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!
Korean Cheese Bread
1 tsp Instant yeast
3/4 cup warm water
3 1/2 cups AP flour
1/4 cup sugar
1 tsp salt
Cream cheese Filling
8n oz room temperature cream cheese
1/4 cup sugar
1 tbsp dried parsley
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
Activate the yeast. Pour in your dough ingredients into a mixer and mix on low for 5 minutes until everything is formed into a dough ball. If the dough is dry add 1 tsp of water at a time. Set in a greased bowl to proof for an hour or until It doubles in size
Roll out the buns and let proof for another hour. Then brush with an egg wash and bake at 375 for about 20-30 minutes
Add filling ingredients together and place it into a bag to pipe.
Mix together the egg wash ingredients.
Cut your buns and pipe with the filling. Dunk the stuffed buns into the eggs wash and bake for another 15 minutes
. Garnish with parmesan cheese and parsley