Korean Cream cheese Garlic Bread

This Korean Cream Cheese Garlic Bread is so goood. They look intimidating to make but they are not actually hard at all especially if you have baked breads before. The extra step of preparing the filling and garlic butter sauce is very easy. How to make the bread is exactly how you will prepare it except, after cool enough to handle, you have to cut (NOT all the way through) each bread into wedges then the next step is where the cream cheese and garlic butter will be added. The most exciting part is after the second baking, you will have an amazing bread that will come out of your oven. 

This recipe yields 4 large Korean Cream Cheese Garlic Bread. Size is about 6 inches or half a ruler which is about the size of my hand. This is a good size because it will be easier to slice the bread into wedges. You can either cut in into 6 or 8 depending on your preference. With this size for me, 6 is perfect. To add the cream cheese filling, you can pipe or spoon it in between the wedges.  I suggest to pipe. It will be much faster and easier. Then I dunked the whole bread, upside-down (not all the way through) onto the garlic butter mixture. I spooned the remaining mixture on top of the bread to use them all up. I sprinkled mine with grated parmesan cheese. Some uses bread crumbs but grated parmesan cheese is better. It's perfect with garlic butter. 
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Give this recipe a try and let me know what you think about this recipe by leaving a comment below. Also, YouTube video is added at the bottom next to the recipe. Make sure to check it out. Enjoy! 

KOREAN CREAM CHEESE GARLIC BREAD RECIPE

Ingredients
For the Dough:

• 1/4 cup lukewarm water (105 F-120 F)
• 1 pack or 2 1/4 tsp yeast
• 1/2 tbsp + 2 tbsp granulated sugar, divided
• 1 1/2 cups + 4 tbsp or more all-purpose flour, divided
• 1/2 tsp salt
• 2 large eggs, room temperature
• 2 tbsp milk, warm or at room temperature
• 1/4 cup unsalted butter, softened 
• extra flour for dusting
• Parmesan Cheese for topping (optional)

For the Garlic Butter Sauce:

• ​1/2 cup melted butter
• 1 large egg
• 2 tbsp milk
• 2 tbsp honey
• 6-8 cloves garlic, chopped garlic (about 2 tbsp)
• 1 tbsp fresh parsley, chopped

For the Cream Cheese Filling:

• 4 oz, 113 grams cream cheese, softened
• 2 tbsp sugar
• 1/4 cup heavy whipping cream 

For Egg Wash:

• 1 egg
• 1 tbsp milk

Procedure:

• Activate yeast by combining lukewarm water, yeast and 1/2 tbsp sugar in a small cup or bowl. Stir and let rest for 5-10 minutes or until it bubbles (double or triple in size).
• In a mixing bowl, stir together 1 1/2 cups all-purpose flour, sugar, and salt. 
• Add eggs, milk and activated yeast. Mix until ingredients are fully incorporated. 
• Add butter 1 tbsp at a time while kneading by hand or using stand mixer (speed 4). 
• Add flour (about 1/4 cup) 1 tbsp at a time while continue kneading until the dough becomes smooth but still slightly sticky.
• Transfer the dough into a greased bowl . Cover and rest in a warm place for 1-2 hours or until double in size.
• Punch down dough to release air pockets. Transfer to a floured surface, roll into a log and divide equally into 4 pieces.

• Make round dough balls by tucking and rolling each piece of dough into a smooth tight ball.  Place the rolled dough onto a pan lined with parchment paper. Cover and let rise for another 45 minutes to 1 hour. Dough should expand more.
• In a small bowl, make an egg wash by whisking egg and milk.  Brush the dough with egg wash.
• Bake in a preheated oven at 350 F for about 16-20 minutes. ​ Remove from oven and let cool.
• While cooling, prepare the cream cheese filling. In a medium bowl, beat cream cheese until creamy. Add sugar and beat until well combined. Add whipped cream and beat on high speed until mixture is smooth.
• When bread is cool enough to handle, cut the bread into 6 or 8 wedges (depending on your preference). I did 6 wedges. Make sure not to cut all the way through the bread. You want the bread to be intact.
• Pipe the cream cheese filling in between the wedges. You can also use a spoon to do this. Set aside the bread filled with cream cheese.​

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• In a medium mixing bowl, combine garlic butter ingredients. 
• Dip the bread filled with cream cheese into the garlic butter mixture. You can dip the whole bread if you want it saturated with garlic butter or dip the bread excluding the bottom. You can do this by holding the bread from the bottom, turn upside-down then dip into the mixture. 
• Place the bread into a pan lined with parchment paper. Sprinkle the top with bread crumbs or parmesan cheese. I used parmesan cheese for this recipe. This topping is optional. but if available, use it. The bread taste better :)
• Bake again at 350F for 12-15 minutes or until top starts to become crispy.  Let cool for few minutes.
• Recipe yields 4 large Korean Cream Cheese Garlic Bread.

Note: Leftover bread can be stored in the fridge and can be warmed up again in the oven at 350F for 8 minutes or until the top is crispy again. 

• VIDEO how to make this bread below.  Enjoy!

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​VIDEO:

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