In the bowl of a stand mixer with a dough hook, add the dough ingredients and knead until the dough passes the window pane test. This can take 10 to 15 minutes.

Cover and allow to rise at room temperature until doubled in size. This can take anywhere from 4 to 12 hours, depending on the temperature of the room.

Mince garlic, then stir it into the softened butter and parsley.

Divide the dough into four equal pieces. Roll each piece into a 10-inch circle.

Place one circle of dough on a parchment-lined baking sheet (use a baking sheet with raised edges in case some butter leaks out). Spread ⅓ of the butter garlic mixture onto the dough. Top with 1/3 of the cheese.

Add another circle of dough on top and spread another third of the butter and garlic mixture, followed by another 1/3 of the cheese. Repeat for the third layer, then add the last dough circle on top.

Place a small circle in the center of the dough as a guide, then cut the dough into 16 equal strips, not cutting into the middle circle. I find this easiest to do by cutting it into quarters, then into eighths, then each eighth in half for 16 equal pieces.

Take two sections and twist them in opposite directions two times, then pinch the ends together. Take the bottom point and tuck it under. Continue until all the sections are twisted. Cover and allow to rise for 1-2 hours (or until about doubled).

Preheat the oven to 350 degrees Fahrenheit and prepare an egg wash by whisking one egg with one tablespoon of water. Brush the egg wash over the top of the dough.

Bake for 45-55 minutes or until golden brown and puffy.