Korean Cream Cheese Garlic Bread

In a medium bowl, beat cream cheese until creamy. Add sugar and beat until well combined. Add whipped cream and beat on high speed until the mixture is smooth. Set aside.

In a bowl mix together melted butter, milk, honey, chopped garlic, and chopped parsley. Set aside.

Combine warm water yeast and sugar, set aside.

In a bowl combine together flour, sugar, and salt. Add eggs, milk, and active yeast mixture.

Add butter one at a time for kneading, add flour for about 1-2 tbsp. and butter. Knead until smooth and a little bit sticky. Transfer the dough into a greased bowl, cover, and place in a warm place to rest the dough for 1 hour or until double in size.

Punch down the dough to release some air. Transfer dough to a work surface dusted with flour. Divide the dough into 4 pieces and form it into smooth balls. Place the dough in a baking pan with parchment paper, cover, and rest it for 45 minutes.

Brush the dough with egg wash and bake in a preheated oven to 180 degrees Celsius and bake it for 15-20 minutes. Let cool.

When the bread is cool enough to handle, cut the bread into 6 or 8 wedges. Make sure not to cut all the way through the bread.

Pipe the cream cheese filling in between each wedge of bread.