Korean Cream Cheese Garlic Bread
Servings: 8
Ingredients
- 1½ cup warm water
- 1 tsp active dry yeast
- 4½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ tsp kosher salt
- 1 large egg beaten
For the cream cheese filling:
- 12 ounce cream cheese softened
- 2 tbsp granulated sugar
For the garlic butter:
- 1 cup unsalted butter melted
- ½ cup milk
- 1 tsp granulated sugar
- 2 tbsp minced garlic minced
- 3 tbsp chopped fresh parsley
- 2 large eggs
- salt
Instructions
- In a bowl of stand mixer fitted with a dough hook combine the water, yeast and sugar.
- Let stand for 5 minutes.
- In another bowl combine the flour and salt.
- While the mixer is running, add the flour mixture slowly.
- Beat on low speed for 5 minutes.
- Lightly grease a large bowl with olive oil.
- Transfer the dough into the bowl.
- Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- Punch the dough.
- Transfer the dough onto a lightly floured surface.
- Divide the dough into 8 equal balls.
- Transfer the balls on the prepared baking sheet.
- Let rise for 45 minutes or until doubled in size.
- Brush with beaten egg.
- Bake in preheated oven for 20-25 minutes or until golden.
- Remove from the oven and allow to cool completely.
- To make the cream cheese filling, in a bowl combine the cream cheese and sugar.
- Beat with electric mixer on medium speed until smooth.
- Preheat oven to 400ºF.
- Cut each bread roll into 8 equal wedges.
- Make sure to not completely cut through the bread.
- Pipe a small amount of the cream cheese filling in between each wedge.
- In a bowl combine the melted butter, milk, eggs, garlic, parsley and salt.
- Dip each bread roll into the butter mixture.
- Bake in preheated oven for 8-10 minutes or until crispy.