Golden Sweet Corn, Brown Butter and Thyme Swirls
A soft, aromatic bakery pastry made with an enriched dough, filled with sautéed sweet corn, brown butter, aged cheese, and fresh thyme. Baked as tender swirls with golden edges and a savory, moist center, it is ideal for a savory breakfast, brunch, or snack.
Ingredients
- 500 g bread flour (for the dough)
- 25 g sugar (for activar and equilibrar the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 240 ml warm whole milk (38-43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 70 g unsalted butter (for avellanar and usar en the relleno)
- 180 g sweet corn kernels (fresh or descongelado)
- 20 g finely chopped chives (for the relleno)
- 6 g fresh thyme (solo the hojitas)
- 2 g ground black pepper (for the relleno)
- 120 g grated aged cheese (tipo manchego curado or similar)
- 10 g Dijon mustard (for the relleno)
- 1 unit beaten egg (for brush)
- 2 g flaky salt (for terminar, optional)
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
1. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast. Add the warm whole milk and 1 egg, then mix until a shaggy dough forms.
- 2
2. Add the 60 g softened unsalted butter and knead for 8 to 10 minutes, by hand or with a mixer, until the dough is smooth, elastic, and slightly glossy.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 70 minutes in a warm spot, until nearly doubled in size.
- 4
4. While the dough rises, prepare the filling. Place the 70 g unsalted butter in a small skillet over medium heat and cook until it turns amber and smells nutty, 3 to 5 minutes. Remove from the heat immediately so it does not burn.
- 5
5. In another skillet, cook the sweet corn kernels with 2 tablespoons of the brown butter for 3 to 4 minutes, until the corn loses excess moisture and lightly browns. Add the chives, fresh thyme, black pepper, and Dijon mustard. Stir for 30 seconds and let cool.
- 6
6. Mix the cooled corn mixture with the grated aged cheese. Reserve the remaining brown butter for spreading over the dough.
- 7
7. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 14 x 18 inches.
- 8
8. Brush the surface with the reserved brown butter and evenly scatter the corn, chive, thyme, mustard, and cheese filling over the top.
- 9
9. Roll the dough up from the long side to form a firm log. Cut into 10 equal swirls and place them in a parchment-lined baking pan or large tray, leaving space between each one.
- 10
10. Cover the swirls and let them proof for 20 more minutes. Meanwhile, preheat the oven to 375°F / 190°C.
- 11
11. Brush the swirls with the beaten egg and sprinkle with flaky salt if using.
- 12
12. Bake for 22 to 26 minutes at 375°F / 190°C, until deeply golden and cooked through in the center.
- 13
13. Let rest for 8 to 10 minutes before serving so the cheese can settle and the crumb can finish setting.
Chef tips
If the filling is too hot, it can soften the dough too much while rolling; let it cool to warm before using. For a crisper bottom, bake the tray on the lower oven rack for the final 5 minutes.
Substitutions
You can replace the aged cheese with mature cheddar or aged gouda. Chives can be swapped for very finely chopped scallion, and thyme for fresh marjoram. If using canned corn, drain it very well and sauté it a bit longer to remove excess moisture.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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
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