat flour, which you will wait a bit to add. Stir the ingredients together thoroughly. Finally, add the wheat flour little by little. Feel the dough to know when it is saturated. You might need more or less than 10 dl.

Then let the dough rise covered on the kitchen counter for a good hour.

Turn the risen dough out onto a floured surface and roll it out into a rectangle of 30×50 cm with a rolling pin. Then spread the cream cheese, the grated Gouda, and the Parmesan cheese. This time, I've also added a lot of freshly chopped herbs. Fold the dough in half (along the short side) and press it well together.

Whisk an egg and brush it on one side of the dough. Sprinkle with poppy seeds. Then turn the dough over and brush the other side. Here, sprinkle with sesame seeds.

Now cut approximately 20 strips.

Twist the dough around itself and place the cheese sticks on a baking tray lined with parchment paper.

Bake them for about 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven.

They should just achieve a lovely golden color.