# Korean Garlic Bread

This recipe shows how to make Korean-style cream cheese garlic bread, a unique twist on the classic.

- Servings: 6 servings
- Total time: 9 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Make 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. Take 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.
3. Make 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.
4. Once the dough has proofed, place it on a floured surface. Cut it into roughly six equal balls and shape them.
5. Let the dough proof with a cover for 30-45 minutes or until they are ready to be baked.
6. Add 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.
7. Prepare 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.
8. Add freshly minced garlic to one batch and minced garlic from a jar to the other batch. Add 1 tablespoon of dried parsley to both.
9. Once 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.
10. Cook the garlic custard over a bain-marie for 10-15 minutes until it has come to a nice, thick, syrupy consistency.
11. Dunk 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.
12. Cut 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.
13. Use 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.

## Equipment

- oven
- stand mixer
- knife
- piping bag
- whisk
- baking sheet
- pastry brush

## Source

- Original video: https://www.youtube.com/watch?v=4lvTqIeM88c
- Recipe page: https://www.cliprecipe.com/recipe/6397a0a0-9fa1-487b-ab85-6fab158b7972
- Extracted: 2025-01-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt