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Golden brown baked cheese swirls with crispy dough and melted cheese, served on a tray.
Soft and fluffy cheese swirls with melted cheese layers, perfect for a warm breakfast.

Soft cheese swirls

Author: Flavelo
Recipes Cakes and Desserts
This yeast dough classic is a relative of the brioche family. The rich, buttery-milky dough provides a soft base, while the cheese filling offers a savoury contrast. With yeast doughs, patience is the most important ingredient: time must be allowed for the yeast to convert starch to sugar, and sugar to carbon dioxide, which puffs up the dough's pores.
🕒 Prep Time 1 hr 50 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 12 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl for kneading
  • Rolling pin
  • High-sided baking tray
  • Tea towel for covering

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the sugar into half the lukewarm milk and crumble in the yeast. Let it bloom for 10 minutes.

Tip: Sugar is food for the yeast fungi, creating reproduction.
2 ✓

Put the flour and salt in a bowl, add the yeasty milk, the remaining milk, and the melted butter. Knead into a smooth, shiny dough.

Tip: The butter fat coats the gluten strands, making the dough flakier rather than chewy like bread.
3 ✓

Cover and prove in a warm place until doubled in size (approx. 1 hour).

Tip: During proving, the dough structure loosens from the gases produced.
4 ✓

Roll out the dough into a large rectangle (approx. 0.5 cm thick). Spread with soured cream and sprinkle evenly with cheese.

Tip: Leave a small strip at the edge empty so the filling doesn't leak out when rolling.
5 ✓

Roll up, cut into finger-thick slices, and lay them in a baking tray lined with parchment, spaced well apart. Let rest for another 20 minutes.

Tip: This second proving gives the swirls their final airy shape. If you skip this, they will be dense.
6 ✓

Brush the tops with beaten egg, and bake at 180°C for approx. 20-25 minutes until golden brown.

Tip: The egg gives shine and protects the dough from drying out.

Recipe FAQ

Why became the dough dry?
You added too much flour when kneading, or overbaked it. The dough should be soft, almost a little sticky when raw.
Why didn't it rise?
The yeast was old, or you poured too hot liquid on it.

Ingredients

  • 500 g Plain flour
  • 300 ml Lukewarm milk
  • 25 g Fresh yeast
  • 50 g Butter (melted but not hot)
  • 1 tsp Caster sugar
  • 1 tsp Salt
  • 200 g Grated cheese (filling)
  • 100 g Soured cream (for spreading inside)
  • 1 pc Egg (for glazing top)