Korean Garlic Bread
Directions
- 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.
- 2Take 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.
- 3Make 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.
- 4Once the dough has proofed, place it on a floured surface. Cut it into roughly six equal balls and shape them.
- 5Let the dough proof with a cover for 30-45 minutes or until they are ready to be baked.
- 6Add 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.
- 7Prepare 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.
- 8Add freshly minced garlic to one batch and minced garlic from a jar to the other batch. Add 1 tablespoon of dried parsley to both.
- 9Once 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.
- 10Cook the garlic custard over a bain-marie for 10-15 minutes until it has come to a nice, thick, syrupy consistency.
- 11Dunk 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.
- 12Cut 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.
- 13Use 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
- 1 teaspoon instant yeast
- 50 grams granulated sugar
- 2 teaspoons kosher salt
- 1.5 cups warm water
- 6 ounces cream cheese
- 4 tablespoons powdered sugar
- 1 cup melted butter
- 2 cups half and half
- 4 teaspoons sugar
- 4 pcs eggs
- 12 cloves freshly minced garlic
- 1 cup minced garlic from a jar
- 1 tablespoon dried parsley
- 1 cup parmesan or pecorino cheese
Equipment
ovenstand mixerknifepiping bagwhiskbaking sheetpastry brush
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