Bakery
Korean-Style Cream Cheese Garlic Bread
3 hServes 6Nutri-Score D€€
D
3 h
3 hKorean-Style Cream Cheese Garlic Bread
what you need
Ingredients
bread flourGrains350 g
milk (lukewarm)Dairy200 ml
sugarPantry40 g
instant yeastPantry7 g
saltSpices5 g
egg (beaten)Dairy1 piece
butter (softened)Dairy40 g
cream cheese (softened)Dairy250 g- powdered sugarPantry30 g
heavy creamDairy30 ml
garlic (minced)Produce8 pieces- butter (melted)Dairy100 g
- condensed milkDairy40 g
parsley (chopped)Produce5 g- egg (beaten, for egg wash)Dairy1 piece
per serving
Nutrition
517kcal
- Carbs
- 53 g
- Proteins
- 10 g
- Fat
- 29 g
what you’ll use
Tools
Mixing bowl ×2
Baking tray
Saucepan
Pastry brush
Oven
Whisk
step by step
Method
- Step 1
Make the milk bun dough
- Warm the milk and combine with the yeast and sugar in a bowl.
- Add the flour, salt, egg and softened butter, then knead into a smooth, elastic dough.
- Step 2
Let the dough rise
- Cover the dough and leave it in a warm place until doubled in size.
- Step 3
Prepare the cream cheese filling
- Beat the softened cream cheese with the powdered sugar and heavy cream until smooth and pipeable.
- Step 4
Shape and fill the buns
- Divide the dough into equal portions and shape into balls.
- Flatten each ball, place a spoonful of cream cheese filling in the centre and seal well.
- Arrange the filled buns on a lined baking tray and let them proof until puffy.
- Step 5
Bake the buns
- Brush the proofed buns with beaten egg.
- Bake in a preheated oven at 180 °C until golden brown.
- Step 6
Make the garlic butter
- Melt the butter in a saucepan with the minced garlic and condensed milk.
- Stir in the chopped parsley.
- Step 7
Coat and finish
- Cut the baked buns into wedges without cutting all the way through.
- Dip each bun generously in the garlic butter so it soaks into the cuts.
- Return the buns to the oven briefly until the garlic butter is set and glossy.