Eggless “Korean Cream Cheese” Garlic Bread
Move over, plain garlic toast—there’s a new star in town. Eggless Korean Cream Cheese Garlic Bread has taken the world by storm, and for good reason. Imagine biting into a golden, crusty bun that gives way to a soft, cloud-like center, only to discover a surprise filling of sweet, velvety cream cheese. Every inch of the bread is soaked in a luscious, buttery garlic glaze that’s equal parts savory and indulgent.
What makes this version extra special? It’s completely eggless.
Ingredients:
- 6 Individual Bread Rolls: Soft, round buns work best (Brioche-style or milk bread).
- 250 grams Cream Cheese: Softened to room temperature for a smooth, pipeable consistency.
- 30 grams Powdered Sugar: To sweeten the cream cheese filling.
- 20 ml Plant-Based Heavy Cream: To loosen the cream cheese slightly.
- 100 grams Vegan Butter: Melted, for the garlic dunk.
- 4 Cloves Garlic: Finely minced or pressed to release maximum flavor.
- 1 tablespoon Condensed Milk: For the authentic Korean sweet-and-savory profile.
- 1 tablespoon Dried Parsley: For color and a classic herbal finish.
- 2 tablespoons Heavy Cream (for the sauce): Helps the butter emulsify and stick to the bread.
Equipment:
- Bread Knife: Essential for making deep, clean cuts without squashing the rolls.
- Piping Bag: To neatly inject the cream cheese into the bread petals.
- Small Deep Bowl: For dunking the rolls into the garlic butter sauce.
- Baking Tray: Lined with parchment paper to catch the buttery drips.
Instructions:
Prepare the “Petal” Cut:
Take a bread roll and use a bread knife to cut it into 6 or 8 wedges. Crucial: Do not cut all the way through to the bottom. Leave the base intact so the roll stays together like a blooming flower.
The Sweet Cream Filling:
In a medium bowl, whisk the softened cream cheese, powdered sugar, and heavy cream until completely smooth. Transfer this mixture into a piping bag.
Pipe the Cheese:
Gently pull the “petals” of the bread apart and pipe the sweetened cream cheese deep into each slit. Add a final small dollop in the very center of the roll for a professional look.
The Garlic Butter Dunk:
In a deep bowl, whisk together the melted butter, minced garlic, condensed milk, parsley, and heavy cream. Hold the stuffed bread roll by the base and dunk the top half completely into the garlic sauce. Ensure the sauce gets into the slits alongside the cream cheese.
The Final Bake:
Place the soaked rolls onto the prepared baking tray. Bake at 180°C for 10–12 minutes. The bread should become slightly crisp and golden on the edges, while the garlic butter soaks into the crumb.
Serve Warm:
These are best enjoyed immediately while the center is molten and the crust is crunchy.
Tips for Success:
- Bread Choice: If using store-bought rolls, look for ones that are soft but have a bit of height. This allows for deeper “petals” and more room for the filling.
- The “Dunk” Technique: Do not be afraid to leave the roll in the garlic butter for a few seconds. The goal is for the bread to act as a sponge.
- Avoid Burning the Garlic: Because minced garlic is delicate, keep an eye on the oven. If the garlic starts to turn dark brown too quickly, tent the tray loosely with foil.
Also read: The Science of “Crumb”: How Hydration Percentages Change Your Bread
Note:
The magic of this bread lies in the contrast. The sweetened cream cheese acts as a foil to the sharp, pungent garlic. By omitting eggs and using a heavy cream emulsion in the sauce, the bread achieves a rich, sticky finish that mimics the authentic Seoul street food experience perfectly.
Disclaimer: This blog is intended for educational and informational purposes only. Results may vary depending on ingredients, equipment, and technique. Always follow safe baking practices and use caution when handling hot ovens, sharp tools, and food.