Cream cheese garlic piped into bread rolls and dipped in garlic butter before serving.
Korean Cream Cheese Garlic Bread
For the dough
450g Strong White Flour
7g Sachet Dried Yeast
1 tbs Caster Sugar
1 tsp Salt
50g Butter, melted
290ml Milk, luke warm
For the filling
250g Cream Cheese
35g Caster Sugar
For the garlic butter
100g Butter, melted gently
3 Garlic Cloves, peeled and finely chopped
1 Egg, beaten
50ml Whole Milk
2 tsp Mixed Herbs
Place the dry ingredients for the bread dough into the bowl of a stand mixer fitted with a dough hook.
Mix the milk and melted butter together and blend in on a slow speed.
Mix for about 5 minutes until a soft, elastic dough forms.
Knead the dough into a ball and place it in a large bowl. Cover the bowl with a damp tea towel and leave in a warm place for about an hour to prove.
The dough is ready once it has doubled in size and springs back when it is gently touched.
Knead the dough on a lightly oiled surface to knock out any air bubbles and divide it into 10 portions.
Knead into balls and place, spaced out on a greased and lined baking tray.
Cover with a damp tea towel and prove in a warm place for about 30 minutes or until the balls are risen and spring back when gently touched.
Pre-heat the oven to 200°C Fan/Gas Mark 7.
Bake the dough balls for 10-15 minutes until golden brown and cooked. Leave to cool. Reduce the heat to 190°C Fan/Gas Mark 6.
Make the cream cheese filling by beating the soft cheese and sugar together.
Spoon into a piping bag or freezer bag and snip a small hole to pipe through.
Mix all the garlic butter ingredients together.
Cut a diagonal cross into each roll to form quarters, but leave the roll intact.
Pipe a length of cream cheese filling along each cut.
Dunk each roll into the garlic butter and spoon it into the cuts.
Place the rolls back onto a greased and lined baking tray and spoon over any excess butter.
Bake for 8-10 minutes.