Korean Cream Cheese Garlic Bread Recipe

Ingredients

• 1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
• 2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 3 cups all-purpose flour, divided
• 2 teaspoons kosher salt
• 2 tablespoons all-purpose flour for dusting
• 1 (8 ounce) package cream cheese, at room temperature
• 1 tablespoon white sugar
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons chopped Italian parsley
• 0.75 cup thinly sliced green onion
• 0.25 cup heavy cream
• 0.5 cup unsalted butter, melted
• 8 cloves garlic, finely minced
• 1 pinch salt
• 1 tablespoon chopped Italian parsley
• 1 large egg
• 6 tablespoons grated Parmigiano-Reggiano cheese

Instructions

1. Prepare all the necessary ingredients.
2. In a mixing bowl, combine warm water, yeast, sugar, and 1 cup of flour. Allow the mixture to rest for approximately 30 minutes, until it becomes foamy and bubbly.
3. Add the remaining 2 cups of flour and salt to the yeast mixture. Using an electric mixer fitted with a dough hook, beat the dough until it reaches a smooth, elastic, and slightly tacky consistency (about 5 minutes). If the dough is too sticky, add a bit more flour as needed.
4. Briefly knead the dough before placing it in a lightly greased bowl.
5. Cover the bowl and let the dough rise for about 2 hours, or until it doubles in size. At the 30-minute and 60-minute marks, uncover the dough and fold it 5 to 6 times with wet fingers to help develop its gluten structure.
6. Transfer the dough to a work surface and gently press it flat to release any excess air. Use a bench scraper to divide the dough into 6 equal portions. Roll each portion into a smooth ball.
7. Place the rolled dough balls onto a baking sheet lined with a Silpat® or parchment paper, and gently press them down. Lightly dust the tops with the remaining flour.
8. Cover the dough balls with a clean kitchen towel and allow them to rise for 30 minutes. Meanwhile, preheat your oven to 375 degrees F (190 degrees C).
9. Bake the rolls in the center of the preheated oven for 20 to 25 minutes, or until they are lightly browned. Transfer them to a cooling rack and let them cool to room temperature (about 30 minutes). Increase the oven temperature to 425 degrees F (220 degrees C).
10. While the rolls are cooling, prepare the cream cheese filling. In a bowl, combine cream cheese, sugar, salt, black pepper, cayenne pepper, parsley, green onions, and heavy cream. Mix with a spatula until well combined.
11. In a separate bowl, whisk together melted butter, garlic, salt, parsley, and egg to create the garlic butter coating.
12. Place the cooled rolls back onto the lined baking sheet. Using a sharp knife, make 6 cuts on each roll, going about 90% of the way through.
13. Dip the cut rolls into the garlic butter mixture, ensuring the coating gets in between the slits. Use your hands or a pastry brush to help with this.
14. Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls, filling the slits. Coat each roll once more with the garlic butter mixture. Top with grated Parmigiano-Reggiano cheese.
15. Bake in the center of the preheated oven for 15 to 20 minutes, or until they are beautifully browned. Allow the rolls to cool slightly before serving.
16. Enjoy your homemade Korean Cream Cheese Garlic Bread!

Nutrition

• Calories: 597 kcal
• Fat Content: 35 g
• Fiber Content: 3 g
• Sodium Content: 1197 mg
• Protein Content: 14 g
• Cholesterol Content: 131 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 22 g
• Unsaturated Fat Content: 0 g