Korean Cream Cheese Garlic Bread
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 dried parsley
- 2 eggs size L
- sea salt
Ingredients you need per step are listed below the step in Italic
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, instant, 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 of 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 or 
320 °F 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 to400 °F or 350 °F.
- 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 dried 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. Hold over 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. 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 once more. 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.
2. 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.
3. 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).
4. 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
- Freezer: 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: 884kcal | Carbohydrates: 98g | Protein: 17g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 605mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1608IU | Vitamin C: 1mg | Iron: 5mg
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