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:
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
Cover and keep in the fridge overnight
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
Proof for 40 minutes in oven proofer or 2 hours in room temperature
Egg wash : 1 whole egg and 1 tbsp milk and pinch of salt
Bake at 350F -375F for 15-20 minutes depend on the oven heat
Cream Cheese Frosting
for the click here: Cream cheese frosting recipe
Slice the brioche into 4 -8 and don’t cut it down on the way to the bottom
Keep it intact like an orange
Pipe the icing right in the middle of the cut brioch and in between side of each slice cut
Then spread the garlic butter cover the buns with filled cream cheese
Bake in the over 400F for 10 minutes
Garlic butter
2 tbsp soft butter
4 cloves mince garlic
Step:
Mix the two ingredients well, spread the garlic butter cover the whole bun
Enjoy these Garlic bun, it’s a fun snack