Air Fryer Korean Garlic Cream Cheese Bread
- Yield: 4
- Servings: 4
- Prep Time: 20m
- Cook Time: 40m
- Ready In: 60m
Average Member Rating
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1 People rated this recipe
This information is per serving.
Saturated Fat25 g
Trans Fat0 g
Unsaturated Fat7 g
Air fryer Korean garlic cream cheese bread. Korean garlic cream cheese bread is a light, fluffy and flavorful bread. It’s crispy yet moist on the inside.
I’ve always been a fan of garlic bread, but I never really thought about making it myself. I was always content with buying a loaf from the bakery section of my grocery store. But as soon as I found out how easy it is to make garlic bread at home, I was hooked.
This Korean Garlic Cream Cheese Bread recipe is one of my favorites because it has a little bit of spice from the gochujang that you mix in with the cream cheese and eggs. It’s not too spicy, but just enough to give your mouth a little tingle!
What is Korean garlic cream cheese bread?
This bread is a Korean dish that is typically eaten for breakfast. It is made with a soft dough, which is then filled with cream cheese and garlic. The bread also has sesame seeds sprinkled on top.
This dish can be served warm or cold, depending on the preference of the baker. It can also be used as an appetizer or snack, and it’s a great option for parties since it can be made ahead of time and stored in the fridge until guests arrive.
The Korean garlic cream cheese bread is one of the most popular dishes in Korea, so it’s not surprising that it has gained popularity internationally as well!
Air Fryer Korean Cream Cheese Bread
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- To Make the Bread Dough:
- 7 oz (210 g) all-purpose flour
- 1 tablespoon powdered milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon instant yeast
- 1/2 cup (125 ml) water
- 3/4 oz (25 ml) vegetable oil
- For Garlic Cream Cheese Filling:
- 3 oz (90 g) cream cheese
- 1 tablespoon sugar
- 1 teaspoon gochujang pasta (optional)
- 1 oz (30 ml) whipped cream
- 3 oz (90 ml) cooking oil
- 5 garlic cloves, peeled
- 1 large egg, beaten
- 1 tablespoon salted butter
- 2 tablespoons dried parsely
In a mixing bowl, combine water, yeast, flour, milk powder, salt, and oil. Using a stand mixer knead the mixture until it is elastic. set it aside and allow it to rest for 1 hour.
Apply some flour to a clean surface, then place the dough on the floured surface. Cut the dough into 4 equal pieces and roll them into balls. Leave the dough aside for half an hour to let it proof, or until the dough has doubled in size.
Meanwhile, preheat your air fryer at 360 F (180 C) for 5 minutes. Add some water to the dough and then place it in the preheated air fryer and bake it for 15 minutes. Once the buns have finished baking, take them out of the fryer and set a clean cotton towel over to keep them warm.
When the buns have cooled down, we can start making the garlic cream cheese filling. Finely chop some garlic and parsley. In a small mixing bowl, combine cream cheese, gochujang paste (if using), and sugar. Stir well. In another bowl, combine cooking oil, garlic, parsley, whipped cream, and egg. Mix well.
Cut the cooled buns into four quarters, making sure you do not cut all the way down. Place softened cream cheese evenly in the four sections of buns. Soak the buns into the garlic butter mixture for a few minutes.
Preheat the air fryer to 360 F (180 C) for 5 minutes. Fry soaked buns at 360 F (180 C) for 25 minutes. Enjoy!