Step 1

Disperse yeast over water and add the 2 teaspoons sugar. Set aside for 1 minute then whisk to dissolve. Mix well. Cover with plastic film and ferment for 10-15 minutes or until bubbly.

Step 2

In a bowl, add the sugar, margarine, egg, bread flour and salt. Mix well then gradually add the all-purpose flour. Knead for 8-10 minutes or until smooth and elastic. Add more all-purpose flour if the dough is too wet and sticky to touch. Form into a ball and allow dough to rest for 1 hour to 1 ½ hours or until the volume has doubled.

Step 3

Grease baking tray with vegetable shortening. Set aside.

Step 4

Once the dough doubled in size, invert dough into a clean working surface and divide dough into 12 pieces and form into a ball. Arrange each shaped dough on a baking tray. Proof for 1 ½ hours or until the volume has doubled again.

Step 5

Meanwhile, preheat oven to 350⁰F/170⁰C.

Step 6

Brush dough with egg wash then score the dough with a cutting blade or sharp paring knife.

Step 7

Bake for 25-30 minutes or until golden brown. Remove from oven and cool completely.

Step 8

Prepare cream cheese mixture. Using a hand mixer beat the cream cheese and sugar together until creamy then add in the whipping cream and continue beating until smooth and fluffy. Place in a piping bag and set aside for later use.

Step 9

Prepare butter garlic mixture by beating all the ingredients together until well combined. Set aside.

Step 10

Prepare topping by combining the two ingredients until well mixed. Set aside.

Step 11

To assemble, get one piece of monay bread and slice into 6 sections without cutting through. (the bottom of the bread should remain intact)

Step 12

Dip each sliced bread into the butter garlic mixture, making sure the bread is well covered with the mixture.

Step 13

Pipe cream cheese filling in between sections of the bread and at the center.

Step 14

Drizzle bread with prepared topping.

Step 15

Bake in a preheated oven at 350°F/170°C for about 10-15 minutes or until toasted.