Name: Korean Style Cream Bread Recipe
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 8 servings
Ingredients: 220g bread flour; 40g (4 tbsp) sugar; 4g (0.5 tbsp) instant dry yeast; 80ml warm milk (36°C); 1 room temperature egg; 3g (1 tsp) salt; 30g melted unsalted butter; 500g heavy cream; 40g (4 tbsp) sugar; 80g mascarpone cheese (or regular cream cheese); 1 room temperature egg + 1 tbsp milk (before baking); 5g melted unsalted butter (after baking)

Directions

1. Step

In a large mixing bowl, combine warm milk (36°C), sugar, and instant dry yeast. Stir to dissolve the yeast. Add the room temperature egg, bread flour, and salt. Mix until the flour is fully coated.

2. Step

Knead the dough using a stand mixer or by hand until it starts to come together. Add melted unsalted butter and continue kneading until the dough becomes smooth and elastic. Lightly grease a bowl with oil, place the dough inside, cover it, and let it ferment at 36°C until it doubles in size (about 1 to 1.5 hours, depending on temperature).

3. Step

Once the dough has risen, punch it down to release gas. Knead briefly, then roll out the dough into a 25 cm-wide disc. Transfer it to a baking pan, cover it loosely, and let it proof at room temperature for another 30–40 minutes.

4. Step

Preheat the oven to 170°C (340°F). In a small bowl, whisk together 1 egg and 1 tbsp milk. Brush this egg wash evenly over the dough. Using oiled chopsticks, poke holes into the dough, making them slightly larger to prevent them from closing up while baking. Bake for 15 minutes until golden brown. While still warm, brush the surface with melted butter for extra softness and shine. Let the bread cool completely before slicing.

5. Step

In a bowl, combine mascarpone cheese and sugar. Add a small amount of heavy cream and mix until smooth. Add the remaining heavy cream and whip until stiff peaks form. Once the bread is completely cooled, slice it in half horizontally. Generously spread the whipped cream onto one half, making the center slightly thicker for a domed effect. Place the top half of the bread back on, gently pressing it down.