When I first saw this garlic bread, I was in awe at how beautiful it was. It looked like something out of a garlic bread lover’s dream. I am not going to lie, when I first saw this recipe, I was pretty overwhelmed to make it. It looked complicated, however with some patience and taking it step-by-step, I found that it was very manageable. I would put this at an intermediate level of baking. If you have a basic knowledge of baking, you can do this recipe!
First, we need to make the dough. I find that making it from scratch does help with the process. If you really want to, you could “cheat” and use already made dinner rolls. I would recommend homemade dough for the consistency and control over baking, but it would be possible to skip to the egg wash and cream cheese stuffing portion.
For the dough, I find that following the exact recipe is key. Once your dough is proofed, you can bake your dough as necessary. What makes this dish is the cream cheese filling. For the filling it does include sugar. This is traditional in the Korean garlic bread, but I find it pleasant. I do not like overly sweet, so I did add way less sugar than required. If you do not want to add any sugar, you can easily skip this step. I think next time I will skip the sugar. I just wanted to see how it would taste. It was garlicky, cheesy, and mildly sweet.
Make sure your cream cheese is softened. It is a lot easier to work with when softened. Once your buns are out of the oven, let them cool. They will be too hot to touch. Then slice the buns not all of the way through until there are about 6-8 wedges. Then pipe the cream cheese mixture in between the buns. Dip the entire bun in the egg was then bake.
I love to top with extra parmesan cheese for that extra cheesy bite!
The Cheesiest Korean Garlic Bread
Equipment
- Mixer
- Dough Scraper
- Baking Sheet
- Pastry Brush
- Piping Bag
- Sharp Knife
Ingredients
For the Dough:
- 1 tsp instant yeast
- 3/4 cup warm water
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
For the Cream Cheese Filling:
- 8 oz room temperature cream cheese
- 1/4 cup sugar optional, adjust to taste
- 1 tbsp dried parsley
For the Egg Wash Mixture:
- 2 beaten eggs
- 1 cup melted butter
- 1/4 cup heavy cream
- 1 tsp each: dried parsley garlic powder, Italian seasoning, salt
For Garnish:
- Parmesan cheese
- Dried parsley
Instructions
Step 1: Make the Dough
- Activate the yeast by combining it with warm water. Let sit for 5 minutes until foamy.
- Add the flour, sugar, and salt to a stand mixer. Pour in the yeast mixture and mix on low for about 5 minutes until a dough ball forms.
- If the dough feels dry, add 1 tsp of water at a time until it becomes soft and smooth.
- Transfer to a greased bowl, cover, and proof for 1 hour or until doubled in size.
Step 2: Shape and Bake the Buns
- Once the dough has risen, divide it into equal portions and roll into smooth buns.
- Place the dough balls onto a baking sheet and let them proof for another hour.
- Brush the buns with an egg wash and bake at 375°F (190°C) for 20-30 minutes, or until golden brown.
- Let them cool slightly before slicing.
Step 3: Make the Cream Cheese Filling
- In a bowl, mix cream cheese, sugar, and dried parsley until smooth.
- Transfer to a piping bag for easy filling.
Step 4: Prepare the Egg Wash Mixture
- In another bowl, whisk together beaten eggs, melted butter, heavy cream, garlic powder, Italian seasoning, salt, and parsley.
Step 5: Assemble the Korean Garlic Bread
- Cut the cooled buns into 6-8 wedges, making sure not to cut all the way through.
- Pipe the cream cheese filling between each section of the bread.
- Carefully dunk each stuffed bun into the egg wash, ensuring they are fully coated.
- Place back on the baking sheet and bake for another 15 minutes until golden brown and crispy.
Step 6: Garnish and Serve
- Sprinkle generously with parmesan cheese and dried parsley.
- Serve warm and enjoy the cheesy, garlicky goodness!
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