Korean Cream Cheese Garlic Bread

Korean Cream Cheese Garlic Bread

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For the cream cheese filling:


For the garlic butter:


  1. In a bowl of stand mixer fitted with a dough hook combine the water, yeast and sugar. 
  2. Let stand for 5 minutes. 
  3. In another bowl combine the flour and salt. 
  4. While the mixer is running, add the flour mixture slowly. 
  5. Beat on low speed for 5 minutes. 
  6. Lightly grease a large bowl with olive oil. 
  7. Transfer the dough into the bowl. 
  8. Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size. 
  9. Preheat oven to 350ºF.
  10. Line a baking sheet with parchment paper. 
  11. Punch the dough. 
  12. Transfer the dough onto a lightly floured surface. 
  13. Divide the dough into 8 equal balls.
  14. Transfer the balls on the prepared baking sheet. 
  15. Let rise for 45 minutes or until doubled in size. 
  16. Brush with beaten egg.
  17. Bake in preheated oven for 20-25 minutes or until golden. 
  18. Remove from the oven and allow to cool completely. 
  19. To make the cream cheese filling, in a bowl combine the cream cheese and sugar. 
  20. Beat with electric mixer on medium speed until smooth.
  21. Preheat oven to 400ºF. 
  22. Cut each bread roll into 8 equal wedges. 
  23. Make sure to not completely cut through the bread. 
  24. Pipe a small amount of the cream cheese filling in between each wedge. 
  25. In a bowl combine the melted butter, milk, eggs, garlic, parsley and salt. 
  26. Dip each bread roll into the butter mixture. 
  27. Bake in preheated oven for 8-10 minutes or until crispy.

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