Korean cream cheese garlic bread

Artists in the house! With this speed of home production, we will soon have a gallery indeed.

Korean cream cheese garlic bread

(Adapted from Savoury Days)

6 large buns

Garlic butter:
4 garlic cloves (minced)
100 g butter (divided by 30 g + 70 g cubed)
20 g heavy cream (cold)
1/8 tsp salt
10 g confectioners’ sugar
Dried oregano

Cream cheese filling:
120 g cream cheese (at room temperature)
80 g heavy cream
15 g confectioners’ sugar

  1. To make garlic butter:
    • In a skillet over medium heat, fry minced garlic with 30 g butter until fragrant. Remove from the heat.
    • Add salt + confectioners’ sugar + dried oregano
    • Set aside to cool down.
    • Use a spatula to mix in cold heavy cream + 70 g cubed butter until combined.
  2. To make cream cheese filling:
    • In a small bowl, use a handheld mixer to beat cream cheese until smooth.
    • Add heavy cream and confectioners’ sugar.
    • Continue to beat until smooth.
  3. To make cream cheese garlic bread:
    • Preheat the oven to 350 F.
    • Use a bread knife to slice each bun into 6 sections (carefully not to cut all the way to the bottom).
    • Use a butter knife to spread garlic butter on the inside of each bread section.
    • Use a piping bag to pipe cream cheese onto each bread section.
    • Spread some butter on top of the buns.
    • Sprinkle some more dried oregano.
    • Bake for 6 minutes + broil for another 1 minute.
    • Serve warm.