KOREAN CREAM CHEESE GARLIC BREAD

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Korean Cream Cheese Garlic Bread image

The name of this bread, yook jjok maneul ppang, translates to six-sided garlic bread, and that's what you get--homemade bread sliced into 6 wedges, then filled with sweet cream cheese and dunked in a garlic butter custard. The unique combination of garlicky and sweet baked into fluffy loaves originated from a bakery in Gangneung, Korea and became famous after a video of the bread went viral. This recipe yields plenty of garlic butter custard in which to submerge each loaf for a satisfying, tasty experience at home.

Provided by Food Network Kitchen

Time 4h20m

Yield 4 garlic breads

Number Of Ingredients 21

1 cup milk, at room temperature
3 tablespoons granulated sugar
One 1/4-ounce package active dry yeast (about 2 1/4 teaspoons)
6 tablespoons unsalted butter, at room temperature
1 teaspoon kosher salt
3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 large egg, lightly beaten
Nonstick cooking spray, for the bowl and parchment
1 tablespoon milk
1 large egg
12 ounces cream cheese, at room temperature
1/4 cup granulated sugar
3 sticks (1 1/2 cups) unsalted butter, melted
1 cup heavy cream, at room temperature
1/3 cup minced garlic (15 to 20 cloves)
1/3 cup packed fresh parsley leaves, chopped
3 tablespoons granulated sugar
1 tablespoon honey
1 tablespoon garlic powder
1 teaspoon kosher salt
2 large eggs, at room temperature and lightly beaten

Steps:

  • For the bread: Warm 1/4 cup of the milk in a small saucepan over medium-low heat to between 100 and 115 degrees F. Pour the warm milk into the bowl of a stand mixer fitted with a hook attachment. Add the sugar and yeast and let stand until foamy, about 5 minutes.
  • Add the butter, salt, 1/2 cup milk and half of the flour to the bowl. Mix on medium-high speed just to incorporate. Add the egg and mix until fully incorporated. Add the remaining 1/4 cup milk and remaining flour. Knead with the hook on medium-high speed until the dough is smooth and pulls away from the sides, about 5 minutes (the dough will still be sticky).
  • Lightly spray a large bowl with cooking spray, scrape the dough into the bowl and turn to coat it with the spray. Cover with plastic wrap and let stand in a slightly warm place until doubled in size, about 2 hours.
  • Line a baking sheet with parchment and lightly coat with cooking spray. Turn the dough out onto a lightly floured surface. Cut the dough into 4 equal pieces with a bench scraper or chef's knife. Roll each piece of dough into a ball and arrange on the prepared baking sheet, leaving plenty of space between each. Loosely cover with plastic wrap and let stand again until puffy and doubled in size, about 45 minutes.
  • Position an oven rack in the middle of the oven and preheat to 375 degrees F.
  • For the egg wash: Lightly whisk the milk and egg in a small bowl. Brush the rounds with the egg wash. Bake, rotating the baking sheet halfway through, until golden brown, about 24 minutes. Transfer the breads to a rack to cool completely. Reserve the baking sheet with parchment, as it will be used again. Leave the oven on.
  • Once cooled, use a sharp serrated knife to cut each bread into 6 equal wedges partly through, leaving at least 1/4 inch intact on the bottom of each.
  • For the cream cheese filling: Meanwhile, beat the cream cheese in the bowl of a stand mixer fitted with a whisk attachment, scraping down the sides as necessary, until smooth, about 2 minutes. Add the sugar, gradually increase the mixer speed to medium high and beat until the sugar is incorporated and the filling is creamy and smooth, about 2 minutes.
  • Transfer the filling to a large piping bag. Pipe the filling in between the wedges of each bread, working from the outside to the center while holding and separating each wedge with your fingers. Be careful not to break the wedges. Save some filling for the end; set aside.
  • For the garlic butter custard: Whisk together the butter, heavy cream, garlic, parsley, sugar, honey, garlic powder, salt and eggs in a large bowl to combine.
  • Dip the breads one at a time in the garlic butter custard, cut-side down. Separate the wedges while holding each bread down in the custard to coat the inside and outside of each wedge. With two hands, carefully flip each bread upside down and submerge entirely in the custard. Arrange the breads back on the reserved parchment-lined baking sheet. After all of them have been dipped completely in the custard, repeat once more to double dip. Make sure there's plenty of minced garlic and parsley on the breads. (There will be custard leftover at the end.)
  • Bake until deep golden brown, glossy and crispy on the outside, 13 to 15 minutes (the garlic will start smelling fragrant and the custard drippings will start crisping/browning around the edges). Let cool for 10 minutes, then pipe some of the remaining cream cheese filling in the center of each bread. (The breads will open up slightly as you pipe in the center.) Serve immediately.

ROW__HEET BUDHA
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This bread is the perfect appetizer or side dish for any occasion.


Estephania Buvier
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I love this bread! It's so easy to make and it's always a hit with my family and friends.


Saqib Hussain
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This bread is a great way to use up leftover cream cheese. It's also a great way to impress your friends and family.


Annick Kayembe
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I've tried many different cream cheese garlic bread recipes, but this one is by far the best. It's so easy to make and it always turns out perfect.


Mirdith Joseph
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This bread is the perfect combination of sweet and savory. I love the cream cheese filling and the garlic butter sauce.


Mahi Butt
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I made this bread for a party and it was a huge success. Everyone loved it!


Maria Rangel
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This bread is so good! The cream cheese filling is rich and flavorful, and the garlic butter sauce is the perfect complement.


Nxusa Sbongakonke
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I've made this bread several times now and it's always a hit. It's so easy to make and it's always delicious.


Apple News
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This bread is amazing! I love the combination of the cream cheese and garlic. It's the perfect appetizer or side dish.


Aser Basma
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I made this bread last night and it was a huge hit with my family. The bread is so soft and fluffy, and the cream cheese filling is delicious. I will definitely be making this again.


Isuri Asheni
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This Korean Cream Cheese Garlic Bread is to die for! The cream cheese filling is so rich and flavorful, and the garlic butter sauce is the perfect complement. I will definitely be making this again and again.