Korean bakeries know something we don’t. Actually, they know this bread.
It’s absurdly soft. Like, cloud-soft. Inside, a sweet, tangy cream cheese filling that’s not too heavy. Topped with a dusting of powdered sugar and a sprinkle of nostalgia. This is the bread that disappears before it cools.
Ingredients
Makes 6 buns.
For the Dough:
- 2 ½ cups all-purpose flour
- ¼ cup sugar
- 1 packet (2 ¼ tsp) instant yeast
- ½ teaspoon salt
- ½ cup warm milk
- ¼ cup warm water
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional, for fluffiness)
For Topping:
- Powdered sugar for dusting
Step-by-Step Instructions
Step 1: Make the Dough
- Whisk flour, sugar, yeast, and salt in a large bowl.
- Add warm milk, warm water, and egg. Mix into a shaggy dough.
- Knead for 8 minutes. Add softened butter and knead 5 more minutes until smooth.
- Let rise in a greased bowl for 1 hour, until doubled.
Step 2: Make the Filling
- Beat cream cheese, sugar, vanilla, and heavy cream until smooth and fluffy.
- Refrigerate while dough rises.
Step 3: Fill & Shape
- Punch down dough. Divide into 6 equal balls.
- Flatten each ball into a 4-inch circle. Place 2 tablespoons of cream cheese filling in the center.
- Pinch edges to seal tightly. Place seam-side down on a parchment-lined baking sheet.
- Let rise for 30 minutes.
Step 4: Bake & Dust
- Preheat oven to 350°F (175°C).
- Bake for 18-20 minutes until golden brown.
- Cool for 5 minutes. Dust generously with powdered sugar.
- Serve slightly warm. Watch people lose their minds.
Summary
Prep Time: 20 minutes | Rise Time: 1.5 hours | Bake Time: 20 minutes
Yield: 6 buns | Difficulty: Medium
Storage Notes
Store in an airtight container in the fridge for up to 4 days. Bring to room temperature or microwave for 10 seconds before serving. Freeze unfilled dough for up to 2 months. Filled buns do not freeze well (the cream cheese gets grainy).
