Korean Cream Cheese Garlic Bread
Get ready for a bakery-style moment right from your own kitchen, because this Korean cream cheese garlic bread is truly something special. Inspired by the iconic Korean sweet cream bread you’ve probably seen pulled apart in the most dramatic way, this version brings all that indulgence home with a slightly lighter, protein-packed twist that still feels completely decadent.
Servings: 1
Calories: 556.5kcal
Ingredients
Dough:
- 56 g Self Rising Flour (King Arthur)
- 14.5 g Whey Casein Egg Whites Protein Powder (Naked Nutrition)
- 1 tsp Salt
- 75 g 0% Milkfat Yogurt (Fage)
- 25 g Large Brown Egg (Vital Farms)
Kneading:
- 14 g Self Rising Flour (King Arthur)
Egg Wash:
- 5 g Large Brown Egg (Vital Farms)
Cream Cheese Filling:
- 28 g Nuefchatel Cream Cheese (Philadelphia)
- 28 g 0% Milkfat Yogurt (Fage)
- 4 g Zero Calorie Sweetener (H-E-B)
- ½ tsp Garlic Powder
- ¼ tsp Dried Parsley
Garlic Butter:
- 7 g Unsalted Butter (Vital Farms)
- 20 g Large Brown Egg (Vital Farms)
- 4 g Zero Calorie Sweetener (H-E-B)
- ½ tsp Garlic Powder
- ¼ tsp Dried Parsley
Instructions
Dough:
- In a small bowl, crack in your egg and whisk. Then in a large bowl, add all your ingredients and mix until a loose dough starts to form.56 g (0.5 cups) Self Rising Flour, 14.5 g (0.5 scoop) Whey Casein Egg Whites Protein Powder, 1 tsp Salt, 75 g (0.33 cups) 0% Milkfat Yogurt, 25 g (0.5 whole) Large Brown Egg
Kneading:
- Add your kneading flour to a clean surface and pour out the dough. Start to knead it together and add more flour if needed. It should start to form in to a smooth ball.14 g (2 tbsp) Self Rising Flour
- Once smooth, shape in to a round ball and place on a parchment lined baking sheet.
Egg Wash:
- Grab about 5g of your egg and brush all around the dough.5 g (1 tsp) Large Brown Egg
- Bake at 350° for 10-12 minutes or until golden brown. Use a toothpick to check it is cooked all the way through.
Cream Cheese Filling:
- In a small bowl, add your ingredients and use a hand mixer to blend and make creamy.28 g (oz) Nuefchatel Cream Cheese, 28 g (1.5 tbsp) 0% Milkfat Yogurt, 4 g (1 tsp) Zero Calorie Sweetener, 1/2 tsp Garlic Powder, 1/4 tsp Dried Parsley
- Add to a piping bag and snip the end.
- Let the bun cool and then cut just the tops like a pie shape, ensure not to cut all the way through the bottom.
- Separate the triangles and fill each slit with your filling until all is used up.
Garlic Butter:
- Melt your butter in a bowl and add the remaining egg and ingredients. Whisk together and then use a brush to coat your whole bun. You can also add to a shallow bowl and dunk the whole thing to coat.7 g (0.5 tbsp) Unsalted Butter, 20 g (0.4 whole) Large Brown Egg, 4 g (1 tsp) Zero Calorie Sweetener, 1/2 tsp Garlic Powder, 1/4 tsp Dried Parsley
- Add back to your parchment paper and bake for 8-10 minutes at 350°.
- Let it cool and then pull apart the pieces to enjoy!
Video Tutorial
Nutrition Information
Korean Cream Cheese Garlic Bread
Serving Size
1 Serving
Amount per Serving
Calories
556.5
% Daily Value*
Fat
17.9
g
28
%
Saturated Fat
9.5
g
59
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2.1
g
Cholesterol
248.7
mg
83
%
Sodium
1140.7
mg
50
%
Potassium
300.3
mg
9
%
Carbohydrates
64.5
g
22
%
Sugar
3.5
g
4
%
Protein
36.6
g
73
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.