KOREAN STYLE GARLIC CREAM CHEESE BREAD

Serves: 6

Bread:

1 1/3 cups (330 g) warm whole milk

1 tbsp (12 g) sugar

1 tsp (3 g) dry active yeast 2 tbsp (28 g) melted butter 4 1/2 cups (540 g) all-purpose flour

1 tsp (6 g) salt

Filling:

250 g (8 oz.) pkg. cream cheese, softened

4 tbsp (48 g) granulated sugar

Garlic butter:

2 large eggs

2 tbsp (30 mL) minced garlic 1 tbsp (15 mL) finely chopped parsley

2/3 cup (150 g) unsalted butter 1/4 cup (120 g) whole milk

2 tbsp (42 g) honey

2 tbsp (30 mL) panko Coarse salt

1. Follow the method in the garlic naan for making and proofing the dough. After the final proof, punch the dough down and knead it briefly. Divide into 6 equal pieces and form into smooth, tight balls. Arrange 3 inches (7.5 cm) apart on a parchment lined baking sheet. Cover and proof in a warm area until almost doubled, 45 minutes to 1 hour.

2. Heat the oven to 350 F

(175 C). Bake on the middle rack for about 30-40 minutes until golden and a loaf sounds hollow when tapped on the bottom. Remove from the oven and cool.

3. For the filling: Whisk cream cheese and sugar together until smooth. Transfer to a piping bag. 4. Assembly: Heat oven to

400 F (200 C). Cut each loaf into 6 equal wedges, stopping about 1/2-inch from the bottom to keep the breads intact.

5. For the garlic butter: Beat eggs, garlic and parsley in a narrow, deep bowl. Combine butter, milk and honey in a pot, and bring to a boil over high heat. Slowly whisk into the eggs to prevent curdling.

6. Pipe cream cheese evenly between the wedges at the bottom of each bread. When all the breads are piped, hold each bread by the bottom and dunk the entire bread into the garlic butter mixture, ensuring it gets in between the wedges. Let the excess drain into the bowl. Repeat with each bread and place them on a parchment lined baking sheet. Sprinkle with the panko and coarse salt to taste. 7. Bake for 15-20 minutes, until brown and crisp. Cool slightly before serving.