Cream cheese garlic piped into bread rolls and dipped in garlic butter before serving.

  • Serves: 10 people
  • Prep time: 25 minutes
  • Cooking time: 25 minutes
    • Japanese
    • Vegetarian

    Korean Cream Cheese Garlic Bread

    Recipe Information

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    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.