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Korean Cream Cheese Garlic Bread

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Bread
  • 6 soft round bread rolls or buns like brioche or dinner rolls
For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 2 tbsp heavy cream or milk
For the Garlic Butter Custard
  • 1/2 cup 1 stick unsalted butter, melted
  • 3 tbsp minced garlic
  • 1 large egg
  • 2 tbsp sweetened condensed milk
  • 1 tbsp dried parsley
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the softened cream cheese, sugar, and heavy cream until smooth. Transfer to a piping bag.
  3. In another bowl, whisk together the melted butter, minced garlic, egg, condensed milk, parsley, and salt until well combined.
Cooking
  1. Using a serrated knife, cut each bread roll into 6 or 8 wedges, but do not cut all the way through to the bottom. The roll should stay together at the base.
  2. Pipe the cream cheese filling into each of the slits in the bread rolls.
  3. Dip each filled roll into the garlic butter custard, ensuring the butter gets into the slits and coats the entire surface of the bread.
  4. Place the rolls on the prepared baking sheet.
  5. Bake for 12-15 minutes until the bread is golden brown and slightly crispy on the outside.
Finishing
  1. Remove from the oven and let them cool for a few minutes.
  2. Pipe a small dollop of the remaining cream cheese filling into the center of each roll for a beautiful finish.
  3. Serve warm while the center is soft and the outside is buttery and fragrant.