Korean bakeries know something we’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.
Makes 6 buns.
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.
Make the Filling
Beat cream cheese, sugar, vanilla, and heavy cream until smooth and fluffy.
Refrigerate while dough rises.
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.
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).
