Creamy and buttery, savory and sweet and surprisingly tasty, Korean Cream Cheese Garlic Bread is one of the surprises at a party, soup buffet, and dinner. Making this delicious bakery-quality bun is very easy (much easier than you might think). And you will surprise everyone with this delicious recipe!
Korean Cream Cheese Garlic Bread Recipe
I watch a lot of cooking television shows, maybe too much (according to the kids). Not only because I am always looking for inspiration, but also because I love to watch someone with a passion for cooking.
And on one of these programs about street food in other countries, I saw this bread on a program about popular Korean street food. Don't ask me where, I have no idea (that's what you get when you watch a lot of programs ;-), but the enthusiasm was so contagious). I had to bake and taste it myself.
This bread is a white, slightly sweet bun, which is filled with sweet cream cheese and then soaked in garlic butter. It’s baked twice!. This bread is, contrary to regular garlic bread, sweet and savory at the same time. And of course, you may think that this combination will not work, but the opposite is true. This is super delicious!
The creamy slightly sweet cheese, the thick garlic butter, and the bun, flavors blend together and make it super exciting, and delicious! And after several attempts, I found the perfect recipe! Let me share it with you quickly.
What do you need for this Creamy Garlic Bread?
For the preparation of Korean Garlic Bread you need the following ingredients (the correct amounts can be found at the bottom of the blog in the recipe card):
- Yeast - This recipe uses 1 teaspoon of instant yeast. If you prefer to use fresh yeast, you need ¼ oz. If you use dry yeast, you also need 1 teaspoon. Note: with both fresh yeast and dry yeast, you must first dissolve the yeast in lukewarm water before adding it to your dough so it already starts doing its job.
- Flour - Use all-purpose flour. You can also make the bread dough with whole wheat flour, bread flour, or spelt flour, but then the amount of water will have to be adjusted (you will probably need 4 to 5 tablespoons of extra water)
- Cream Cheese - Use natural cream cheese at room temperature so you can mix it well.
How to make this Korean bread with cheese and garlic butter
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Making Dough - Knead the dough until it is elastic and soft. Check the dough after 10 minutes because you don't want to under-knead or over-knead. You do that by pulling a fleece. Take a ball of dough and flatten it. Stretch the dough slightly, turn it in your hands a quarter turn and turn again. Then stretch the dough again and turn a little again. Do this until a thin membrane (which you can see your fingers through) is formed (you cannot do this in one go) tears before you see a thin membrane, the dough is not done yet and you knead it for another 2 minutes. After kneading the dough let it rise.
- Making cream cheese mixture - While rising, make the cream cheese mixture and store it at room temperature until use. Then you can handle it better when piped into the bread. Place the cream cheese in a piping bag.
- Forming bread - After rising, press the air out of the dough and divide into 6 equal pieces. Form them to buns. Let it rise again.
- First baking round - Bake the bread for the first time (you will bake it twice in total). Egg wash the top of the bun. Then the buns will brown nicely.
- Apply the filling - Let the buns cool down for a while (otherwise you'll burn your hands). Cut the bread into 8 equal slices (crosswise), but not all the way to the bottom. You can put the cream cheese in the cuts between the wedges. Make sure to use about half of the cream cheese.
- Garlic butter - To ensure that the garlic butter is well absorbed by the bread, warm it so the butter will melt and becomes liquid. Do this au Bain-Marie, which means that a bowl hangs over a pan of hot water. Warming the butter while stirring prevents the butter from burning and prevents the egg from scrambling. Use a small bowl for the garlic butter custard
- Dip, dip, dip - Dip the buns in the melted garlic butter. Make sure everything is well covered (a little twisting is really necessary). The melted garlic butter should be all over. Now fill the buns with the rest of the cream cheese filling.
- Baking and filling - Sprinkle with salt (coarse sea salt is delicious) and bake the buns again until they are deliciously crispy.
To serve!
- Snack - This is a delicious bread as a snack at a party. Anyone can break off a piece and eat it.
- Side dish - This is great as a side dish with a bowl of hot soup. Serve the sandwiches with this carrot curry soup or pumpkin soup with an Indian twist.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Korean Cream Cheese Garlic Bread
Voor buns
Pas met de knoppen het aantal personen aan.
Creamy and buttery, savory and sweet and surprisingly tasty, Korean Cream Cheese Garlic Bread is one of the surprises at a party, soup buffet, and dinner.
Ingredients
Buns
- 1 ½ cup water lukewarm
- 1 teaspoon yeast instant
- 4 ½ cups all-purpose flour
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg size S, beaten
Cream cheese filling
- 8 oz. cream cheese room temperature
- ¼ cup sugar
Garlic butter
- 2 sticks butter
- ½ cup milk
- 2 tablespoons sugar
- 4 cloves garlic squeezed
- 1 tablespoon parsley dry
- 2 eggs size L
- Sea salt
Instructions
- Line a baking tray with parchment paper.
- Place the water, yeast, flour, and sugar in a large bowl and mix into a cohesive dough in 2 minutes (I used a hand mixer with a dough hook).1 ½ cup water, 1 teaspoon yeast, 4 ½ cups all-purpose flour, ¼ cup sugar
- Sprinkle the salt on the dough and knead it quickly. Continue kneading the dough until it is elastic and soft*.½ teaspoon salt
- Place the dough ball in a greased bowl, turn once and cover with plastic wrap or cling film. Place in a warm place and let the dough double in volume in 1 hour.
- Press the dough to get the air out and divide it into six pieces.
- Shape the dough into a ball. And put it under a plastic wrap. Let the dough rest for 15 minutes and then make a ball off the dough **.
- Return the balls to the baking tray, cover with plastic wrap and let rise for 1 hour in a warm place.
- Preheat the oven to 350 °F (180°C) for the last 30 minutes.
- Also, make the cream cheese filling. In a bowl, mix the cream cheese with the sugar until the sugar is incorporated. Put in a piping bag. A mouth is not necessary, you can also cut a small tip off the bottom.8 oz. cream cheese, ¼ cup sugar
- Brush the rolls with beaten egg and bake them in the oven for 25 minutes.1 egg
- Remove them from the oven and let them rest for 15 minutes. Now heat the oven to 400 °F (200°C).
- Take a sharp knife and divide each bun crosswise into 8 equal wedges. Cut about ⅔ in (bottoms should still hold together).
- Place a pan on the stove with a little water. Hang a heatproof bowl over the water and add the butter, milk, sugar, garlic, parsley, and two eggs. While continuing to stir, heat the garlic butter until it is liquid. Remove the bowl from the water and have it ready.2 sticks butter, ½ cup milk, 4 cloves garlic, 1 tablespoon parsley, 2 eggs, 2 tablespoons sugar
- Pipe some cream cheese filling into each of the buns.
- Dip the bun in the garlic butter sauce and swirl well so that the garlic butter is all over. Holdover the bowl and let the excess butter drain out. Place back on the baking sheet. Repeat for all buns.
- Fill the spaces in the bun with cream cheese again. Sprinkle with some sea salt and slide the baking tray into the oven. Bake the buns for 10 minutes.Sea salt
- Remove from the oven, let stand for a few minutes. Now they can be served.
Notes
1. - Yeast
This recipe uses 1 teaspoon of instant yeast. If you prefer to use fresh yeast, you need ¼ oz. If you use dry yeast, you need 1 teaspoon. Note: with both fresh yeast and dry yeast, you must first dissolve the yeast in lukewarm water before adding it.
2. - Flour
Use all-purpose flour. You can also make this with whole wheat flour, bread flour, or wheat flour, but then the amount of water will have to be adjusted (you will probably need 4 to 5 tablespoons of extra water)
3. - Check the dough*
Check the dough because you don't want to under-knead or over-knead. You do that by pulling a fleece. Take a ball of dough and flatten it. Stretch the dough slightly, turn it in your hands a quarter turn and turn again. Then stretch the dough again and turn a little again. Do this until a thin membrane (which you can see your fingers through) is formed (you cannot do this in one go). If the dough tears before you see a thin membrane, the dough is not good yet and you knead it for another 2 minutes. Then let the dough rise.
4. - Form a ball of the Dough**
Press your thumb into the center of the dough. Push the dough together on both sides, so that the top of the dough gets tension.
5. - Oven Temperature
During the first baking round, you bake the bread rolls for 25 minutes at 350 °F (180 °C) in a conventional oven. Or 25 minutes at 320 °F (160 °C) in a convection oven. The second time, heat the oven to 400 °F (200 °C) in a conventional oven or 350 °F (180 °C) in a convection oven and bake for 10 minutes.
6. - Store-bought buns
If you don't have time to bake your own rolls, you can also make this filled rolls recipe with store-bought bread rolls. a white soft bun, milk bun, soft dinner rolls, or a brioche roll are a good choice. Start with step. (Cutting the bread rolls).
7. - Storage
Let the buns cool down to room temperature
- Refrigerator - Pack the sandwiches airtight and store them in the fridge for up to 5 days
- Frozen - Put the sandwiches in a freezer box. They keep well in the freezer for up to a month. Let thaw in the refrigerator.
- Reheat - Warm the bread rolls in an oven at 350 F (180 °C) for 10 minutes.
Nutrition
Calories: 874kcal | Carbohydrates: 96g | Protein: 17g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 631mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1657IU | Vitamin C: 2mg | Iron: 5mg
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