Korean Garlic Bread with Cream Cheese
Brioche buns sliced into a star shape and stuffed with sweetened cream cheese, then dunked in garlic butter infused with parmesan and parsley. Baked until golden, these indulgent garlic breads combine creamy, savory, and buttery flavors in one pull-apart loaf.
Ingredients
Instructions
- 1
Slice buns into a star shape by making 8 wedges without cutting all the way through.
- 2
Combine softened cream cheese and powdered sugar in a bowl until combined.
- 3
Fill the buns with the sweetened cream cheese, leaving room to add more on top at the end.
- 4
Combine melted butter, milk, egg, sugar, crushed garlic, parmesan cheese, dry parsley, and salt in a large pot.
- 5
Place the pot over medium flame for 1 minute and whisk together.
- 6
Dunk the filled buns into the garlic butter.
- 7
Add additional cream cheese to the center of each bun.
- 8
Bake in a preheated oven at 350°F for 25 minutes.
Tips
Brioche buns work best for softness and richness. The sweetened cream cheese provides contrast to the savory garlic butter.
Whisking the garlic butter mixture ensures even distribution of flavors before dunking.
Do not cut the buns all the way through to keep them intact and allow them to open like a flower when pulled apart.
Good to Know
Refrigerate covered up to 2 days. Reheat at 160C for 5-10 minutes.
Prepare and fill buns up to 4 hours ahead; refrigerate until ready to bake.
Serve warm as a side or appetizer. Pull apart wedges and enjoy with a dipping sauce or alongside soup.
Common Mistakes
Cut all the way through the bun to avoid losing the star shape and making buns difficult to pull apart.
Skip whisking the garlic butter to avoid uneven flavor distribution.
Underfill with cream cheese to avoid bland results.