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Gochujang Garlic Flower

This gochujang garlic flower are soft, fluffy, and irresistible pull apart bread with garlic, cheese, and sweet spicy gochujang.
5 from 2 votes
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Ingredients

For the Tangzhong

  • 5 tsp All purpose flour
  • ⅙ cup Milk
  • ⅙ cup Water

For the Dough

  • 2¾ cups plus 2 tbsp All purpose flour
  • 2 tsp Sugar
  • 1½ tsp Salt
  • 1 tbsp Gochujang
  • 1 tbsp Gochugaru
  • 4 tbsp Butter
  • 2¼ tsp Instant yeast
  • ½ cup Milk
  • Tangzhong from above

For the cheese filling

  • 2 tbsp Cream cheese
  • 2 tbsp Butter
  • 1½ tbsp Gochujang
  • 1½ tbsp Gochugaru
  • 3 tbsop garlic
  • ½ tsp Grated ginger
  • 1 tbsp Brown sugar
  • 1¾ cup Mozarella chese

Instructions

  • Tangzhong - Mix the flour, milk, water into a lumpfree mixture and cook on a low medium heat until ypu get a smooth glue like consistency. Remove from the flame and set aside to cool.
  • Add all the ingredients listed under "For thr Dough" into your breadmachine, set it on dough cycle to knead and prove the dough.
  • Once doubled, punch and knead the dough.
  • In the meantime, make the gochujang butter by mixing all the ingredients except shredded cheese listed under "cheese filling"
  • Divide the dough into 36 pieces. Roll rach portion into a 3-in diameter disc. SPread a little of the gochujang butter and top with a tablespoon of shredded mozzarella cheese (add more if preferred). Fold in half and then into a quarter shaped like a petal picking the gathered edge. Place it on a prepared baking dish.
  • Arrange the petals in a circular dish. Roll one of the portion into a circle for the flower center. Prove for 30-40 minutes. Bake in a 350℉ preheated oven 24 minutes.
  • Remove from the oven and cool completely. Serve with ranch.