Crispy Korean Garlic Cream Cheese Brioche Buns Step-by-step instructions

Before you start

Before beginning, preheat your oven to 360°F (182°C) to ensure it reaches the correct temperature. Set out a baking sheet lined with parchment paper for easy cleanup. Prepare your piping bag by filling it with the sweetened cream cheese and keep it ready.

Ensure all ingredients are measured and ready, especially the melted butter, which should be warm enough to stay liquid but not so hot that it cooks the egg immediately upon mixing. Have a pastry brush nearby for touch-ups.

Instructions

Filling the buns

1. 1Prepare the buns
   Using a serrated bread knife, slice each brioche bun into six equal wedges, ensuring the knife does not cut all the way through the base to keep the bun intact. Carefully pipe the sweetened whipped cream cheese into each crevice between the wedges, ensuring even distribution throughout the bun.
   Look for The bun should look like a flower with cream cheese filling visible between every segment.
   Tip Use a heavy-duty plastic piping bag to ensure the thick cream cheese is distributed evenly without tearing the soft bread.

The buns must be sliced into six even wedges, maintaining the base structure. Each crevice should be filled generously with the sweetened cream cheese, ensuring it is piped deep enough to reach the center of the bun. The buns should look uniform and stable before being dipped into the glaze.

Preparing the glaze

2. 2Create the garlic glaze
   In a medium mixing bowl, whisk together the melted butter, minced garlic, honey, egg, and finely chopped parsley until the mixture is uniform and emulsified. Ensure the butter is warm but not scalding to prevent the egg from scrambling prematurely before it hits the oven heat.
   Look for The glaze should be glossy, well-combined, and fragrant with fresh garlic.
   Tip Whisking the egg into the butter mixture creates a rich, golden crust that helps hold the garlic and herbs against the bread during baking.

The glaze must be thoroughly whisked so the egg is fully incorporated with the butter, honey, and garlic.

The consistency should be smooth and pourable, with the parsley evenly distributed throughout. It should smell intensely of fresh garlic and butter, with a slight sweetness from the honey.

Baking to perfection

3. 3Drench and bake
   Dip each stuffed bun thoroughly into the garlic butter glaze, ensuring the exterior is completely coated. Place the buns on a baking sheet and bake at 360°F (182°C) for twelve minutes, or until the exterior reaches a deep golden brown and the internal temperature of the egg-containing glaze reaches 160°F (71°C) to ensure safety.
   Look for The buns should be crisp on the outside and golden brown with bubbling garlic butter.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch the oven closely during the final two minutes to prevent the honey in the glaze from burning.

The buns should be evenly coated in the glaze. During baking, look for a deep golden hue and a crisp, firm exterior. The smell of toasted garlic and caramelized honey should fill the kitchen. The buns should be firm to the touch and sound hollow when tapped.

Common mistakes

Avoid cutting through the base of the bun, as this will cause the filling to leak out and the bun to lose its shape during the dipping process. Do not overstuff the buns with too much cream cheese, as this can make them soggy in the center.

Ensure the oven is fully preheated before putting the buns inside; a cool oven will cause the bread to dry out before the glaze has a chance to crisp up properly.

How to tell it’s done

The buns are done when the exterior is a deep, rich golden brown and the garlic-honey glaze has set into a crisp shell. You should hear a distinct crunch when pulling the wedges apart.

The internal temperature of the egg-containing glaze should reach 160°F (71°C) to ensure it is fully cooked through. The cream cheese center should be warm and soft, and the buns should feel light and airy when lifted from the baking sheet.

• Egg dishes: 160°F (71°C) in the thickest part