Korean Cream Cheese Garlic Bread is a popular and delicious Korean street food. A beautiful soft and fluffy bun filled with a lightly sweetened cream cheese filling and topped with an incredible butter-garlic sauce that makes it hard to stop eating them!
Ingredients: (makes 4)
Buns:
Milk 110 ml
Sugar 30 g
Yeast 4 g
Salt 3 g
Egg 1
Unsalted butter 20 g
Cream Cheese Filling:
Cream cheese 200 g
Sugar 30 g
Whipping cream 50 g
Garlic Butter Sauce:
Salted butter 100 g
Garlic 50 g
Condensed milk 30 g
Honey 20 g
Dried parsley or herbs
Panko bread crumbs 1-2 Tbsps
Warm milk in microwave for 20 secs. Add yeast and sugar and let stand for 5 mins till yeast is activated. Add egg and mix till combined.
In bowl of stand mixer fitted with dough hook, add bread flour, salt and yeast mixture. Knead till a soft dough is formed then add butter and continue kneading for another 15 - 20 mins.
Form dough into a ball, place in an oiled bowl, cover for 1 hour or till dough has doubled in size.
Punch dough down and divide into 4 equal pieces. Shape them into balls, place on a lined baking tray, cover and let rest for 30 mins.
Preheat oven to 180C. Bake buns for 20 mins. Remove from oven and let cool.
Prepare cream cheese filling - In a medium bowl, mix together cream cheese, sugar & whipping cream together till smooth. Transfer to a piping bag and place in fridge till ready to use.
Prepare garlic-butter sauce - In a microwavable bowl, melt butter. Remove and add crushed garlic, condensed milk, honey and dried parsley. Stir well.
Slice buns into 6 pieces, making sure not to cut all the way down the buns. You need to buns to stay intact. The cuts are so that you can fill the inside with cream cheese filling.
Fill buns with the cream cheese then drizzle buns with the garlic-butter sauce.
Sprinkle with Panko breadcrumbs and return to oven to bake at 160C for another 10 mins.
Bread is simple. All you need is time, love and patience.