Fluffy Feta, Parsley and Dill Swirl Buns

These fragrant feta, parsley and dill swirl buns make an ideal hearty breakfast or snack. The soft yeast dough, peppery herbs and salty cheese filling create a beautifully balanced bite, and the recipe is straightforward and reliable.

Ingredients for the dough

• 1 cube fresh yeast (about 1.4–1.5 oz | 40–42 g)
• 2 tsp sugar
• 1 packet baking powder
• 2 tsp salt
• 1 1/3 cups | 330 ml warm milk, not hot
• 2/3 cup | 150 ml sunflower oil
• 4 3/4 cups | 575 g all-purpose flour

Filling

• 2–3 bunches parsley, finely chopped
• 2–3 bunches dill, finely chopped
• 8.8 oz | 250 g feta or brined white cheese, crumbled

Step-by-step recipe

1. Dissolve the sugar in the warm milk and crumble in the fresh yeast. Leave for 10 minutes so the yeast can activate.
2. Add the sunflower oil, salt and baking powder. Gradually add the flour and knead into a soft, elastic dough; it should still feel slightly sticky.
3. Transfer the dough to an oiled bowl, cover, and let rise in a warm place for 1–2 hours, until doubled in size.
4. For the filling, finely chop the parsley and dill, crumble the feta or brined cheese, and mix everything together.
5. When rolling out, grease the work surface with a little oil instead of dusting with flour. Roll the dough into a rectangle about 1/4–3/8 in | 0.7–1 cm thick.
6. Spread the filling evenly over the surface, then roll up tightly from the long side.
7. Cut the roll into rounds 1–1 1/8 in | 2.5–3 cm thick. Arrange the buns cut-side up on a parchment-lined baking sheet, leaving space between them.
8. If you like, let the buns rest for 10–15 minutes for a final proof.
9. Preheat the oven to 392°F | 200°C with convection. Bake until golden brown, about 18–22 minutes.
10. Transfer to a rack, cool slightly, and serve warm.

Tips and variations

• Cheese and salt: feta and brined cheese are naturally salty, so be careful not to over-salt the dough or filling.
• No convection: bake at 410–430°F | 210–220°C, checking for deep golden color and a dry skewer.
• Add-ins: a pinch of black pepper, garlic, chili, or lemon zest works beautifully with the herbs.
• Dough texture: if it feels too sticky, knead for 1–2 more minutes or oil your hands; avoid adding too much flour.
• Storage and reheating: once cool, keep the buns in a container for 1–2 days at room temperature or up to 3 days in the refrigerator. Reheat at 320°F | 160°C for 5–7 minutes. They can be frozen for up to 2 months.

Nutrition (per bun)

Calories	260 kcal
Protein	8 g
Fat	12 g
Carbohydrates	30 g
Sugar	2 g
Fiber	1 g
Sodium	650 mg

FAQ

Can I replace fresh yeast with dry yeast?

Yes. Use about 0.5 oz | 14 g active dry yeast or 0.4–0.5 oz | 12–13 g instant yeast. Mix it with the flour and continue with the recipe, watching the rise.

Is baking powder necessary in yeast dough?

This recipe is formulated with baking powder: it gives a lighter, more tender crumb. You can leave it out, but the texture will be a little denser, so pay close attention to proofing.

What other herbs can I use?

Green onion, cilantro, or basil all work well. Keep the total amount of herbs about the same so the filling stays juicy and fragrant.