Goat Cheese, Roasted Grape and Rosemary Swirls
Soft, aromatic enriched dough swirls filled with concentrated roasted grapes, creamy goat cheese, fresh rosemary, and a touch of honey. An original bakery recipe with a sweet, herbal, and savory contrast.
Ingredients
- 420 g bread flour (for the dough)
- 35 g sugar (for the dough)
- 7 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (approx. a 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 250 g seedless red grapes (for the relleno)
- 30 ml honey (divided entre relleno and acabado)
- 8 g fresh rosemary (finely chopped and divided)
- 140 g soft goat cheese (at room temperature)
- 1 g black pepper (freshly ground)
- 1 unit egg yolk (for brush)
- 15 ml whole milk (for brush)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 400°F (200°C). Place the seedless red grapes on a small tray, toss them with 1 tablespoon of honey and 1 tablespoon of chopped fresh rosemary, and roast for 15 minutes until wrinkled and juicy. Let them cool, then chop them roughly.
- 2
While the grapes roast, make the dough. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast.
- 3
Add the warm whole milk and the egg. Mix until a shaggy dough forms. Add the softened unsalted butter gradually and knead for 8 to 10 minutes, until the dough is smooth, elastic, and slightly shiny.
- 4
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm spot for 45 minutes, or until nearly doubled.
- 5
In another bowl, mix the soft goat cheese with the chopped roasted grapes, black pepper, 1 tablespoon chopped fresh rosemary, and the remaining honey until you have a spreadable filling.
- 6
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 14 x 10 inches (35 x 25 cm).
- 7
Spread the goat cheese and grape filling over the dough, leaving a 1/2-inch (1 cm) border clear on one long side. Roll up tightly from the opposite long side to form a log.
- 8
Cut the log into 10 equal pieces and arrange them on a parchment-lined baking sheet or in a greased rectangular pan, leaving space between them. Cover and let rest for 15 minutes.
- 9
Preheat or adjust the oven to 375°F (190°C). Whisk the egg yolk with 1 tablespoon of whole milk and gently brush the swirls.
- 10
Bake for 18 to 20 minutes at 375°F (190°C), until the swirls are deeply golden. Let them cool for 10 minutes before serving.
Chef tips
If the goat cheese is too firm, mash it briefly with a fork to soften before spreading. For cleaner swirl shapes, chill the log for 10 minutes before slicing.
Substitutions
You can substitute black grapes for the red grapes. Goat cheese can be replaced with cream cheese for a milder flavor. Fresh rosemary can be swapped for fresh thyme in the same amount.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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