Korean Cream Cheese Garlic Bread

Step 1

In a bowl of stand mixer fitted with a dough hook combine the water, yeast and sugar.

Step 2

Let stand for 5 minutes.

Step 3

In another bowl combine the flour and salt.

Step 4

While the mixer is running, add the flour mixture slowly.

Step 5

Beat on low speed for 5 minutes.

Step 6

Lightly grease a large bowl with olive oil.

Step 7

Transfer the dough into the bowl.

Step 8

Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.

Step 9

Preheat oven to 350ºF.

Step 10

Line a baking sheet with parchment paper.

Step 11

Punch the dough.

Step 12

Transfer the dough onto a lightly floured surface.

Step 13

Divide the dough into 8 equal balls.

Step 14

Transfer the balls on the prepared baking sheet.

Step 15

Let rise for 45 minutes or until doubled in size.

Step 16

Brush with beaten egg.

Step 17

Bake in preheated oven for 20-25 minutes or until golden.

Step 18

Remove from the oven and allow to cool completely.

Step 19

To make the cream cheese filling, in a bowl combine the cream cheese and sugar.

Step 20

Beat with electric mixer on medium speed until smooth.

Step 21

Preheat oven to 400ºF.

Step 22

Cut each bread roll into 8 equal wedges.

Step 23

Make sure to not completely cut through the bread.

Step 24

Pipe a small amount of the cream cheese filling in between each wedge.

Step 25

In a bowl combine the melted butter, milk, eggs, garlic, parsley and salt.

Step 26

Dip each bread roll into the butter mixture.

Step 27

Bake in preheated oven for 8-10 minutes or until crispy.