Cheesy Gochujang & Spring Onion Swirls 

These savory swirls feature an indulgently fluffy dough infused with gochujang, layered with a bold filling of cheddar and mozzarella cheese, spring onions, roasted garlic, honey, and sesame oil. The exterior is golden-crisp and sprinkled with sesame seeds, offering a delightful contrast. Baked to golden perfection and finished with a sweet‑soy‐sesame glaze, they’re perfect as a snack, breakfast treat, or savory sharing loaf—exciting, flavorful, and a wonderful twist on classic bread swirls.

Ingredients

(approximated)
Tangzhong (water roux):

• 2 tbsp bread flour
  
  

• 6 tbsp water (or milk)
  
  

Dough:

• ~300 g bread flour
  
  

• 1½ tsp active dry yeast
  
  

• 2–3 tbsp sugar (or honey)
  
  

• ½ tsp salt
  
  

• 1 large egg
  
  

• ~120 ml milk (warm)
  
  

• 2–3 tbsp gochujang
  
  

• 30 g melted butter
  
  

Filling:

• ~100 g shredded cheddar
  
  

• ~100 g shredded mozzarella
  
  

• 3–4 spring onions (scallions), thinly sliced
  
  

• 2–3 cloves roasted garlic, minced
  
  

• 1–2 tbsp honey
  
  

• 1–2 tsp sesame oil
  
  

• (Optional) extra gochujang in filling
  
  

Glaze & finish:

• 1 egg, beaten for egg wash
  
  

• 2 tbsp honey + 1 tbsp soy sauce + 1 tsp sesame oil (glaze)
  
  

• Sesame seeds, to sprinkle
  
  

Directions

1. Make the tangzhong: Cook flour and water over medium heat, stirring until thickens (~65 °C). Cool slightly.
   
   

2. Prepare dough: In mixer bowl, combine tangzhong, flour, yeast, sugar, salt, egg, warm milk, gochujang, and melted butter. Mix until smooth, then knead 8–10 min until elastic and slightly sticky.
   
   

3. First rise: Let dough rise, covered, until doubled (~1 hour).
   
   

4. Shape & fill: Roll dough into a rectangle (~30 × 20 cm). Mix the grated cheeses, spring onions, roasted garlic, honey, sesame oil, and optional extra gochujang. Spread evenly over dough.
   
   

5. Form swirls: Roll dough tightly into a log. Slice into ~8–10 pieces and place cut‑side up in lined tin or baking tray.
   
   

6. Second rise: Let shaped swirls rise until puffed (~30–45 min).
   
   

7. Bake: Preheat oven to ~180–190 °C (350–375 °F). Brush with egg wash, sprinkle sesame seeds, and bake ~25–30 min until golden brown.
   
   

8. Glaze: Warm honey‑soy‑sesame mix and brush over hot swirls. Let cool briefly before serving.
   
   

Approximate Nutrients (per swirl, if making 8)

• Calories: ~ 250–300 kcal
  
  

• Carbohydrates: ~30–35 g
  
  

• Fat: ~10–15 g
  
  

• Protein: ~6–8 g
  
  

• Sodium: moderately high (due to cheese, gochujang, soy glaze)
  
  

• Sugars: ~3–5 g (from honey and dough)