Korean Cream Cheese Garlic Bread
This Korean Cream Cheese Garlic Bread recipe is going to knock your socks off! A Korean street food garlic bread loaded with butter, mildly sweet cream cheese, and garlicky flavor. When this bread is baking, the smell is just simply incredible.
Servings: 8 pieces
Calories:
Ingredients
Bread Roll
- 500 grams or 3 ⅓ cups bread flour or all-purpose flour
- 2 tsp instant yeast
- ¼ cup sugar or ⅓ if you want it on the sweeter side
- 1 tsp salt
- 1 ¼ cup warm milk or war water
- 4 tbsp vegetable oil or canola oil
- 1 whole egg
- 1 egg wash (whole beaten egg)
Cream Cheese Filling
- 200 grams cream cheese
- 20 grams sugar
- 50 grams whipping cream
Butter-Garlic Custard
- 130 grams unsalted butter
- 40 grams fresh garlic chopped finely
- 20 grams condensed milk
- 1 egg
- 4 tsp chopped fresh parsley or dried
Instructions
Making the bread rolls
- In a mixing bowl place bread flour, sugar, instant yeast and salt. Mix with a wire whisk to incorporate all ingredients.
- Add warm milk/water, egg and vegetable oil then mix with a spatula until rough dough forms. Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn't break when pulled.
- Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball.
- Transfer in another bowl and coat with thin layer of oil so it will not dry out while rising. Let it rise for 1 hour or until double in size.
- When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on the counter top and roll into a log shape. Cut and using a kitchen scale, weigh 62 grams of dough.
- Arrange in a baking pan and cover with a kitchen towel to rest for 30 minutes or when it doubles in size.
- While waiting for the final rise, pre-heat the oven at (375°F or 180°C°). When the dough have rested for 30 minutes, brush egg wash then place them in the oven and bake for 25 minutes at (375°F or 180°C°). Remove from oven and set aside to cool down.
Making the cream cheese filling
- In a mixing bowl, cream the cream cheese then add sugar and whisk until well incorporated.
- Tip in whipping cream then whisk again with wire whisk until incorporated and smooth in texture. Transfer in a piping bag and set aside.
Making the butter-garlic custard
- Place butter in bowl and melt in a microwave. Add, garlic, condensed milk, egg, and parsley. Mix well until fully incorporated. Set aside.
Assembly
- Pre-heat the oven at (375°F or 180°C°). Prepared baking pan lined with parchment paper.
- When bread rolls are cool to handle, slice 3-4 wedges on top of the bread leaving some bread intact at the bottom to keep the bread together.
- Pipe in lines of cream cheese filling in the cracks of the bread while avoiding the bread from breaking.
- In a plate, place a cream cheese filled bread. Pour some butter-garlic custard on top of the bread using a spoon making sure all sides are coated. Transfer custard coated in prepared baking pan.
- Gather excess butter-garlic custard that have accumulated on the plate and return in the bowl with custard. Repeat process until all bread rolls are done.
- Place them in the oven and bake for 10 minutes at (375°F or 180°C°) or until crisp. Remove from oven and set aside to cool down. Serve and enjoy. Bon appetit!
Notes
- Baking time may vary according to oven used