Add the flour, sugar, and yeast to a stand mixer or a large mixing bowl and mix. Add the salt and egg and combine.

Slowly add the lukewarm milk to the mixture. Mix until a dough forms.

Knead the dough for 8-10 minutes until it becomes smooth and elastic.

Add the softened butter, one tablespoon at a time and mix until the butter is incorporated.

Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1 hour or until it doubles in size.

In a separate bowl, beat the softened cream cheese, sugar and heavy whipping cream until smooth and creamy.

Refrigerate the cream cheese filling until use. It helps the filling stay firm, making it easier to handle when piping into the buns.

Punch down the risen dough and divide it into 4 equal portions.

Note the total weight and divide it by 4 to get equal portions (around 118g each of the dough weighs approximately 472g).

Shape each portion into a ball.

Arrange the dough balls into a lined baking pan. Leave enough space between the buns on the baking sheet to allow them to expand as they rise during baking.

Let the shaped dough balls rise for about 20-30 minutes.

In a bowl, combine the melted butter, minced garlic, honey, egg and chopped coriander or parsley. Stir well.

Brush the garlic butter mixture generously over the shaped dough balls.

Preheat the oven to 180°C.

Egg Wash: For a deep golden colour and glossy finish, whisk 1 egg with 1 tablespoon of water or milk.

Milk Wash: For a softer, lighter golden crust, brush with milk or cream.

Apply milk or egg wash on the tops of risen buns using a pastry brush. Be careful not to press down and deflate the dough.

Ensure even coverage but avoid dripping down the sides, which can cause uneven browning.

Bake the buns for 20-25 minutes, or until golden brown on top.

If the buns are browning too quickly in the oven, place a sheet of aluminium foil loosely over the top.

Leave the foil on for the remainder of the baking time. This will shield the buns from direct heat and prevent over-browning while allowing the insides to cook through.

Once baked, allow the buns to cool completely before filling them with cream cheese. This step is essential to prevent the filling from melting, ensuring a stable, creamy texture and a neater presentation.

Preheat the oven to 160°C.

Once cooled, cut the buns into 8 sections without slicing all the way through. This creates a flower-like shape, allowing space for the cream cheese filling while keeping the bun intact.

Transfer the cream cheese filling to a piping bag fitted with a round tip. Carefully pipe the filling into each of the 8 sections of the buns, ensuring even distribution for a delicious, creamy bite in every piece.

Dunk the filled buns into the garlic butter sauce, ensuring they are well-coated on all sides. Use a spoon to drizzle any remaining sauce over the top for extra flavour. For a finishing touch, sprinkle grated Parmesan cheese on top if desired.

Bake the buns for another 15 minutes @ 160°C.

Allow the bread to cool slightly before serving. It’s best enjoyed warm, with gooey cream cheese filling and a delicious garlic butter glaze.

Enjoy your homemade Korean cream cheese garlic bread!