Korean Cream Cheese Bun

Bread Dough

250ml milk ~ room temp

5 tbsp sugar

10g instant dry yeast

600g bread flour

1 tsp salt

2 eggs

40g unsalted butter ~ softened to room temp

Cream Cheese

452g (2 pkg) cream cheese ~ softened to room temp

5 tbsp sugar

1/4 cup heavy cream

Sweet Garlic Butter

250g unsalted butter

2 bulbs garlic ~ finely minced

4 tbsp condensed milk

2 eggs

2-3 tbsp honey

3 tbsp parsley/cilantro

Topping

Bread crumb / Coconut flakes

Directions/Instructions:

1. In the bowl of a kitchen aid, add all the ingredients except butter; mix until all combined.  
2. Then add softened butter and knead on high for about 12-20 mins.  Check to see if it passes the window-pane test - when stretching out a small piece of dough, it doesn't break easily, it's very stretchy and light can shine through it.
3. Roll and tuck the dough under to form a smooth ball.  Place in a lightly oiled bowl and cover with a moist towel or plastic wrap.  Let it rise for 1 hour in a warm place.
4. Poke the dough and the indent should stay.  Punch down the dough to get rid of all the air.  Knead with hands for another 3-5 mins.
5. Divide the dough (70g ea).  Roll and tuck the dough under each piece to form a smooth ball for each.
6. On a parchment-lined baking sheet, cover them loosely with plastic wrap or a towel and let it rises for another 30 mins.  Bake at 180 deg C for 18-20 mins until golden brown.
7. For the sweetened cream cheese, in a large bowl smooth out the cream cheese.  Add the sugar and thoroughly mix.  Add the heavy cream and whisk until smooth.  Put the finished product in a piping bag and set it aside.
8. For the sweet garlic butter sauce, in a medium bowl, add all the ingredients (except eggs) and double-boiled to melt the butter.  then add in the beaten egg and parsley.  Whisk thoroughly until combined.  Set aside.
9. Slice each bread roll into 6 sections.  Make sure not to cut all the way for each cut, but still close to the bottom.
10. Pipe in the cream cheese mixture in-between each bread section.  Then dip into garlic butter all over each bread roll, until evenly coated. (Get the insides, corners, and bottom as well).  Then sprinkle the tops with panko/coconut flakes.
11. Place each bread roll on a parchment-lined baking sheet.  Bake for 15 mins at 150 deg C or until the top is crisped and firm.  Serve fresh and enjoy! (Note: To reheat, toast it in the oven or toaster at 180 deg C for 5 mins or so)