Korean Cream Cheese Garlic Bread Bun: Sweet-Savory Street Food Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Soften the cream cheese by leaving it at room temperature for about 30 minutes. Melt the butter and let it cool slightly so it doesn't scramble the egg. Mince the garlic and chop the parsley.

Prepare a piping bag or zip-top bag for the cream cheese filling. Have a baking dish or sheet pan ready—a small round dish that fits the bun snugly works best. Gather all ingredients and equipment before starting to ensure a smooth process.

Instructions

Prepare the Filling and Butter Bath

1. 1Make the cream cheese filling
   In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth. Add the heavy cream and continue beating until the mixture is light and fluffy. Transfer the filling to a piping bag fitted with a large round tip, or use a zip-top bag with a corner snipped off.
   Look for The filling should be smooth, creamy, and hold its shape when piped.
   Tip Make sure the cream cheese is fully softened to avoid lumps.
2. 2Whisk the garlic butter bath
   In a separate bowl, combine the melted butter, minced garlic, egg, sweetened condensed milk, and chopped parsley. Whisk until the egg is fully incorporated and the mixture is smooth and glossy.
   Look for The butter bath should be uniform and slightly thickened from the egg.
   Tip If the butter is too hot, let it cool slightly before adding the egg to avoid scrambling.

The cream cheese filling should be smooth, fluffy, and hold its shape when piped. The garlic butter bath should be a uniform, glossy emulsion with minced garlic and parsley evenly distributed.

It should smell fragrant with garlic and butter, with a hint of sweetness from the condensed milk. Both mixtures should be ready to use, with the filling in a piping bag and the butter bath in a wide bowl for easy dunking.

Assemble the Stuffed Bun

3. 3Slice the bun into wedges
   Using a serrated knife, make deep cuts into the brioche bun, slicing it into 6 wedges but leaving the base intact so the wedges stay connected. Be careful not to cut all the way through.
   Look for The wedges should open like a flower but remain attached at the bottom.
   Tip If the knife sticks, wipe it clean between cuts for neat wedges.
4. 4Pipe the cream cheese filling
   Gently open each wedge and pipe the cream cheese mixture into the slits, filling generously. Ensure the filling is distributed evenly among the six wedges.
   Look for Each wedge should have a visible ribbon of cream cheese running through it.
   Tip Don't overfill—leave a little room so the filling doesn't spill out during baking.
5. 5Dunk the bun in garlic butter
   Dip the entire stuffed bun into the garlic butter bath, turning to coat all sides. Use a pastry brush to help cover every surface, including the crevices between the wedges.
   Look for The bun should be thoroughly coated, with butter pooling in the cuts.
   Tip Let any excess drip off before placing in the baking dish.

The brioche bun should have six distinct wedges that open like a flower, with the base intact. The cream cheese filling should be visible in each slit, creating a marbled pattern. The bun should be thoroughly coated in the garlic butter bath, with the mixture dripping from the cuts. The surface should look glossy and well-saturated, with no dry patches. The bun is now ready for the oven.

Bake to Golden Perfection

6. 6Bake until golden and crisp
   Place the coated bun in a baking dish or on a sheet pan. Bake at 350°F (175°C) for 12 minutes, or until the exterior is deep golden brown and the cream cheese is bubbling slightly. The egg in the butter bath ensures the coating is fully cooked.
   Look for The bun should be golden and crisp on the outside, with the filling warm and creamy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, loosely cover with foil for the last few minutes.

As the bun bakes, the kitchen fills with the aroma of garlic and butter. The exterior turns a deep golden brown, with darker spots where the butter caramelizes. The cream cheese filling bubbles gently at the edges, and the coating sets into a crisp, shiny crust. When pulled apart, the wedges separate easily, revealing warm, creamy filling that oozes out slightly. The bun is fragrant, crisp, and irresistible.

Common mistakes

The most common mistake is cutting all the way through the bun, which causes the wedges to separate and the filling to leak out. Leave at least a half-inch of bread at the base. Another pitfall is overfilling the wedges with cream cheese; it can spill and burn on the pan. Use a moderate amount.

If the butter bath is too hot when you add the egg, the egg will scramble, creating lumps. Let the melted butter cool for a few minutes. Also, don't skip the egg—it's essential for the glossy crust. Finally, don't overbake; 12 minutes is usually enough, but ovens vary, so watch closely.

How to tell it’s done

The bun is done when the exterior is deep golden brown and crisp to the touch, and the cream cheese filling is visibly bubbling around the edges. The internal temperature of the coating, which contains egg, should reach 160°F (71°C) to ensure the egg is fully cooked.

If you have an instant-read thermometer, insert it into the thickest part of the coating to check. The bun should feel firm on the outside but still spring back slightly when pressed. Let it cool for a few minutes before pulling apart—the filling will be very hot.

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