Boursin Garlic Swirls

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Servings: Two 7 Inch Skillets
  • Product: Blacklock *63* 7 Inch Skillet


  • ¼ cup, plus 2 tablespoons milk, heated to 110 degrees F
  • ½ tablespoon sugar
  • 1 teaspoon active dry yeast
  • ¼ teaspoon salt
  • 1½ tablespoons butter, softened
  • 1 egg, beaten and room temperature
  • ½ tablespoon garlic, minced
  • 1½ cups all-purpose flour
  • ½ cup Boursin cheese at room temperature
  • ½ tablespoon unsalted butter, softened
  • 2 tablespoons parmesan, grated
  • ½ teaspoon salt
  • Melted butter
  • 1 tablespoon parsley, finely chopped
Boursin Garlic Swirls
  • Boursin Garlic Swirls
  • Boursin Garlic Swirls
  • Boursin Garlic Swirls


Combine milk and sugar in a stand mixer with a hook attachment. Add yeast and allow to sit, 10 minutes. Add salt, butter, egg, and garlic, and mix together. Add flour ½ cup at a time.

Knead on medium speed, 5-7 minutes. Dough should pull away from the bowl. Transfer to a lightly greased bowl and cover with plastic wrap and a damp towel. Let rise, 1 hour.

Whip Boursin cheese, butter, and salt together. Punch the dough down. Transfer to a floured work surface. Roll out to a ¼-inch thick rectangle. Spread the cheese mixture evenly over the dough and sprinkle with parmesan.

Roll lengthwise and cut into 1-inch pieces. Place in a well-greased, 7 inch skillet. Cover with plastic wrap and a damp towel and place in a warm place for 1 hour.

Preheat oven to 350 degrees F. Brush tops with melted butter and sprinkle with parmesan. Bake swirls for 30-35 minutes or until golden brown. Brush again with melted butter, top with parsley, and sprinkle with salt.

Sketch of the 7 Inch Skillet

Blacklock *63* 7 Inch Skillet

This cast iron skillet marks the year 1863, when Joseph Lodge left his Pennsylvania home in search of work, where he soon began training as a machinist.

Just as this skillet celebrates the beginning of our journey, it's the perfect vessel to use as you welcome each new day with a hearty breakfast.

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