Korean Cream Cheese Garlic Bread
Take your garlic bread to the next level with this delicious Korean Cream Cheese Garlic Bread. Stuffed with sweetened cream cheese and coated in garlic butter, you’re going to be reaching for seconds.
Ingredients
For the Bread Rolls
- 4½ cup all-purpose flour, 540 grams
- 1⅓ cup warm water, between 105°F to 115°F
- 1 tbsp instant yeast, 10 grams
- ¼ cup sugar, 50 grams
- 2 eggs, 1 for the dough, 1 for the egg wash
- 1 tbsp garlic powder, 10 grams
- ¼ tsp salt
For the Cream Cheese Filling
- 1Korean Cream Cheese Garlic Bread block cream cheese, 250 grams
- ¼ cup sugar, 50 grams
- 1-2 tbsp milk
- For the Garlic Butter Custard
- 1 cup unsalted butter, melted but warm
- 3 tbsp sugar, 37.5 grams
- ½ cup milk
- 1 tbsp dried parsley
- 1 egg
- 4-5 cloves garlic, roughly chopped
Instructions
Make the Bread
To a stand mixer, add the flour, warm water, yeast, sugar, egg, garlic powder, and then salt. Mix on speed 4, for 6 to 7 minutes, or until the dough has gone from raggedly to smooth.
Tuck the dough into the shape of a ball and place it into the bowl, cover, and let rise until doubled in size (around an hour).
Once doubled, punch the dough down and turn the dough onto a lightly floured surface and then cut into six equal pieces with a bench scraper.
Roll each of the six wedges into a ball. Folding the edge of the dough into the middle, pinching the folds together, then flipping the dough over and turn the dough in a circular motion to round it out. They should be around 3 inches wide.
Transfer the dough balls to a lined parchment paper. I usually do 3 balls per sheet pan. Cover and allow to rise until almost doubled in size, around an hour.
Heat oven to 350°F.
Once doubled, brush with an egg wash. Bake for 20 minutes to 25 minutes or until the buns are golden brown.
Make the Filling, Custard, and Assemble
While the buns are baking, in a clean mixing bowl with a wire whip, whip together the softened cream cheese, sugar, and milk until smooth. Transfer to a piping bag or a Ziploc bag with a tip cut off.
Once the buns are cool enough to touch, cut the bread into 6 wedges, but not all the way though.
Pipe the cream cheese into the center of the buns.
Combine the (warm, not hot) melted butter, sugar, parsley, milk, egg, and garlic in a deep bowl or sauce pot.
Add the stuffed bread into the garlic butter and spoon the mixture over top. Try to get the garlic butter in-between the wedges.
Bake the coated buns on a lined sheet pan for another 10 to 15 minutes or until the cream cheese garlic breads are crispy.
