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Why You’ll Love It
- Easy to share: Pre‑scored so everyone can tear off a cheesy pull‑apart piece.
- Make‑ahead friendly: Prep dough and fillings in advance, then bake when you’re ready.
- Customizable: Swap in herbs, spices, or your favorite cheeses.
Garlic Cheese Burst Bread Recipe
Print Recipe| Servings | Prep Time | Cooking Time | Total Time |
|---|---|---|---|
| 8 pieces | 25 minutes | 30 minutes | 55 minutes |
Ingredients
For the Dough
- 300g high-gluten flour (bread flour) – get yours here
- 30g fine sugar – shop here
- 135g water (adjust as needed)
- 1 egg
- 25g butter (softened) – Get quality butter here
- 2.5g salt
For the Cheese Filling
- 110g whipping cream – I use this
- 10g grated cheese (mozzarella or cheddar work great) – shop here
- 24g powdered sugar
For the Garlic Sauce
- 30g butter
- 30g whipping cream
- 1.5g salt
- 0.5g chopped parsley
- 10g garlic paste
Equipment
- Stand mixer (or a sturdy bowl and a lot of elbow grease!)
- Piping bag (for neat cheese‑burst piping –get it here)
- Oven preheated to 180°C (356°F)
Directions
1. Make the Dough
- In your mixer bowl, combine the high‑gluten flour, fine sugar, water, and egg.
- Mix on low speed until a rough gluten film forms.
- Add the softened butter and knead until you see a thin, elastic “windowpane” in the dough (about 8–10 minutes).
- Transfer to a lightly oiled bowl, cover, and let it rise until doubled in size (about 1–1½ hours).
2. Prep the Fillings (While Dough Rises)
- Cheese Filling: Whip the cream, cheese, and powdered sugar until thick. Pipe into a bag and refrigerate.
- Garlic Sauce: Melt butter, cream, salt, parsley, and garlic paste together in a water bath until smooth. Keep warm.
3. Shape & Second Rise
- Gently deflate the dough and divide into 8 equal pieces.
- Let rest, covered, for 10–15 minutes.
- Roll each into a tight ball, arrange in a greased round pan, and let rise until 1.5× their original size (about 30–40 minutes).
4. First Bake
- Brush the tops with beaten egg wash.
- Bake at 180°C for 20 minutes, until golden.
- Cool completely on a wire rack.
5. Assemble & Final Bake
- Use a sharp knife to score each roll into six wedges—don’t cut all the way through the bottom.
- Pipe the cheese filling into each cut.
- Generously brush the tops (and crevices!) with garlic sauce.
- Return to the oven at 160°C for 10 minutes, until edges are bubbling and slightly crisp.
Serving Suggestions
- Sprinkle extra parsley and a pinch of flaky sea salt right before serving.
- Pair with a chilled tomato soup or a crisp green salad.
- Store leftovers in an airtight container; reheat in the oven at 160°C for 5–7 minutes to revive that fresh‑baked softness.
Pro Tips
- Hydration: If your dough feels too stiff, add water 5g at a time.
- Don’t skip the second bake – it helps the garlic sauce soak into the bread and makes it extra fragrant.
- Flavor Boost: Stir a handful of finely chopped herbs (rosemary or thyme) into your dough for extra aroma.
- Crispier Top: For a sharper crust, finish under the broiler for 1–2 minutes—watch it closely!
- Serve warm for the perfect melt-in-your-mouth experience.
Enjoy pulling apart that cheesy, garlic‑buttery goodness. Can’t wait to hear how it turns out!
Want More?
If you like bold, cheesy flavors, my Garlic Cheese Pull-Apart Bread is a fun, shareable version.
1 Comments
Yummy 🤤
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