Cream cheese garlic bread

Ingredients for 4 servings:

• 110 ml milk
• 30 g sugar
• 5 g dry yeast
• 250 g flour
• 3 g salt
• 1 egg(s)
• 20 g butter, soft
• 200 g cream cheese
• 30 g sugar
• 50 g cream
• 130 g butter
• 40 g garlic
• 30 g condensed milk
• 1 egg(s)
• 20 g honey
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

For the bread, warm the milk slightly and mix with the yeast and sugar. Add the flour, salt and egg and knead for 5 minutes to form a dough. Add the butter and knead again until it is completely absorbed by the dough and a smooth dough is formed. Shape the yeast dough into a ball, cover and let it rise in a warm place for at least an hour. Then knead again and divide the dough into four equal-sized balls. Place these on a baking tray lined with baking paper and let it rise, covered, for another 30 minutes. Bake in an oven preheated to 180°C (convection oven) for about 20 minutes on the middle shelf. While the rolls are cooling, prepare the cream cheese filling and garlic butter. For the filling, beat the cream cheese until smooth. Add the sugar and cream and beat until smooth (ideally the sugar should have dissolved). Then fill into a piping bag. Melt the butter. Finely chop the garlic and parsley and add to the melted butter along with the remaining ingredients. Stir until the mixture thickens a little and all the ingredients have combined. Cut the cooled rolls open almost to the bottom as desired (I usually cut them into six wedges as shown in the pictures, but that’s just for aesthetic reasons). Use a piping bag to fill the cream cheese mixture between the wedges to about halfway up the rolls. Make sure the rolls are fanned out a bit, but don’t fall apart. Then drizzle the garlic butter over the rolls to ensure they are evenly coated on all sides. Bake again in the oven at 180°C (fan oven) on the middle shelf for about 10 minutes. The rolls should then be crispy on top. If they aren’t, simply increase the temperature a bit and wait a moment. Best served hot straight from the oven.