Korean cream cheese garlic bread

Combine the flour, instant yeast, granulated sugar and kosher salt in the bowl of a stand mixer, add the warm water and run on medium about 15 minutes, to a windowpane.

Turn the dough into an oiled container and proof about one hour, until increased in size.

Whip the cream cheese and powdered sugar in the same mixer until combined and homogenous, then transfer to a piping bag.

Turn the dough onto a bench-floured surface, divide into six balls and roll each one tight.

Proof the shaped rolls covered another 30 to 45 minutes.

Egg wash the tops and bake at 400F about 20 minutes, until golden brown and shiny.

Combine the melted butter, half and half, sugar and eggs until homogenous, split into two even batches, and add fresh minced garlic to one and jarred minced garlic to the other.

Add dried parsley to both batches.

Cut each cooled roll into an eight-sided star: down the middle halfway through, turn 90 degrees, repeat until there are eight petals.

Pipe the cream cheese between all eight petals.

Cook each garlic custard batch over a pot of simmering water, whisking slowly 10 to 15 minutes, until thick and syrupy. There are eggs in it and it must be cooked to emulsify or the butter and half and half will sit separate.

Dunk each filled roll into its custard, catching as much garlic as possible on the way out and soaking every crevice. Keep the fresh-garlic and jarred-garlic rolls on separate sides of the tray.

Pipe a little cream cheese into the centre of each bread and dust the top with Parmesan or Pecorino.

Bake at 375F for 15 to 20 minutes, until golden brown and crisp on top.

variation: halve a baguette, hasselback one half and pipe cream cheese between the slices, crosshatch the other half with no cream cheese, dunk both in the leftover custard, dust with cheese and bake.

variation: cube leftover bread, toss the cubes in the garlic custard, spread on a tray, cover with cheese and bake.