Korean Cream Cheese Garlic Bread (six sided bread-from scratch)

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.

Melt 20 g of butter.

Mix warm milk, melted butter, and sugar, then stir.

Sprinkle yeast over the mixture and stir, letting it stand for 5 minutes until foamy.

In a separate bowl, combine flour and salt.

Once the yeast is activated, whisk an egg and add it to the mixture, then stir.

Combine dry and wet ingredients, stirring until a dough forms.

Knead the dough by hand until smooth, about 8-10 minutes.

Transfer the dough to a floured surface and knead until it springs back when pressed.

Transfer the dough to an oiled bowl, cover, and let it rest for an hour or until doubled in size.

For the cream cheese mixture, whisk soft cream cheese in a bowl, then add sugar and heavy cream, whisking to combine.

Transfer the cream cheese mixture into a piping bag and set aside.

For the garlic butter, mix melted butter with minced garlic, egg, condensed milk, honey, and dry parsley in a bowl.

After the dough has doubled, punch it down and knead for a few minutes.

Divide the dough into 4 pieces and knead each piece while gathering the sides toward the bottom to form a smooth top.

Place the rolls on a tray lined with baking paper, cover, and let rise for 30 minutes until doubled in size.

Preheat the oven to 180°C.

Slice the bread to create 6 sides without cutting all the way through.

Pipe the gaps with the cream cheese mixture, reserving some for later.

Dip the bread into the garlic butter mixture and let it soak in the flavor.

If the garlic butter mixture has solidified, microwave it for a few seconds.

Pipe the remaining cream cheese mixture into the bread.

Bake the bread at 180°C for 20 minutes or until browned, then let cool before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens