Korean Garlic Cream Cheese Bun Recipe by Muno’s Kitchen

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.

Mix warm milk and sugar in a bowl, then sprinkle yeast on top and let sit until foamy, about 5-10 minutes.

Combine flour and salt in a large mixing bowl.

Add the yeast mixture and melted butter to the flour, mixing until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

Prepare the filling by mixing softened cream cheese, minced garlic, and chopped parsley in a bowl until smooth.

Preheat the oven to 350°F (175°C).

Punch down the risen dough and divide it into equal pieces.

Flatten each piece, place a spoonful of the cream cheese filling in the center, and fold the dough around it to seal.

Shape each filled dough into a ball and place on a baking sheet lined with parchment paper.

Brush the tops with beaten egg and sprinkle with sesame seeds.

Bake in the preheated oven for 15-20 minutes until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens