Korean Cream Cheese Garlic Bread
User Reviews
5.0
114 reviews
Excellent
Korean Cream Cheese Garlic Bread
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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.
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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
- 1 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 (I have a KitcheAid), 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.
Equipments used:
Notes
- * I usually make one cut down the middle with a bread knife then use scissors to snip the rest to avoid crushing the bread to slice it. You can also pull them out a little after cutting to give space for the cream cheese to push through.
- For a video tutorial on rolling the balls, check out my Japanese Milk Bread Rolls. If you do not see the video, you’ll have to turn off adblock.
- You can pipe the cream cheese mixture between the wedges as well but usually, the cream cheese pushes out from the middle and makes its way into the crevasses, if not, the cream cheese usually fills the inside of the bread. This recipe uses all of the cream cheese so there’s a ton in each bun without having the pipe inbetween cuts.
Nutrition Information
Show Details
Calories
800kcal
(40%)
Carbohydrates
101g
(34%)
Protein
21g
(42%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
170mg
(57%)
Sodium
442mg
(18%)
Potassium
325mg
(9%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
1130IU
(23%)
Vitamin C
1mg
(1%)
Calcium
218mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6buns
Amount Per Serving
Calories 800 kcal
% Daily Value*
| Calories | 800kcal | 40% |
| Carbohydrates | 101g | 34% |
| Protein | 21g | 42% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 442mg | 18% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 218mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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