Korean-Style Cream Cheese Garlic Bread

This Korean-style bread from Chef John combines rich cream cheese filling, buttery garlic coating, and soft rolls for an irresistible savory treat.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 597 Calories

Ingredients

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

Recipe Instructions

Step 1

Enjoy!

Step 2

Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.

Step 3

Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.

Step 4

Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).

Step 5

While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.

Step 6

Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.

Step 7

Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.

Step 8

Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.

Step 9

Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.

Step 10

Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.

Step 11

Gather all ingredients.

Step 12

Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.

Step 13

Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Step 14

Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest until foamy and bubbly, about 30 minutes.

Step 15

Add remaining 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.

Step 16

Knead dough briefly before transferring to a lightly greased bowl.