Korean Garlic Bread

9 mins
Serves 6
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Directions

  1. 1Make the dough using 585 grams of all-purpose flour, 1 teaspoon of instant yeast, 50 grams of granulated sugar, and 2 teaspoons of kosher salt. Add 1 and 1/2 cups of warm water to the bowl of a stand mixer and let it go on medium for about 15 minutes.
  2. 2Make the dough using 585 grams of all-purpose flour, 1 teaspoon of instant yeast, 50 grams of granulated sugar, and 2 teaspoons of kosher salt. Add 1 and 1/2 cups of warm water to the bowl of a stand mixer and let it go on medium for about 15 minutes.
  3. 3Make the dough using 585 grams of all-purpose flour, 1 teaspoon of instant yeast, 50 grams of granulated sugar, and 2 teaspoons of kosher salt. Add 1 and 1/2 cups of warm water to the bowl of a stand mixer and let it go on medium for about 15 minutes.
  4. 4Take the dough out of the stand mixer and place it in a sprayed oiled container. Let the dough prove for about 1 hour or until it is increased in size.
  5. 5Take the dough out of the stand mixer and place it in a sprayed oiled container. Let the dough prove for about 1 hour or until it is increased in size.
  6. 6Take the dough out of the stand mixer and place it in a sprayed oiled container. Let the dough prove for about 1 hour or until it is increased in size.
  7. 7Make the cream cheese mixture using 6 ounces of cream cheese and 4 tablespoons of powdered sugar. Transfer into a piping bag to be saved for later.
  8. 8Make the cream cheese mixture using 6 ounces of cream cheese and 4 tablespoons of powdered sugar. Transfer into a piping bag to be saved for later.
  9. 9Make the cream cheese mixture using 6 ounces of cream cheese and 4 tablespoons of powdered sugar. Transfer into a piping bag to be saved for later.
  10. 10Once the dough has proofed, place it on a floured surface. Cut it into roughly six equal balls and shape them.
  11. 11Once the dough has proofed, place it on a floured surface. Cut it into roughly six equal balls and shape them.
  12. 12Once the dough has proofed, place it on a floured surface. Cut it into roughly six equal balls and shape them.
  13. 13Let the dough proof with a cover for 30-45 minutes or until they are ready to be baked.
  14. 14Let the dough proof with a cover for 30-45 minutes or until they are ready to be baked.
  15. 15Let the dough proof with a cover for 30-45 minutes or until they are ready to be baked.
  16. 16Add egg wash to the top of each dough ball and bake in a 400°F oven for about 20 minutes until they are golden brown.
  17. 17Add egg wash to the top of each dough ball and bake in a 400°F oven for about 20 minutes until they are golden brown.
  18. 18Add egg wash to the top of each dough ball and bake in a 400°F oven for about 20 minutes until they are golden brown.
  19. 19Prepare the garlic custard by combining 1 cup of melted butter, 2 cups of half-and-half, 4 teaspoons of sugar, and 4 eggs. Mix until everything is homogenous. Separate into two even batches.
  20. 20Prepare the garlic custard by combining 1 cup of melted butter, 2 cups of half-and-half, 4 teaspoons of sugar, and 4 eggs. Mix until everything is homogenous. Separate into two even batches.
  21. 21Prepare the garlic custard by combining 1 cup of melted butter, 2 cups of half-and-half, 4 teaspoons of sugar, and 4 eggs. Mix until everything is homogenous. Separate into two even batches.
  22. 22Add freshly minced garlic to one batch and minced garlic from a jar to the other batch. Add 1 tablespoon of dried parsley to both.
  23. 23Add freshly minced garlic to one batch and minced garlic from a jar to the other batch. Add 1 tablespoon of dried parsley to both.
  24. 24Add freshly minced garlic to one batch and minced garlic from a jar to the other batch. Add 1 tablespoon of dried parsley to both.
  25. 25Once the bread is cooled a little bit, cut each roll into an eight-sided star shape. Pipe cream cheese between the petals, making sure to fill all eight.
  26. 26Once the bread is cooled a little bit, cut each roll into an eight-sided star shape. Pipe cream cheese between the petals, making sure to fill all eight.
  27. 27Once the bread is cooled a little bit, cut each roll into an eight-sided star shape. Pipe cream cheese between the petals, making sure to fill all eight.
  28. 28Cook the garlic custard over a bain-marie for 10-15 minutes until it has come to a nice, thick, syrupy consistency.
  29. 29Cook the garlic custard over a bain-marie for 10-15 minutes until it has come to a nice, thick, syrupy consistency.
  30. 30Cook the garlic custard over a bain-marie for 10-15 minutes until it has come to a nice, thick, syrupy consistency.
  31. 31Dunk the rolls in the garlic custard, making sure that every nook and cranny is soaked. Place them on a baking sheet and sprinkle with parmesan or pecorino cheese. Bake in a 375°F oven for 15-20 minutes until golden brown and crispy.
  32. 32Dunk the rolls in the garlic custard, making sure that every nook and cranny is soaked. Place them on a baking sheet and sprinkle with parmesan or pecorino cheese. Bake in a 375°F oven for 15-20 minutes until golden brown and crispy.
  33. 33Dunk the rolls in the garlic custard, making sure that every nook and cranny is soaked. Place them on a baking sheet and sprinkle with parmesan or pecorino cheese. Bake in a 375°F oven for 15-20 minutes until golden brown and crispy.
  34. 34Cut a baguette in half and turn one half into a Hasselback garlic bread. Pipe cream cheese in between each slice, then add cheese dusting and bake.
  35. 35Cut a baguette in half and turn one half into a Hasselback garlic bread. Pipe cream cheese in between each slice, then add cheese dusting and bake.
  36. 36Cut a baguette in half and turn one half into a Hasselback garlic bread. Pipe cream cheese in between each slice, then add cheese dusting and bake.
  37. 37Use leftover garlic custard and cut leftover bread into cubes. Toss the cubes into the garlic soak mixture, making sure that they are coated. Then place onto a tray and sprinkle with cheese. Bake until golden brown.
  38. 38Use leftover garlic custard and cut leftover bread into cubes. Toss the cubes into the garlic soak mixture, making sure that they are coated. Then place onto a tray and sprinkle with cheese. Bake until golden brown.
  39. 39Use leftover garlic custard and cut leftover bread into cubes. Toss the cubes into the garlic soak mixture, making sure that they are coated. Then place onto a tray and sprinkle with cheese. Bake until golden brown.

Ingredients

  • 585 grams all-purpose flour
  • 585 grams all-purpose flour
  • 585 grams all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon instant yeast
  • 1 teaspoon instant yeast
  • 50 grams granulated sugar
  • 50 grams granulated sugar
  • 50 grams granulated sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 6 ounces cream cheese
  • 6 ounces cream cheese
  • 6 ounces cream cheese
  • 4 tablespoons powdered sugar
  • 4 tablespoons powdered sugar
  • 4 tablespoons powdered sugar
  • 1 cup melted butter
  • 1 cup melted butter
  • 1 cup melted butter
  • 2 cups half and half
  • 2 cups half and half
  • 2 cups half and half
  • 4 teaspoons sugar
  • 4 teaspoons sugar
  • 4 teaspoons sugar
  • 4 pcs eggs
  • 4 pcs eggs
  • 4 pcs eggs
  • 12 cloves freshly minced garlic
  • 12 cloves freshly minced garlic
  • 12 cloves freshly minced garlic
  • 1 cup minced garlic from a jar
  • 1 cup minced garlic from a jar
  • 1 cup minced garlic from a jar
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 1 cup parmesan or pecorino cheese
  • 1 cup parmesan or pecorino cheese
  • 1 cup parmesan or pecorino cheese

Equipment

ovenstand mixerknifepiping bagwhiskbaking sheetpastry brush