Korean Cream Cheese Garlic Bread in Your Pressure Cooker
Try my Korean Cream Cheese Garlic Bread Recipe! Perfectly golden and irresistibly buttery, each bun is filled with a rich, creamy cheese center and coated in a garlicky glaze that's irresistible.
Equipment
- 1 Pressure cooker Standard size
- 1 Bowl Medium-sized
Ingredients
Main ingredients
- 6 plain brioche buns medium-sized, uncut
- 350 g cream cheese softened
- 3.5 tablespoon white sugar for cream cheese mix
- 3 tablespoon white sugar for brushing
- 70 g butter divided
- 2 tablespoon minced garlic
- 1.5 tablespoon milk
- 1 tablespoon mayonnaise
- 1 tablespoon dried parsley
- 1 egg beaten
Instructions
Instructions
- Preheat your oven to 180 degrees Celsius or 350 Fahrenheit.
- Mix cream cheese, 3.5 tablespoons sugar, milk, mayo, minced garlic, and dried parsley in a bowl until smooth.
- Cut a cross-hatch pattern in each brioche bun's top without going all the way through.
- Scoop and stuff the cream cheese mixture into every pocket made in the buns.
- Melt half of the butter and brush it all over the stuffed buns.
- Place the buns on a baking tray and bake for about 20 to 25 minutes until golden.
- Brush the buns with remaining butter after removing from oven.
- Dunk the buns with beaten egg and sprinkle parsley on top.
- Serve warm or at room temperature.
Notes
Serve warm or at room temperature for the best taste experience.