How To Make Korean Cream Cheese Garlic Bread Recipe | Korean Street Food | 육쪽마늘빵

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in calories and can mimic creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber while bread flour enhances texture.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used interchangeably without proofing.

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

In a 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.

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.

Once the dough has doubled, punch it down and fold it onto itself a few times to tighten the dough. Divide the dough into 6 equal pieces. Tuck and roll each piece of dough into a smooth, tight ball. Arrange the dough on a 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, brush each of them with egg wash if you wish. Bake the bread for about 20-25 minutes until the exterior is golden brown, and the interior registers 190°F.

Let the bread cool at room temperature until they are cool or at least comfortable to handle.

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 piping bag or ZipLoc bag and set aside until needed.

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. Keep the garlic butter warm until needed.

When the bread is cool enough to handle, cut each bread into 8 equal wedges without completely cutting through the bread.

Pipe a rope of the cream cheese filling in between each wedge. Be careful not to break the wedges.

Dip the entire bread into the garlic butter, ensuring it coats in between the wedges. Let excess garlic butter drain.

Pipe the remaining cream cheese filling in the center of each bread and sprinkle a pinch of kosher salt on each bread. Bake the bread for about 8-10 minutes, until crispy. Let the bread cool for a few minutes and enjoy.

Cooking Techniques

Spice Level:

Allergens