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Korean-Style Cream Cheese Garlic Bread
Korean-Style Cream Cheese Garlic Bread
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
215 minutes
Chef John's twist on popular Korean cream cheese garlic bread is a must-have party snack.
Ingredients:
  • 1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
  • 2 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 3 cups all-purpose flour, divided
  • 2 teaspoons kosher salt
  • 2 tablespoons all-purpose flour for dusting
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 tablespoon white sugar
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons chopped Italian parsley
  • 0.75 cup thinly sliced green onion
  • 0.25 cup heavy cream
  • 0.5 cup unsalted butter, melted
  • 8 cloves garlic, finely minced
  • 1 pinch salt
  • 1 tablespoon chopped Italian parsley
  • 1 large egg
  • 6 tablespoons grated Parmigiano-Reggiano cheese
Instructions:
  • Prepare all your fresh, high-quality ingredients.
  • In a bowl, mix warm water, yeast, sugar, and 1 cup of flour. Allow it to rest for 30 minutes.
  • Combine 2 cups of flour and salt with the bubbly yeast mixture. Mix with an electric mixer using a dough hook until the dough is smooth, elastic, and slightly tacky, around 5 minutes. Add more flour if needed to adjust the dough consistency.
  • Briefly massage the dough before placing it in a lightly greased bowl.
  • Allow dough to double in size for 2 hours. Every 30 minutes, uncover and fold dough 5 to 6 times with wet fingers to strengthen gluten structure.
  • Transfer mixture to a work surface and flatten gently to remove air. Use a bench scraper to divide into 6 equal portions, then roll each into a smooth ball.
  • Place the rolled dough balls onto a Silpat®-lined baking sheet, gently press them down, and sprinkle lightly with the remaining flour.
  • Cover with a fresh kitchen towel and allow to rise for 30 minutes. In the meantime, preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the center of the preheated oven for 20-25 minutes until lightly browned. Allow them to cool on a rack for about 30 minutes until room temperature, then increase oven temperature to 425°F (220°C).
  • As the rolls cool, prepare the cream cheese filling by combining cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream with a spatula until well mixed.
  • Combine melted butter, garlic, salt, parsley, and egg using a whisk until well mixed for coating.
  • Place the cooled rolls back on the baking sheet and carefully slice each roll with a sharp knife, making 6 cuts that go about 90% of the way through.
  • Coat the cut rolls in the garlic butter, ensuring to cover between the slits using your hands or a pastry brush.
  • Divide the cream cheese mixture evenly among the 6 rolls using a piping bag or spread with a knife. Brush each roll with the garlic butter mixture again and sprinkle with Parmigiano-Reggiano cheese on top.
  • Place in the middle of the preheated oven and bake until beautifully golden, for 15 to 20 minutes. Allow to cool slightly before serving.
  • Savor and indulge!

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