For the dough stir the yeast, sugar and salt to warm milk, pour in the warm milk vegetable oil and loose with sugar and salt, yeast. Sift the flour and knead nekrutoe dough. Let rest the dough about 1 hour. It all depends on the temperature in the kitchen. Coming up to roll out the dough on the table in a thin 3-5 mm thick layer, add softened butter and sprinkle with grated on a coarse grater cheese. Grated cheese pre-mix with a fork to blue cheese spread evenly. Optionally the filling can be a little salt, although the cheese are already salty.

To roll the dough into a tight roll and put it on a baking sheet covered with paper. Our future crunch is better aligned on the baking sheet immediately, otherwise he we would get wonky.

Big scissors to diagonally cut the crunch, if desired, the tails of cuts can bend under the bottom - get the beautiful braid, or leave it as - too beautiful.

Here such it turns out pretty!! Bake crunch at 180 degrees in preheated oven for about 30 - 35 minutes. The first 10 minutes the oven door is better not to open. Baking time depends on your oven. As crunch browned, you can check the readiness with a splinter. Pierce at the thickest point: if there is no raw dough can be removed.

Here's a rosy crunch I did it!!! The aroma of the cheese crazy!!!