Brioche Korean Cream cheese Garlic

It ‘s a guilty pleasure to try this bun.

This rich butter brioche is filled with cream cheese frosting and garlic butter. I like to also add spicy chilli sauce (Korean chilli sauce, bibimbap sauce) in the garlic butter to add a little spicy kick. if you like cream cheese and garlic toast. So yummy!

The dough prepare the dough a day before, Keep in the fridge overnight roll out and bake on the next day. 

Supplies:

  • Mixing bowl medium size or stand mixer

  • Spatula

  • Rolling pin

  • Scale

  • silicone matt

Brioche Dough

Ingredients: 

  • 15g Salt

  • 125g Sugar

  • 300g Bread flour

  • 300g whole eggs (6 large eggs)

  • 400g all purpose flour

  • 1 ½ tbsp active dry Yeast add 50ml water

  • To the yeast mix well

  • 375g butter

Steps:

  1. In the mixing bowl of a stand mixer. Mix all ingredient together for 15 to 20 minute until the dough form to a ball, transfer to a medium size bowl

  2. Cover and keep in the fridge overnight

  3. On the next day, divide the cold dough to 16 pieces 100g each. It Easer to work on the cold dough the butter won’t melt to your hand. Roll out the dough and proof

  4. Proof for 40 minutes in oven proofer or 2 hours in room temperature

  5. Egg wash : 1 whole egg and 1 tbsp milk and pinch of salt

  6.  Bake  at 350F -375F for 15-20 minutes depend on the oven heat

Cream Cheese Frosting

for the click here: Cream cheese frosting recipe

  1. Slice the brioche into 4 -8 and don’t cut it down on the way to the bottom

  2. Keep it intact like an orange

  3. Pipe the icing right in the middle of the cut brioch and in between side of each slice cut

  4. Then spread the garlic butter cover the buns with filled cream cheese

  5. Bake in the over 400F for 10 minutes

Garlic butter

  • 2 tbsp soft butter

  • 4 cloves mince garlic

Step:

  1. Mix the two ingredients well, spread the garlic butter cover the whole bun

  2. Enjoy these Garlic bun, it’s a fun snack

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Angel Food Cake

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Almond Cookie Dough