Korean Cream Cheese Garlic Bread

Sweet and garlicky goodness packed in chewy bread rolls. Bite through the crisp exterior of this bread and sink your teeth into the smoothness of cream cheese. Doesn't get any better than this!

Tip: Start this recipe at night just before you head to bed and wake up to perfectly risen bread dough. Let the yeast work while you sleep!

Prep: 25 mins | Rise: 10 (+ 2) hours | Bake: 25 (+8) min | Makes 6 pieces

Tip: Use store bought bread rolls to save time and skip the bread rising/ baking process!

Ingredients

(Bread Rolls)

• 1 Tsp Instant Yeast

• 1 1/3 Cups Warm Water - slightly warmer than room temperature (approx 314g)

• 1/4 cup Granulated White Sugar (approx 50g)

• 1/2 Tsp Salt

• 4 1/2 Cups Bread Flour (approx 540g)

• 1 Egg - For Egg Wash

(Cream Cheese) - Mix together and transfer to a piping/ ziplock bag.

• 200g Cream Cheese

• 1/4 Cup Granulated White Sugar (approx 50g)

(Garlic Butter)

• 150g Unsalted Butter, Melted

• 80g Milk

• 1 Tbsp Granulated White Sugar

• 2 Tbsp Garlic , Minced

• 1 Tbsp Dry Parsley Flakes

• 1 Egg
  

Directions

(Bread Rolls) - Prepare the night before

1. Combine ingredients for the bread (except the flour and egg) in a mixing bowl and stir well using a pair of Chopsticks or your hands.

2. Add in the flour and lightly knead till the dough comes together. Knead for another 5 minutes till the dough is smooth and elastic. (The dough should feel slightly moist at this stage)

3. Seal the bowl with Cling Wrap and refrigerate for 10 - 12 hours.

4. GET YOUR BEAUTY REST!

Note: After 10 - 12 hours, take your dough out of the refrigerator. You should see that the dough has doubled in size.

(Bread Rolls) - Actual Day

1. Divide the dough into 6 equal balls and place them on a large baking tray fitted with baking paper. Cover with Cling Wrap and let it rise at room temperature for another 2 hours.

2. Preheat oven to 176°C.

3. Once bread rolls have risen, lightly brush them with egg wash and bake them for 25 minutes (Note: If the top starts to brown too quickly, loosely place a sheet of aluminium foil over the bread and continue baking)

(Garlic Butter Mixture)

1. Add ingredients to a small mixing bowl and stir them together.

2. Place the mixing bowl over a water bath (saucepan filled with boiling water on low heat) and whisk the ingredients until sugar dissolves.

(Assembly)

1. Let bread rolls cool down and use a knife to create 8 slits in each bread roll, making sure not to cut them fully through.

2. In each slit, pipe the cream cheese. Repeat until all the cream cheese have been used up.

3. Gently dip the top and sides of the filled bread rolls in the Garlic Butter Mixture and place them on a baking pan fitted with a baking sheet.

4. Preheat oven to 205°C.

5. Sprinkle some dried parsley flakes on top of the dipped bread rolls and bake for 8 - 10 minutes or until the top starts to crisp up.

6. Ready to serve!

Made too much?

Let the Bread cool down and store in an airtight container. Should keep well for the next 2 days or 3 days if you keep it in the fridge. Remember to reheat them in the oven before eating!

Enjoy~

Signing off, Cher