Korean Cream Cheese Garlic Bread (크림치즈 마늘빵)

Step 1

In a large bowl add the lukewarm water, sugar, and yeast. Mix well to combine, then set aside for 5-10 minutes.

Step 2

Add in the softened butter and salt, mixing again to combine.

Step 3

Sift in the flour and use a wooden spoon to combine until a dough forms.

Step 4

If using a stand mixer, use the dough hook attachment to knead for 5-10 minutes or until smooth. If kneading by hand, sprinkle a little extra flour on the work surface. Knead the dough by stretching it away, then pulling it back together. Repeat until the dough is no longer sticky and looks smooth, for around 15 minutes.

Step 5

Cover the bowl with plastic wrap, then place in a warm to proof for at least 1-2 hours. The dough needs to double in volume.

Step 6

Once proofed, place the dough on the work surface. Gently press down on the dough to flatten it, then shape it into a log. Use a pastry scraper or knife to cut out 6 equal pieces of dough. Work with one piece at a time, covering the remaining with plastic wrap.

Step 7

Gently press the dough piece into a disc, then fold one edge 1/3 towards the centre. Fold the opposing edge over the folded part, overlapping them.

Step 8

Start rolling the dough on the shorter edge to form a small roll.

Step 9

Cup palm over the roll, then gently press on the dough in a rotating motion. This helps shape the dough into perfectly round rolls. Repeat process for the remaining rolls.

Step 10

Place all rolls onto a baking tray, leaving at least 3-4 inches between each roll. Cover with plastic wrap or a damp kitchen towel. Proof in a warm place for 30 minutes.

Step 11

In a bowl combine the cream cheese and sugar, mixing with a hand mixer or spatula.

Step 12

Place the cream cheese mixture in a piping bag fitted with a round ½-inch nozzle. Store in the fridge until ready to use.

Step 13

In a medium bowl combine the butter, sugar, garlic, oregano, heavy cream, mayo, and salt. Mix everything well and leave at room temperature until ready to use.

Step 14

Before using, microwave the mixture for 15-20 seconds, until it looks like a paste. Keep a close eye on it whilst microwaving so it doesn't become too runny.

Step 15

Pre-heat oven to 350°F (180°C). Bake the rolls for 10-12 minutes or until golden.

Step 16

Let rolls cool down for 10-15 minutes until warm to the touch.

Step 17

Using a serrated bread knife, make 6 cuts on the top of each roll, like cutting into a pizza. Leave the base uncut, about ½-inch in thickness.

Step 18

Fill the rolls with cream cheese in between each cut. Start from the edge and pipe towards the centre. Reserve about ¼ of the cream cheese for later.

Step 19

Dunk each roll face down into the garlic butter. Spread the butter with a pastry brush, getting it into every groove.

Step 20

Place the rolls back onto the baking tray. Pipe a generous dollop of the remaining cream cheese in the middle of each roll.

Step 21

Bake in the pre-heated oven for 6-8 minutes or until light brown in colour.

Step 22

Enjoy hot, fresh out of the oven!