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Korean Cream Cheese Buns
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Lancewood Korean Cream Cheese Buns

Ingredients

Korean buns:

1 kg bread dough , divided into four
1 egg , beaten

Cream cheese filling:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
60 ml sugar

Butter dip: 

250 ml melted butter , slightly cooled
100 ml milk
2 tbsp dried parsley
3 garlic clove(s) , crushed

Method

Korean buns:
Roll the divided bread dough into balls and place on a lined baking sheet. Cover with a tea towel and allow to proof until doubled in size (about 45 minutes).

Brush with beaten egg and bake at 180°C for 20 - 25 minutes.

Once baked and cooled, cut each roll into 8 equal wedges, being careful to not cut all the way through the bun.

Cream cheese filling: 
Beat together the cream cheese and sugar until soft.

Transfer into a piping bag and pipe the filling between each wedge.

Butter dip:
In a small ball, whisk the butter, milk, egg, parsley, and garlic together.

Dip each bun into the butter mixture to coat.

Place the dipped buns onto a lined baking sheet and bake at 200°C for 8 - 10 minutes.

Garnish with fresh herbs and enjoy warm.

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