Korean Cream Cheese Garlic Bread Recipe
Super quick and easy Korean cream cheese garlic bread that takes around 30 minutes to make. No bread kneading as we use store-bought bread that creates the same creamy-garlicky taste.
Equipment
- Oven
- Mixing bowls
- Rubber spatula
- Whisk
- Baking pan with baking sheet
- Measuring cups and spoons
- Bread knife and board
Ingredients
For the Cream Cheese Filling:
- 225 grams (8 oz) cream cheese, softened to room temperature
- 2 tablespoons sugar
- 3 tablespoons whipping or heavy cream
For the Garlic Butter "custard":
- 150 grams unsalted/ salted butter, melted -- adjust the salt to ⅛ teaspoon
- 1 head garlic, minced
- 1 medium egg, room temperature
- 2 tablespoons condensed milk
- 2 tablespoons whipping or heavy cream
- 1 teaspoon dried basil
- ¼ teaspoon salt -- adjust if using salted butter
- 2 tablespoons freshly chopped parsley
- 6 pieces bread buns/ rolls
Instructions
To make the cream cheese filling:
- Smooth the softened cream cheese in a large bowl. Add the sugar and mix thoroughly until sugar is fully incorporated. Slowly pour the whipping cream and fold until smooth.
- Place the cream cheese filling in a piping bag and set aside.
To make the garlic butter "custard":
- In a medium bowl, mix together melted butter and garlic. Add in egg and beat until well combined. Put the condensed milk, whipping cream, dried basil, salt and parsley into the mixture and whisk until all ingredients are well incorporated. Set aside.
To assemble:
- Slice each bread buns/ roll into 6 or 8 sections depending on your preference. Make sure not to cut all the way down, but still close to the bottom.
- Pipe in the cream cheese mixture in-between each bread section. Do this to all bread buns/ rolls.
- Dip each filled bread into the garlic butter mixture and place it in a plate to coat it evenly – to get the insides and bottom as well. It’ll be a bit messy, but never mind, results are sure more rewarding.
- Place soaked bread rolls on a parchment-lined baking pan. Bake in preheated oven for 20-25 minutes at 170 °C/ 338 °F or until you feel the tops are crisped and golden brown.
- Pipe remaining cream cheese filling on the center top.
- Serve while hot and enjoy!
