Mix and knead the dough

• If you're using dry yeast, mix it with the flour. If you're using wet yeast, dissolve it in the water and add sugar and milk.
• Mix one egg into the dough along with about 1/3 of the flour.
• Stir it together and add salt and more flour until the dough starts to become firm. Add butter and the rest of the flour and knead it well for about 10 minutes.
• Adjust with water so the dough becomes smooth. It can be a bit sticky, but it should not be too wet as it needs to be rolled out after resting.
• Cover the bowl with plastic wrap, a shower cap, or a damp kitchen towel and let the dough rest for 20-30 minutes.
• Roll the dough out into a rectangle about 30 cm tall and about 5mm thick.
• Spread cream cheese over the entire surface after draining any liquid from the cheese. You can adjust the layer according to how much of the cheese's spices you want to taste. A thin, semi-transparent layer gives a mild taste, while a thicker layer gives a more pronounced flavor.
• I needed to use more than initially estimated to achieve a noticeable taste.
• Fold the side farthest from the edge of the table over to the other side so the cheese layer is doubled, and use a pizza cutter or similar tool to cut the dough into approximately 15 vertical strips.
• Brush the strips with egg on both sides, dip one side in sesame seeds and the other in blue poppy seeds.
• Then twist each strip twice (a full turn in total) and place them on the baking sheet. Press them down lightly at the twist points if you don't want them to be too tall.
• Let them rise in a warm place for about 30 minutes before baking them in the oven at 180 degrees Celsius (356 degrees Fahrenheit) with fan or 200 degrees Celsius (392 degrees Fahrenheit) without fan. I recommend using the fan for a crispier crust. The warm frog snappers should cool for at least as long as they baked before they are ready to be eaten.