Korean garlic bread in the airfryer
Korean garlic bread in the airfryer — also known as Korean cream cheese garlic bread — is made with soft buns filled with sweet cream cheese filling and brushed with golden, crispy garlic butter. An irresistible sweet-salty snack that's ready in under half an hour.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Bread knife
- 2 Mixing bowl
- 1 Piping bag
- 1 Brush
- 1 Parchment paper Airfryer-safe
Ingredients
Bread
4 pcs burger buns Soft, e.g. brioche or milk buns
Cream cheese filling
200 g cream cheese Plain
40 g icing sugar
1 tbsp milk
Garlic butter
100 g butter Melted
4 clove garlic Finely chopped
1 pcs egg
2 tbsp sugar
0.5 tsp salt- 2 tbsp parsley Freshly chopped
- 1 tbsp milk
Instructions
Preparation
- Whisk 200 g cream cheese, 40 g icing sugar and 1 tbsp milk together into a smooth, soft cream. Put the cream into a piping bag or a freezer bag with a small corner snipped off.
- Melt 100 g butter and stir it together with 4 clove garlic, 1 pcs egg, 2 tbsp sugar, 0.5 tsp salt, 2 tbsp parsley and 1 tbsp milk into an even garlic butter.
- Cut the 4 burger buns each into 6 wedges from the top and almost all the way down to the base, so the buns are still joined together and can be folded out like a flower.
- Pipe the cream cheese filling down into all the slits in the buns, so they're well filled.
- Brush plenty of garlic butter over the buns and down into the slits, so they're covered on all sides.
Cooking in the airfryer
- Preheat the airfryer to 160 °C fan, and place a piece of airfryer-safe baking paper in the basket.
- Place the buns in the basket with plenty of space between them, and cook them at 160 °C for about 8 minutes, until the garlic butter is golden and set, and the cream cheese filling is slightly melted. Keep an eye on them for the last couple of minutes, as the egg and sugar in the butter browns quickly.
Serving
- Let the buns rest for a couple of minutes, so the filling sets slightly. Serve them warm, ideally sprinkled with a little extra chopped parsley.
Notes
Tips for the best result:
Use soft, fresh buns, and cut almost all the way down to the base so the filling can get into every slit. Keep an eye on them for the last few minutes — the garlic butter with egg and sugar browns quickly. Variation:
Sprinkle with grated mozzarella before cooking for a cheesier version, or add a pinch of chilli to the garlic butter for a little contrast to the sweetness. Serving:
Serve the buns warm as a snack, for brunch, or as a sweet-salty treat on the cake table. They taste best freshly baked, while the filling is still soft. Portion size:
If your airfryer is smaller, you can cook the buns in two batches.
Use soft, fresh buns, and cut almost all the way down to the base so the filling can get into every slit. Keep an eye on them for the last few minutes — the garlic butter with egg and sugar browns quickly. Variation:
Sprinkle with grated mozzarella before cooking for a cheesier version, or add a pinch of chilli to the garlic butter for a little contrast to the sweetness. Serving:
Serve the buns warm as a snack, for brunch, or as a sweet-salty treat on the cake table. They taste best freshly baked, while the filling is still soft. Portion size:
If your airfryer is smaller, you can cook the buns in two batches.
Nutrition
Calories: 580kcalCarbohydrates: 48gProtein: 10gFat: 38gSaturated fat: 22gPolyunsaturated fat: 2gMonounsaturated fat: 10gTrans fat: 1gCholesterol: 95mgSodium: 520mgPotassium: 140mgFiber: 2gSugar: 18gVitamin A: 900IUVitamin C: 3mgCalcium: 90mgIron: 2mgNet carbohydrates: 46g
