Korean Cream Cheese Garlic Bread

A golden, tacky garlic butter crust that cracks under the tooth. Inside, tangy cream cheese provides a creaminess that balances the punch of garlic and the sweetness of honey.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 652
• Protein: 18 g
• Carbs: 42 g
• Fat: 43 g

Ingredients

• 4 piece Milk bread, artisanal ( whole )
• 250 g Fresh cheese ( room temperature )
• 30 g White sugar ( for the cheese )
• 100 g Minimum butter sweet ( melted )
• 3 piece Garlic ( very finely minced )
• 1 piece Egg ( beaten )
• 2 tbsp Whole sweetened condensed milk ( for the binder )
• 1 tbsp Honey ( liquid )
• 1 tbsp Parsley ( chopped )

Instructions

1. Cheese filling

   In a mixing bowl, work the cream cheese with the white sugar using a spatula. The mixture must be smooth and supple. Place in a piping bag.

2. Garlic dip

   Melt the butter without browning it. Add the minced garlic, whole egg, sweetened condensed milk, honey, and chopped parsley. Whisk to lightly emulsify.

3. Cutting the buns

   Take the milk buns. Slice each bun into 6 segments from the top, but do not cut all the way through the base. The bread should open like a flower without falling apart.

4. Filling and soaking

   Pipe the cream cheese between each segment. Then, dip the entire bun into the garlic butter mixture. The crumb must soak it up generously.

5. Final baking

   Bake at 180°C for 10 to 15 minutes. The bread is ready when the crust is golden brown, crispy, and the smell of roasted garlic fills the room.

Chef's tips

• Do not cut the bread all the way to the bottom, or it will collapse when dipping.
• The butter should be just melted; if too hot, it will cook the egg prematurely.

Storage

Eat immediately for the texture contrast. Keeps for 24h in the fridge, reheat for 5 minutes in a hot oven.