This is the most delicious garlic and mozzarella swirl bread, that’s also filled with parsley and basil. These swirl breads are perfect for a lunch box, for soup, for tapas or just to eat as they are. I have a few different swirl bread recipes now, but they’re all sweet, so I thought it was time for a savory swirl bread recipe. The bread can easily be frozen and simply heated in the oven or in a toaster oven before serving. Enjoy!
Snurrer med hvidløg og mozzarella
50 g yeast
400 ml water, tepid
100 ml buttermilk
2 tsp. salt
1 tsp. sugar
1 tsp. flavorless oil, e.g., grapeseed oil
ca. 700 g all-purpose flour
50 g butter, softened
1 beaten egg for an egg wash
150 g butter, softened
3 cloves garlic, minced
1 handful parsley, chopped
1 handful basil, chopped
150 g grated mozzarella
2 balls fresh mozzarella, diced
Dissolve the yeast in a little of the water in a food mixer. Then add the rest of the water, the buttermilk, sugar, salt and oil and mix. Now add about half of the flour and knead the dough well in the machine. Add more flour until the dough is fine and glossy and releases from the bowl. Add the softened butter a little at a time while the mixer is running and make sure the butter is kneaded well into the dough. Cover the bowl with a dish towel and let the dough rise in the bowl for about 1.5 hours at room temperature.
Mix together the filling ingredients (except for the fresh mozzarella) and set it aside until needed.
How to make the bread swirls
Roll the dough into a square. Carefully spread the filling all over the dough. Then fold over half of the dough, and then the other half, so the dough is in a double layer. Divide the dough into approx. 12-14 elongated pieces about 5 cm wide. Take each piece of dough and twist them. You have to do this carefully, so the filling doesn’t fall out. Then roll the twisted dough together like a snail, and finish by folding the last dough end in under the snail. It doesn’t matter if the swirl breads get a little “messy.” They’ll be fine.
Put the swirl breads on a lined baking sheet, cover them and let them rise for about 30 minutes at room temperature. Sprinkle the diced fresh mozzarella on them and squash the cheese slightly into the dough. Then brush the swirls with the egg wash. Bake them in the middle of a preheated oven at 225 ° C for 18-20 minutes, until golden. Let the breads cool slightly on a cooling rack and then serve them. They taste best when they are still a little warm, but they can also be frozen and heated in the oven or in a toaster oven. Enjoy!