“Korean cream cheese garlic bread.” It’s a mouthful to say, and also quite the delicious mouthful to bite! It’s the latest trend in Korean food, and it combines the sweetness of a decadent cream cheese filling with the savory taste of garlic bread.
If you think you know how to make garlic bread, wait until you try this elevated version! We start off with a Korean bread recipe that yields a soft bun, the perfect vessel for the mouthwatering cream cheese filling and the garlic butter dip.
When making the bread, be sure to check what kind of yeast you’re using. This recipe calls for active dry yeast, which requires time to activate the yeast in warm water or milk. However, you can also use instant yeast, which doesn’t need the activation step and can go straight into your dough. To substitute, divide the amount of active dry yeast by 1.5 and that will be how much instant yeast you’ll need! You can then skip the 10-minute waiting time and continue on to the next step.
Before baking, it’s also important to give your bread enough time to proof or rise properly. This helps to make it soft and fluffy. Depending on your location, the time it will take for it to finish proofing may vary, but you can check this by poking the dough lightly after it has been divided, shaped into buns, and placed on the baking tray. If the dough bounces back, it needs more time; if you make a slight dimple in the dough, it’s ready for the oven!
Making Korean cream cheese garlic bread requires you to be patient, as you need to wait for the buns to cool completely before slicing them. But don’t worry as this gives you time to prepare the cream cheese filling in advance; it’s easier to pipe when it’s been chilled. Lastly, you can drizzle the filled bun with the garlic butter, but you can also simply dip the buns in it to make sure they’re coated evenly.
- Also Read:
- This Cream Cheese Garlic Bread Is Topped With Bacon Bits And We’re Drooling
- Where To Order Korean Cheesy Bread For Delivery In Manila
Korean Cream Cheese Garlic Bread Recipe
Ingredients
Korean Cream Cheese Garlic Bread Ingredients
- 12 Grams active dry yeast
- 300 ml fresh milk warmed
- 90 Grams sugar
- 50 Grams unsalted butter at room temperature
- 3 large eggs
- 800 Grams all-purpose flour
- 10 Grams Salt
- 500 Grams cream cheese softened
- 75 Grams icing sugar
- 100 ml cooking cream
- 350 Grams unsalted butter melted
- 100 Grams Garlic minced
- 3 large eggs
- 50 Grams honey
- 80 ml condensed milk
- dried parsley as desired
Instructions
- To make the bread, mix yeast, milk, and sugar in a medium bowl. Set it aside to let it activate for 10 minutes.
- For the cream cheese filling, mix cream cheese, icing sugar, and cooking cream. Mix until well combined. Transfer to a piping bag and set aside.
- For the garlic butter, mix melted butter, garlic, eggs, honey, condensed milk, and parsley in a bowl. Set aside.
- To assemble, once bread buns are baked and cooled, slice into 6 or 8 sections, leaving part of the cut slices still attached to the bread. (Make sure that the bottom is still intact.) Pipe the cream cheese filling in between the slices. Spoon the garlic butter mixture over the bread. (Make sure the bread is evenly covered.) Bake for 10 minutes until browned.
- In a large bowl, mix flour, salt, and egg then add the yeast mixture. Transfer to a lightly floured counter. Knead for 10 minutes. Add butter. Knead again for another 10 minutes. Place in a greased bowl, cover, and set it aside. Proof for 1 hour. Once ready, divide into equally divided sizes. (I made 8 big buns using this recipe.) Rest for 30 minutes, then bake in a preheated oven for 25 minutes at 350 degrees F or 180 degrees C.
