Korean Garlic Cheese Bread

Instructions

• For the bread:
• In a bowl, combine together the yeast, milk, and 60 grams of your sugar and mix it well until the sugar and yeast dissolve.
• Add in the flour, salt, and 2 eggs to the mixture. Fold the ingredients together until no more flour pockets can be seen. Then, place your dough on your work surface and knead it for 1 minute. After kneading for a minute, add in 40 grams of your unsalted butter(softened) and fold it in the dough. Continue kneading for about 8-10 minutes.
• After kneading the dough, form it into a round shape, put it in a large bowl, and cover it with cling wrap. Let it rest for over 1-2 hours or when the dough has doubled in size. After resting, knead the dough for over 3-5 minutes to release the air inside and even it out.
• Divide your dough into 16 even pieces and shape it into buns. Let the dough rest again for about 30 minutes.
• Bake them in the oven at 180°C for 15-20 minutes or until the bread is a dark golden brown. Let it cool for 30 minutes to an hour.
• For the cream cheese filling:
• In a bowl, mix together the water and powdered milk to create some sort of paste. Set the bowl aside and grab another bowl. Here, add in your cream cheese and 30 grams of your sugar and stir it well.
• Mix in your powdered milk mixture to the cream cheese mixture and stir until there are no more lumps.
• Put it in a piping bag and place it in the refrigerator.
• For the garlic sauce:
• In a bowl, mix together 160 grams of unsalted butter(melted), 1 egg, minced garlic, condensed milk, 25 grams of sugar, and parsley.
• To assemble:
• Using a serrated knife, cut your bread into four or six segments but not all the way through.
• Pipe in the cream cheese filling into the gaps and add a generous amount of the garlic sauce to the bread.
• Bake for 10 minutes.
• Remove from oven and serve warm.