korean garlic bread

These Korean Cream Cheese Garlic Bread are so unbelievably good! The exterior is perfectly crunchy, while the interior is kind of custardy all while still chewy like good bread should. It&#039;s filled with a lightly sweetened cream cheese filling and loaded with exactly what you want in a garlic bread - garlic flavor!

Korean Cream Cheese Garlic Bread

water ((around 90-110°F))

active dry yeast

all-purpose flour ((spooned & leveled))

sugar

salt

egg (, beaten (optional for egg wash))

cream cheese (, softened)

unsalted butter (, melted (or 2 sticks))

milk ((or half & half))

Tablespoon garlic (, minced (or to your preference))

dry parsley flakes ((or

Kosher salt ((for sprinkling))

Stir together warm water and active dry yeast. Set a side to let dissolve, about 2-3 minutes.

In the stand mixer bowl, stir together the flour, sugar, and salt. Pour the water with dissolved yeast into the flour mixture and stir on low speed with the dough hook until the dough turns shaggy and starts to come together.*You can mix the dough by hand at this point to help the mixer out. You can also knead the dough completely by hand.*

Increase the speed to medium high and knead until the dough is smooth and passes the window pane test, about 8-10 minutes. Shape the dough into a ball and let it proof in a covered bowl, in a warm area, until doubled in size, about 45 minutes to 1 hour.*To do the window pane test, take a small portion of the dough and stretch it between your fingers. The dough should spread thin enough to see silhouettes through it without tearing. Refer to the post for more detail and picture.*

Once the dough has doubled, punch it down and fold it onto itself a few times to tighten the dough. Divid the dough into 6 equal pieces. Tuck and roll each piece of dough into a smooth, tight ball. Range the dough on parchment lined sheet pan, about 2-3 inches from each other. Cover the dough and let it proof in a warm area until almost doubled, about 45 minutes to 1 hour.

Preheat the oven to 350°F.

When the dough balls are nearly doubled, you can brush each of them with egg wash if you wish. Bake the bread for about 20-25 minutes until the exterior is golden brown (if egg washed, or golden if no egg wash), and the interior registers 190°F.

Let the bread cool at room temperature until they&#039;re cool or at least comfortable to handle.

For the bread:

Combine the softened cream cheese and sugar in a mixing bowl. Whisk the cream cheese until smooth and the sugar is incorporated. Transfer the cream cheese filling to a pipping bag or ZipLoc bag and set aside until needed.

For the cream cheese filling:

In a large mixing bowl, whisk together all the ingredients for the garlic butter until completely smooth. Heat the mixture over a bain-marie or a pot of water with simmering water until the sugar is completely dissolved and the mixture is warm and very fluid. Make sure to whisk the mixture constantly and DO NOT overheat, or the eggs may scramble. Keep the garlic butter warm until needed.*You can heat up the garlic butter using the microwave if you like. Just make sure to use a glass bowl and to heat the mixture in short increments.*

For the garlic butter:

Preheat the oven to 400°F.

When the bread is cool enough to handle, cut each bread into 8 equal wedges. Make sure to NOT completely cut through the bread. You want the bread to stay intact.

After the bread has been cut, pipe a rope of the cream cheese filling in between each wedge. Be careful not to break the wedges.

Once the bread has been filled with cream cheese, dip the entire bread into the garlic butter. Make sure the garlic butter coats in between the wedges as well. Hold the bread upside down to let excess garlic butter drain. Repeat with all the breads and arrange them back on the parchment lined pan.

Pipe the remaining cream cheese filling in the center each bread and sprinkle a pinch of kosher salt on each bread. Bake the bread for about 8-10 minutes, until the breads are crispy. Make sure to not let the breads get too dark!*If you&#039;re want to ensure that the bread doesn&#039;t get too dark after the 2nd bake, you can skip the egg wash.*

Let the bread cool for a few minutes and enjoy!

To assemble the Korean cream cheese garlic bread:

Cooking Tree will show you how to make a homemade version of this delectable recipe for Sausage Bread Roll.

Sausage Bread Roll

Bread flour

Dry yeast

Salt

Sugar

Fresh cream (35℃)

Chopped onion

Dry parsley

grams(90 grams~110 grams) Water (35℃)

Sausage

butter

Shred Cheese

https://www.youtube.com/watch?v=WsaBwWIH1pk

I made a sausage bun by winding a dough full of onion flavor around the sausage!I add chopped onion to the dough and it tastes really good~~Sprinkle cheese on the top and bake it so it's crispy~^^Sausage buns in the shape of leaves that are commonly eaten are delicious, but these unusual sausage buns are also interesting and really delicious~It is also good with mayonnaise or ketchup bb!!Enjoy watching~~♬ Enjoy~

Sausage Bread Roll Recipe | Cooking tree

The fluffiest and most buttery Korean cream cheese garlic bread that just melts in your mouth. Made entirely from scratch, this bread is loaded with garlic and filled with sweet cream cheese.

Korean Cream Cheese Garlic Bread (크림치즈 마늘빵)

water, lukewarm ((130 grams))

plain sugar ((20 grams))

yeast ((7 grams))

½ tablespoons butter, softened ((20 grams))

white bread flour ((300 grams))

cream cheese, full fat ((200 grams))

sugar* ((50 grams))

½ sticks butter, softened ((150 grams))

½ tablespoons plain sugar* ((30 grams))

fresh garlic, minced ((60 grams))

parsley

mayonnaise*

sour cream ((50 grams))

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

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

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

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.

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.

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.

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.

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

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.

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.

Bread Buns

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

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

Cream Cheese Filling

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.

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&#39;t become too runny.

Garlic Butter

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

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

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.

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.

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

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

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

Enjoy hot, fresh out of the oven!

Baking the garlic bread

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Top 3 korean garlic bread recipes from across the web

The most viewed korean garlic bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Cream Cheese Garlic Bread

Sausage Bread Roll

Korean Cream Cheese Garlic Bread (크...

The most viewed korean garlic bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine