Eggless Korean Cream Cheese Buns
Eggless Korean Cream Cheese Buns recipe is made with bread rolls filled with sweetened cream cheese, dunked in sweet herbed garlic butter.
Ingredients
For the buns
Pre Ferment:
- 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
Instructions
Pre Ferment:
- 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.