Korean Six-Wedge Cream Cheese Garlic Bread (6 Buns)

Beat 350 g cream cheese and 3 1/2 tbsp sugar until smooth and put in a piping bag.

Gently soften garlic in 20 g butter over low heat without browning it. Separately melt the remaining 50 g butter.

Combine all 70 g butter with garlic, milk, mayonnaise, 3 tbsp sugar, parsley and one beaten egg. Preheat oven to 180°C.

Slice each bun into six wedges from the top, leaving the bottom intact.

Pipe cream cheese into the slits, coat buns and gaps with garlic-butter egg mixture and add remaining filling to the center.

Bake on a lined tray at 180°C for about 10 minutes until golden and the egg coating is no longer wet; cook longer if needed.

Cool 5–10 minutes before eating. Since cream cheese is perishable, refrigerate leftovers within 2 hours.