Recipes, re-invented from cooking shows

Spiced Cheese Swirls

Name: Spiced Cheese Swirls
Prep time: 2.5 hours (including rising time)
Cook time: 20 minutes
Total time: 2 hours 50 minutes

Prep. Time:

Baking Time:

Total Time:

2.5 hours (including rising time)

20 minutes

2 hours 50 minutes

Serves:

12 swirls

Enhanced version of Christiaan's sophisticated za'atar and Gruyère swirls that earned Prue Leith's praise as 'really inviting' with 'absolutely lovely' flavor. Features careful balance of Middle Eastern za'atar spices with Swiss Gruyère cheese in enriched yeasted dough. Prue emphasized the importance of za'atar not being overpowering, which guided the precise measurements in this enhanced version. Paul Hollywood approved the 'pretty good inside' texture achieved through proper dough development. Represents pastry shop sophistication with the perfect marriage of tangy herbal za'atar and nutty aged Gruyère creating complex but harmonious flavors.

Ingredients

FOR THE ENHANCED ENRICHED DOUGH:
3 cups (375g) bread flour
1 1/4 teaspoons fine sea salt
1 tablespoon granulated sugar
2 1/4 teaspoons SAF red instant yeast
3/4 cup warm milk (110°F)
1/4 cup unsalted butter, melted and cooled
1 large egg, room temperature
3 tablespoons extra virgin olive oil
1 teaspoon honey (enhances flavor and browning)

FOR THE BALANCED ZA'ATAR FILLING:
3 tablespoons high-quality za'atar blend
3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey
1/4 teaspoon fine sea salt
1 tablespoon fresh lemon juice (brightens flavor)
2 cloves garlic, minced (optional, for depth)

FOR THE GRUYÈRE CREAM CHEESE MIXTURE:
2 1/2 cups aged Gruyère cheese, finely grated
1/2 cup cream cheese, room temperature
2 tablespoons fresh thyme leaves, chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

FOR PROFESSIONAL ASSEMBLY AND FINISH:
3 tablespoons unsalted butter, melted
1 large egg beaten with 2 tablespoons whole milk (egg wash)
Extra za'atar for sprinkling (measured carefully)
Flaky sea salt for finishing
Optional: sesame seeds for garnish

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Instructions

MAKE THE ENHANCED ENRICHED DOUGH:
1. Combine dry ingredients: In large bowl, whisk together bread flour, salt, sugar, and instant yeast until evenly distributed.
2. Prepare wet mixture: In measuring cup, combine warm milk, melted butter, egg, olive oil, and honey, whisking until smooth.
3. Form dough: Pour liquid ingredients into flour mixture, mix with wooden spoon until shaggy dough forms.
4. Develop properly: Turn onto lightly floured surface, knead 10-12 minutes until dough is smooth, elastic, and slightly tacky.
5. First rise: Place in well-oiled bowl, cover with damp towel. Rise in warm place 1-1.5 hours until doubled in size.

PREPARE THE BALANCED ZA'ATAR FILLING:
6. Create paste: In small bowl, combine za'atar, olive oil, honey, salt, and lemon juice. Mix until smooth paste forms.
7. Taste and adjust: Check balance - should be aromatic and flavorful but not overpowering as Prue emphasized.
8. Add optional garlic: If using, fold in minced garlic for additional depth.
9. Let flavors meld: Set aside to allow flavors to marry while dough rises.

PREPARE THE GRUYÈRE CREAM CHEESE MIXTURE:
10. Soften cream cheese: Beat cream cheese until smooth and light, about 2 minutes.
11. Add cheese and herbs: Fold in grated Gruyère, fresh thyme, black pepper, and nutmeg until well combined.
12. Check seasoning: Taste and adjust pepper and thyme as needed.
13. Chill if needed: If mixture is too soft, refrigerate briefly to firm up for easier spreading.

SHAPE THE PROFESSIONAL SWIRLS:
14. Prepare surface: Turn risen dough onto lightly floured surface, punch down gently.
15. Roll precisely: Roll dough into 18x14-inch rectangle, keeping edges as straight as possible.
16. Butter application: Brush entire surface with melted butter, leaving 1/2-inch border on one long side.
17. Even za'atar distribution: Spread za'atar mixture evenly over buttered surface, avoiding the border.
18. Cheese layer: Sprinkle Gruyère mixture evenly over za'atar paste.
19. Tight rolling: Starting from long side opposite the border, roll tightly into log, pinching seam to seal.
20. Chill for clean cutting: Wrap in plastic, refrigerate 30 minutes for easier slicing.

FINAL SHAPING AND RISING:
21. Cut uniformly: Using sharp knife or unflavored dental floss, cut into 12 equal pieces.
22. Proper spacing: Arrange cut-side up on two parchment-lined baking sheets, spacing 3 inches apart.
23. Second rise: Cover lightly with oiled plastic wrap, rise 45-60 minutes until puffy and nearly doubled.

PROFESSIONAL BAKING:
24. Preheat oven: Heat to 375°F (190°C) during final 15 minutes of rise.
25. Egg wash application: Brush tops gently with egg wash for golden, inviting appearance.
26. Careful seasoning: Sprinkle very lightly with extra za'atar and flaky sea salt.
27. Optional garnish: Add few sesame seeds if desired.
28. Bake to perfection: Bake 18-22 minutes until golden brown on top and edges.
29. Check doneness: Internal temperature should reach 190°F, and Gruyère should be bubbling at edges.
30. Cool properly: Transfer to wire racks, cool 10-15 minutes before serving.