Step 1
Combine 2 cups flour yeast sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.
Step 2
Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted about 5 minutes.
Step 3
Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic about 10 minutes.
Step 4
Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled about 1 hour.
Step 5
Gently punch down dough to deflate. Let rise until doubled again about 45 minutes.
Step 6
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
Step 7
Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
Step 8
Mix Muenster cheese egg and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
Step 9
Let dough rest 10 to 15 minutes. Brush with egg white.
Step 9
Bake in the preheated oven until golden brown about 1 hour.