French Herb Swirl
Submitted by Terry Dallas
French herb swirl is a yeast bread coiled around a sauteed onion, garlic, and parsley filling. Baked in a fluted tube pan with a poppy seed crust for a savory pull-apart loaf.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThis is a savory yeast bread shaped into a ring with a herb-and-onion swirl running through every slice. The dough wraps around a buttery filling of sauteed onion, garlic, and fresh parsley, then gets coiled in a fluted tube pan dusted with poppy seeds. The result reads like a savory cinnamon roll, designed for sliced service alongside a soup or salad.
The buttermilk in the dough is the key flavor move. It adds a slight tang that balances the savory filling and tenderizes the crumb so the bread stays soft for days. Heating the buttermilk-water-butter mixture to “very warm” (around 120°F / 49°C) is essential for activating the rapid-rise yeast packets without killing them.
The second rise is shorter than the first, just 15 minutes once shaped. This is intentional: a bread shaped in a tube pan needs a tight crumb to hold its swirl pattern, so a short final proof keeps the structure firm rather than over-airy.
Pro Tips
- Roll the dough into a tight rectangle with even thickness so the swirl looks uniform when sliced.
- Seal the long edge of the rolled log firmly. A loose seal can unravel during baking and ruin the spiral pattern.
- Brush the formed ring with melted butter before the final rise for a deeper golden crust.
- Remove from the pan immediately after baking. The crust softens if the loaf cools in the pan from steam.
Variations
- Add ½ cup of grated Gruyère or sharp cheddar to the filling for a cheesier version.
- Substitute fresh thyme and rosemary for parsley for a more Provencal flavor profile.
- Top the unbaked ring with a sprinkle of sesame seeds or everything bagel seasoning instead of poppy seeds for a different finish.
Ingredients
Directions
In a small saucepan, heat milk, water and butter until very warm.
In a large bowl combine heated liquids, 1½ cups flour, sugar, salt and yeast.
Beat 3 minutes at medium speed.
Stir in additional 1½ to 2 cups flour to form a soft dough.
On a floured surface, knead the dough untill smooth and elasticandlt;about 5 minutesandgt;.
Place dough in a greased bowl and cover. Let rise in a warm place for 30 to 45 minutes or until doubled in size.
Grease a 12 cup fluted tube pan; sprinkle with poppy seeds.
In a small saucepan sauté onion in butter until lightly browned; stir in remaining filling ingredients Punch down dough; roll out to a 16×8-inch rectangle.
Spread filling to about 1-inch from edges.
Start with the longer side, roll up tightly and seal edge. Form into a circle and seal ends.
Place in prepared pan.
Cover and let rise about 15 minutes or til doubled in size.
In a preheated 400℉ (200℃) oven bake 20 to 30 minutes or untill golden brown.
Remove immediately from pan.
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