KOREAN CREAM CHEESE GARLIC BREAD
KOREAN CREAM CHEESE GARLIC BREAD RECIPE
♥️ Cream cheese garlic bread is a popular Korean street food that takes garlic bread to a whole new level of deliciousness!
Ingredients
For the homemade bread rolls:
🌎 All-purpose flour
🌎 Warm water
🌎 Active dry yeast
🌎 Granulated sugar and salt
🌎 Egg (optional for egg wash)
For the cream cheese filling and garlic butter
🌎 Cream cheese -
🌎 Granulated sugar
🌎 Unsalted butter
🌎 Whole milk
🌎 Eggs
🌎 Fresh garlic
🌎 Dry parsley flakes
Recipe
Make the homemade bread dough
1. Dissolve and activate the dry yeast by sprinkling it over the warm water. Give the yeast a stir and set aside for a few minutes
2. Add the all-purpose flour, sugar, and salt into the stand mixer bowl and give it a quick mix with the dough hook. Once the yeast is dissolved, add the water to the flour mixture.
3. Mix on low speed until the dough roughly comes together, then increase the speed to medium high. Knead the dough until it is smooth, elastic, and passes the window pane test
4. Smooth and round the dough into a ball. Place it back into the bowl and cover. Let the dough proof in a warm area until it's doubled in size, about 45 minutes to 1 hour.
5. Punch down the dough and fold it onto itself a couple of times to deflate the gases. Portion the dough into 6 equal pieces. Do lightly flour your hands and the work surface as needed. The dough will be a bit tacky.
Shape and bake the bread rolls
6. Tightly tuck and roll each piece of dough to form smooth balls. Place them at least 3 to 4 inches part on a parchment lined sheet pan. Cover the dough balls and let them proof in a warm area until almost doubled, about 45 minutes to 1 hour.
7. Once the dough balls are almost doubled, preheat the oven to 350°F. Brush each dough with egg wash if you'd like. Once the oven is at 350°F, bake the rolls for 20 to 25 minutes or until the interior registers 190°F.
8. Remove the bread rolls from the oven once they're done and let them cool at room temperature until comfortable to handle.
For the cream cheese filling
♥️ Combined the softened cream cheese and sugar in a medium mixing bowl. Whisk until the everything is smooth and the sugar is well incorporated. Transfer the cream cheese filling to a pipping bag or ZipLoc bag and set aside until needed.
For the garlic butter
♥️ In a large heat proof mixing bowl, add the melted butter, milk, sugar, garlic, parsley, and eggs. Whisk until everything is well combined.
♥️ Place the bowl over a pot of gently simmering water (aka bain marie) and mix until the sugar has dissolved and the mixture is warm and loose. Make sure to constantly mix the garlic butter to prevent scrambling the eggs. Keep the garlic butter warm and set aside until needed.
Assemble the Korean cream cheese garlic bread
1. Preheat the oven to 400°F.
2. When the bread rolls are cool enough to hand, cut each bread into 6 or 8 equal wedges. Make sure to NOT cut through the bread completely so that the wedges stay intact
3. Between each wedge, pipe a line of the cream cheese filling. Careful not to break the wedges.
4. Once the bread rolls are filled, dunk each bread into the warm garlic butter mixture. Let the bread soak up the garlic butter for a couple seconds and make sure to not forget the areas in between the wedges. Turn the bread upside down to let excess drip off and place it back on the parchment lined sheet pan. Repeat with remaining breads.
5. Pipe the the remaining cream cheese in the center of the cream cheese garlic breads and give each a little sprinkle of kosher salt, if you'd like.
♥️ Bake the garlic breads for 8 to 10 minutes or until the bread is crispy on the outside. Make sure to keep an eye on the cream cheese garlic bread on the last couple minutes of baking to prevent it from getting too dark!
♥️ Remove the breads from the oven and let it cool for a few minutes. Enjoy!
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