1-First, preheat your oven to 425°F and line two baking sheets with parchment paper or silicone mats. This sets the stage for even baking and helps your puffs achieve that perfect golden crispiness.

2-Next, in a medium saucepan, combine the water, butter, dried dill, smoked paprika, and salt. Bring this mixture to a boil over medium-high heat, which infuses the dough with flavorful seasoning right from the start.

3-Once boiling, remove from heat and add all the flour at once. Stir continuously with a wooden spoon, then return to medium heat. Cook and stir for about 5 minutes until the dough forms a ball and a light crust appears at the bottom this step is crucial for that airy texture.

4-Transfer the dough to a mixing bowl or stand mixer with a paddle attachment. Mix on low until it cools to room temperature, which makes it easier to add the eggs without cooking them prematurely.

5-Now, add the eggs one at a time, beating well after each until fully incorporated. This creates the base for those light puffs we all love.

6-Fold in the grated cheese gently to keep the dough airy. Using a medium cookie scoop, drop 1-inch dough balls two inches apart on the prepared sheets.

7-Mix the egg yolk with 1 tablespoon water for an egg wash and brush a thin layer on each mound. This gives them that shiny, golden finish.

8-Bake for 20-25 minutes until the puffs are golden brown, crispy, and nicely puffed. Let them cool on a rack, and if they deflate, pop them back in the oven for 3-5 minutes to puff up again. Serve warm for the best experience!