Eggless Korean Cream Cheese Buns recipe is made with bread rolls filled with sweetened cream cheese, dunked in sweet herbed garlic butter.
I was so skeptical making these rolls, as they combined both garlic and sweetened cream cheese. I usually think that garlic p[airs well in savoury dishes and couldn’t imagine how it would taste in a sweet bread. But still, as I keep getting recipe request for these buns, I kept my doubts aside and tried them.
I must say, I was sweetly surprised how well they paired well. I made a small batch and they vanished immediately.
The buns were made on the previous day and the cream cheese filling and garlic butter on the next day. It will make your life easier when you split the work. If you are making a huge batch, then it will definitely help in reducing the work load.
The second part needs only ten minutes of baking and if the buns are dry, then it will also make it easier to fill and drench in the garlic butter sauce. These bread rolls need to be served straight out of oven for the perfect experience.
Eggless Korean Cream Cheese Buns – Cream Cheese
Always use citric acid to make your cream cheese. It gives perfect result every time and the cream cheese sets properly in both baked and no bake cheesecakes without fail.
I have two or three versions of cream cheese recipes and use them alternatively. Click on the wordings to see the recipe
What is Pre Ferment?
Pre ferment is one of the amazing ways to develop flavour in breads. You can use it like sourdough levain, but is quick to make as you make it with instant yeast. You combine a small portion of the flour from the bread recipe with yeast and let it ferment before adding to the main dough. There are so many different pre ferments around the world like Biga, Poolish and Pate Fermentee. But the basis is the same, you combine flour, water and yeast together and let to ferment before using in the main dough.
The yeast I used – Weismill from Amazon ( Click on the name to buy)
As an alternative, you can use 150 gm of your active sourdough starter in place of the pre ferment to make the bread yeast free.
Bread Flour / Maida?
Flour – This is the most important ingredient when it comes to bread baking. You can use either maida/ all purpose flour or bread flour to make your breads. There is definitely some major differences when you bake with maida or bread flour. Bread flour breads are lighter in texture because of the high protein content. I use Vivaan bread flour for all my breads ( you can check it out by clicking on this link).
I use my Inalsa Stand mixer to knead the bread dough, which again makes my life easier. But worry not, you can also knead the dough by hand. Make sure to knead it for ten minutes to get perfect texture.
I have also kept the texture of the dough a little dry. This will help in achieving the dense crumb. As you need to split the rolls and drench them in butter, it is better to keep it denser. Softer rolls may easily crumble under the weight.
Look at the method of making the rolls in my Instagram account. It will be easier for you if you are a visual learner.
Garlic Butter Sauce
The garlic butter is flavoured with parsley. I had mixed herbs in my pantry, so I used it instead. Also eggs are used in the sauce, but I have used just cream instead of eggs. The sauce was pretty rich with all the butter, honey and cream. The herbs added a nice flavour profile.
Melt the butter in a deep bowl, so that you can dip the roll inside the butter. But you can also choose to brush the rolls with the butter to reduce some calories. But trust me, drenching makes the rolls super soft and moist inside.
These are ready to go into the oven. The second baking should be done on lesser temperature. You don’t want to darken the crust. Ten minutes of baking at 160C, makes the crust crisp, keeps the crumb soft and moist.
Once they are out, serve them immediately. The rolls taste amazing when served piping hot.
You can make the buns and store them in fridge for a couple of days. But you need to reheat them in MW before serving.
Here is the part two of the cream cheese buns video. This will show you the consistency of the cream cheese, how much cream cheese you need to fill and how to drench the rolls in butter sauce. Don’t forget to follow me on Instagram for interesting updates.
If you are a beginner and love to understand bread baking and love to bake amazing breads with whole wheat flour, semolina and bread flour, I have a class for you guys. Click on the image below to find all the details about the class. This is available as a recorded class now.
Eggless Korean Cream Cheese Buns
For the buns
- 75 gm Maida/ Bread Flour
- 75 ml Water
- ½ tsp Instant Yeast
For the Main Dough:
- 150 gm Maida / Bread Flour
- 1 tbs Honey
- ½ tsp Salt
- 25 gm Melted Butter
- 30 ml Milk
- Whole batch Pre Ferment
For the cream Cheese Mixture
- 100 gm Cream Cheese
- 20 gm Sugar
- 20 ml Cream
For the Garlic Butter Sauce
- 75 gm Butter
- 2 tbs Honey
- 1 tbs Parsley
- 20 ml Cream
- 20 gm Garlic grated
- Mix together flour, water and yeast.
- Cover and set aside until very bubbly.
Making the Buns
- In a bowl, combine together flour, salt, honey, preferment and melted butter.
- Bring everything together to make soft slightly sticky dough with milk. Adjust milk quantity as needed.
- Knead the dough for ten minutes on your counter or in a stand mixer.
- Cover and set aside until double in volume.
- Remove the dough from the bowl, gently de gas it and divide it into four equal portions.
- Roll each portion tightly into a smooth roll, place on a baking tray, cover and set aside until 1.5 times the volume.
- Preheat oven to 200C.
- Brush the top of the rolls with milk and bake the buns in the preheated oven for 20 minutes.
- Remove from oven, arrange on wire rack and let them cool completely.
Making the Cream Cheese Mix
- Mix together room temperature cream cheese, sugar and cream to make a smooth paste.
- Transfer to a piping bag and set aside until needed.
Making the Garlic Butter Sauce
- In a bowl, combine butter, cream, garlic and heat until butter melts.
- Remove from heat and add honey and parsley and mix well. Set aside.
Making the Cream Cheese Buns:
- Preheat oven to 160C.
- Cut the buns into six or eight wedges, being careful to keep the base intact.
- Pipe the cream cheese mix into the wedges.
- Brush the garlic butter sauce generously over the buns. You can also dip the bun in the sauce and drain the excess sauce.
- Arrange the buns on a tray and bake in the preheated oven for 10 minutes.
- Remove from oven and enjoy them piping hot.