Snacks 🤖 AI Generated

Korean Cream Cheese Garlic Bread Brioche Balls

Pillowy brioche balls stuffed with tangy cream cheese and dunked in sweet-savory garlic butter syrup—a Korean-inspired indulgence. This Fat Switch version cuts 40% calories by swapping heavy cream for Greek yogurt and using light butter spray, while maintaining that addictive gooey center and caramelized garlic finish.

25m

Prep Time

20m

Cook Time

Servings

348

Calories

16g

Protein

🛒 Ingredients

✓ 400g brioche dough (thawed, store-bought)
✓ 150g light cream cheese (softened)
✓ 3 tbsp plain Greek yogurt
✓ 1 tbsp grated mozzarella (optional, for stretch)
✓ 1.5 tbsp unsalted butter (melted)
✓ 1.5 tbsp light butter spray
✓ 4 cloves garlic (minced fine)
✓ 1/4 tsp white pepper
✓ 1 tsp sesame oil (finishing drizzle)
✓ 1 tbsp fresh chives (chopped)
✓ 1 tbsp honey
✓ 1 tbsp rice syrup (or corn syrup)
✓ 1/2 tsp soy sauce (umami depth)
✓ 1/4 tsp gochugaru (Korean red chili, optional, for heat)

👨‍🍳 Instructions

1. Prepare Filling: Mix light cream cheese and Greek yogurt in a bowl until smooth. Fold in optional mozzarella. Season with white pepper. Divide into 6 portions (roughly 30g each) and shape into small balls. Chill on a parchment-lined plate for 15 minutes.

2. Divide Brioche Dough: Cut thawed brioche dough into 6 equal pieces. Roll each piece gently into a 3-inch circle on a lightly floured surface; don't overwork or dough toughens.

3. Stuff the Balls: Place one cream cheese ball in the center of each brioche circle. Fold edges over to seal completely, pinching seams closed. Roll gently between palms to create smooth ball shape.

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4. First Rise: Place stuffed balls on a parchment-lined baking sheet. Cover loosely with plastic wrap. Let rest at room temperature for 8–10 minutes (brioche dough proofs quickly).

5. Make Garlic Butter Sauce: Heat 1.5 tbsp melted butter in a small pan over medium-low heat. Add minced garlic and sauté gently for 2 minutes until fragrant but not brown. Stir in honey, rice syrup, and soy sauce. Remove from heat. Keep warm.

6. Bake: Preheat oven to 200°C (390°F). Lightly spray brioche balls with butter spray on all sides. Bake for 16–18 minutes until deep golden brown and crispy on the outside. Internal temp should reach 75°C.

7. Glaze While Hot: Remove from oven. Using a pastry brush, immediately coat each ball with warm garlic butter sauce. Work quickly while brioche is still hot—it absorbs the syrup better.

8. Finish & Serve: Drizzle with sesame oil and scatter fresh chives on top. Optional: dust with extra gochugaru for Korean spice kick. Serve immediately while centers are molten and exterior is still crispy.

📊 Nutrition per Serving

Calories348 kcal

Protein16g

Carbohydrates52g

Fat12g

Fiber2g

🏷️ Tags

#Korean cream cheese bread#garlic brioche balls#light indulgent snacks

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