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Garlic Cream Cheese and Jinka Bun

There's garlic, cream cheese, and plant-based tuna. It's what we like to call the dream team!

We love the bun recipe from Two Plaid Aprons! The bun is soft with just the right amount of spring.

 For the bread:

  •  cup warm water (around 90-110°F)
  • 1 teaspoon active dry yeast
  •  cup all-purpose flour (spooned & leveled)
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 large egg , beaten (optional for egg wash)

For the Jinka cream cheese filling:

  • 8 ounce cream cheese , softened
  • 1 tub Original Jinka

For the garlic butter:

  • 1 cup unsalted butter , melted (or 2 sticks)
  • ½ cup whole milk (or half & half)
  • 2 Tablespoon granulated sugar
  • 2 Tablespoon garlic , minced (or to your preference)
  •  Tablespoon dry parsley flakes (or to your preference)
  • 2 large egg
  • Kosher salt (for sprinkling)



For the bread:

  • Stir together warm water and active dry yeast. Set a side to let dissolve, about 2-3 minutes.
  • In the stand mixer bowl, stir together the flour, sugar, and salt. Pour the water with dissolved yeast into the flour mixture and stir on low speed with the dough hook until the dough turns shaggy and starts to come together.
  • Increase the speed to medium high and knead until the dough is smooth and passes the window pane test, about 8-10 minutes. Shape the dough into a ball and let it proof in a covered bowl, in a warm area, until doubled in size, about 45 minutes to 1 hour.
    *To do the window pane test, take a small portion of the dough and stretch it between your fingers. The dough should spread thin enough to see silhouettes through it without tearing. Refer to the post for more detail and picture.*
  • Once the dough has doubled, punch it down and fold it onto itself a few times to tighten the dough. Divide the dough into 6 equal pieces. Tuck and roll each piece of dough into a smooth, tight ball. Range the dough on parchment lined sheet pan, about 2-3 inches from each other. Cover the dough and let it proof in a warm area until almost doubled, about 45 minutes to 1 hour.
  • Preheat the oven to 350°F.
  • When the dough balls are nearly doubled, you can brush each of them with egg wash if you wish. Bake the bread for about 20-25 minutes until the exterior is golden brown. Let bread cool 

For the Jinka cream cheese filling:

  • Combine the softened cream cheese and Jinka in a mixing bowl until incorporated.
  • Transfer the filling to a pipping bag or ZipLoc bag. Set aside.

For the garlic butter:

  • In a large mixing bowl, whisk together all the ingredients for the garlic butter until completely smooth. Heat the mixture over a bain-marie or a pot of water with simmering water until the sugar is completely dissolved and the mixture is warm and very fluid. Make sure to whisk the mixture constantly and DO NOT overheat, or the eggs may scramble. Keep the garlic butter warm until needed.
    *You can heat up the garlic butter using the microwave if you like. Just make sure to use a glass bowl and to heat the mixture in short increments.*

To assemble the Korean cream cheese garlic bread:

  • Preheat the oven to 400°F.
  • When the bread is cool enough to handle, cut each bread into 8 equal wedges. Make sure to NOT completely cut through the bread. You want the bread to stay intact.
  • After the bread has been cut, pipe a rope of the cream cheese filling in between each wedge. Be careful not to break the wedges.
  • Once the bread has been filled with cream cheese, dip the entire bread into the garlic butter. Make sure the garlic butter coats in between the wedges as well. Hold the bread upside down to let excess garlic butter drain. Repeat with all the breads and arrange them back on the parchment lined pan.
  • Pipe the remaining cream cheese filling in the center each bread and sprinkle a pinch of kosher salt on each bread. Bake the bread for about 8-10 minutes, until the breads are crispy. Make sure to not let the breads get too dark!
  • Let the bread cool for a few minutes and enjoy!


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