Description
Korean Cream Cheese Garlic Bread is a delightful fusion treat featuring soft, fluffy bread filled with a sweetened cream cheese filling and coated in a rich, garlicky butter sauce. This recipe highlights homemade bread rolls that are perfectly tender on the inside and golden on the outside, then generously filled with a creamy, sweet cheese filling and dipped in a buttery garlic glaze for an irresistibly sweet and savory snack or dessert.
Ingredients
Scale
For the bread:
- 1½ cup warm water (around 90-110°F)
- 1 teaspoon active dry yeast
- 4½ cup all-purpose flour (spooned & leveled)
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 large egg, beaten (optional for egg wash)
For the cream cheese filling:
- 8 ounce cream cheese, softened
- ¼ cup granulated sugar
For the garlic butter:
- 1 cup unsalted butter, melted (or 2 sticks)
- ½ cup whole milk (or half & half)
- 2 Tablespoon granulated sugar
- 2 Tablespoon garlic, minced (or to your preference)
- 1½ Tablespoon dry parsley flakes (or to your preference)
- 2 large eggs
- Kosher salt (for sprinkling)
Instructions
- Activate yeast: Stir together warm water and active dry yeast. Set aside to let dissolve, about 2-3 minutes.
- Mix dough: In the stand mixer bowl, combine flour, sugar, and salt. Pour in water with dissolved yeast. Mix on low speed using dough hook until shaggy dough forms.
- Knead dough: Increase mixer speed to medium-high and knead until dough is smooth and passes the windowpane test, about 8-10 minutes. Alternatively, knead by hand until smooth.
- First proof: Shape dough into a ball and let it proof in a covered bowl in a warm spot until doubled in size, about 45 minutes to 1 hour.
- Shape rolls: Punch down dough, fold onto itself to tighten, then divide into 6 equal pieces. Roll each into a smooth ball.
- Second proof: Arrange dough balls about 2-3 inches apart on parchment-lined sheet pan. Cover and proof until nearly doubled, about 45 minutes to 1 hour.
- Preheat oven and bake rolls: Preheat oven to 350°F. Optionally brush rolls with egg wash. Bake for 20-25 minutes until golden-brown and internal temperature reaches 190°F.
- Cool rolls: Let bread cool at room temperature until comfortable to handle.
- Prepare cream cheese filling: Whisk softened cream cheese and sugar until smooth. Transfer to piping bag or ZipLoc bag and set aside.
- Make garlic butter: In a large bowl, whisk melted butter, milk, sugar, minced garlic, parsley flakes, and eggs until smooth. Warm gently over bain-marie or simmering water, whisking constantly until sugar dissolves and mixture is fluid but not overheated to avoid scrambling eggs. Keep warm.
- Preheat oven for final bake: Preheat oven to 400°F.
- Cut rolls: When rolls are cool enough to handle, cut each roll into 8 wedges without cutting all the way through, keeping the base intact.
- Fill with cream cheese: Pipe cream cheese filling between each wedge carefully, avoiding breaking the segments.
- Dip in garlic butter: Dip entire bread into the warm garlic butter, ensuring coating between wedges. Hold upside down to drain excess.
- Assemble on pan: Place breads on parchment-lined sheet pan. Pipe remaining cream cheese filling in the center of each bread and sprinkle lightly with kosher salt.
- Bake final step: Bake for 8-10 minutes until breads are crispy but not overly browned.
- Cool and serve: Let breads cool for a few minutes before serving and enjoy the sweet, savory, creamy delight.
Notes
- Photo references, tips, and FAQs are available in the original post for better guidance.
- Store-bought rolls can be used for convenience, but homemade bread yields superior texture and flavor.
- Water amount for dough may vary by region; start with 1⅓ cups if you live in a warm, humid climate and adjust as needed.
- Egg wash is optional and skipping it may help prevent over-darkening after the second bake.
Nutrition
- Serving Size: 1 cream cheese garlic bread
- Calories: 490
- Sugar: 15g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
