Korean Cream Cheese Garlic Bread
User Reviews
5
Korean Cream Cheese Garlic Bread
Description
The recipe begins with a yeast dough made from all-purpose flour, warm water, instant yeast, sugar, egg, garlic powder, and salt. The dough is kneaded until smooth, left to rise twice to develop a light texture, and shaped into six balls. After an egg wash, the rolls are baked until golden.
The filling combines full-fat cream cheese sweetened with sugar and thinned slightly with milk, creating a creamy base that oozes during or after baking. A garlic butter custard containing melted unsalted butter, sugar, milk, dried parsley, egg, and chopped garlic infuses the rolls with a rich, garlicky flavor. The distinctive method includes making narrow cuts in the cooled bread to allow cream cheese to fill the crevices, which may spread over or inside the rolls after baking.
The finished bread offers a balance of a soft, airy bread exterior with a sweet and tangy cream cheese interior complemented by the buttery garlic topping. Typically enjoyed as a snack or dessert, the rolls can be sliced carefully with a bread knife and scissors to preserve their shape.
Ingredients
For the Bread Rolls
- 4½ cup all-purpose flour 540 grams
- 1⅓ cup water between 105°F to 115°F, warm
- 1 tbsp instant yeast 10 grams
- ¼ cup sugar 50 grams
- 2 egg 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 butter melted but warm, unsalted
- 3 tbsp sugar 37.5 grams
- ½ cup milk
- 1 tbsp parsley dried
- 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.
Notes
- Use a bread knife to make one cut down the middle, then snip the rest with scissors to avoid crushing the bread when slicing.
- You can gently pull apart the wedges after cutting to create space for the cream cheese filling to expand.
- The cream cheese filling often pushes through the cuts and fills the bread's crevices without piping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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