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Korean Salt Bread with Garlic Herb Butter and Mozzarella

Korean Salt bread with Garlic Herb Butter and Mozzarella

With Korean Salt Bread going viral, I had to give it a go and level it up by adding my Garlic Herb Butter and Mozzarella cheese!
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Prep Time:2 hours
Cook Time:25 minutes
Total Time:2 hours 25 minutes

Ingredients

Garlic Herb Butter

  • 180 g softened unsalted butter
  • 4 to 5 cloves finely chopped garlic
  • handful of finely chopped coriander
  • Salt and black pepper to taste

For the Dough

  • 400 g bread flour
  • 100 g cake flour
  • 30 g sugar
  • 10 g salt
  • 7 g instant yeast
  • 30 g milk powder
  • 330 ml warm water 35°C or 95°F
  • 30 g unsalted butter softened

For the Filling

  • 180 g garlic herb butter cut into 15 cubes (12 for the bread and 3 left over to melt to brush on at the end)
  • 12 to 15 chunks mozzarella cheese

Instructions

Make the Garlic Herb Butter

  • Prepare a sheet of parchment paper large enough to wrap the butter completely.
  • Mix together the softened unsalted butter, finely chopped garlic, finely chopped coriander and seasoning.
  • Spoon the mixed garlic herb butter onto the lower third of the parchment in a long, even mound.
  • Use a spatula to gently shape the butter into a loose cylinder.
  • Fold the bottom edge of the parchment over the butter and begin rolling it forward, using the parchment to tighten the shape as you roll.
  • Once fully rolled, twist both ends of the parchment firmly in opposite directions.
  • Place the wrapped log on a flat tray to keep it straight and chill in the fridge overnight to allow the the butter to firm completely.
  • When ready to use, unwrap and slice into even cubes

Make the dough

  • Add the bread flour, cake flour, sugar, salt, yeast and milk powder to the bowl of a stand mixer.
  • Pour in the warm water and mix on a low speed until the ingredients start to come together.
  • Add the softened butter and continue kneading for ten to twelve minutes until the dough becomes smooth, elastic and able to stretch slightly without tearing.

First proof

  • Cover the bowl and leave the dough to rise for one hour and thirty minutes or until doubled in size. As its quite cold at the moment in the UK I heat my oven to 30 degrees and then turn it off before putting my bread in.

Prepare the fillings

  • Cut the garlic herb butter into even cubes.
  • Cut the mozzarella into firm chunks.
  • Keep both fillings chilled so the butter remains cold and solid.

Divide and rest

  • Gently deflate the dough by pressing down to release air.
  • Divide into twelve equal pieces using a scale and shape each piece into a round, smooth ball. Each piece should weigh 72-74g.
  • Cover and rest the dough for thirty minutes to allow the gluten to relax.

Shape and fill

  • Take one dough ball and roll it into a long oval.
  • Gently thin one end of the oval so it becomes slightly tapered.
  • Place one cube of garlic herb butter and one piece of mozzarella on the wider end.
  • Roll the dough toward the narrow end in a firm and controlled motion.
  • Pinch the seam closed and arrange seam side down on a lined baking tray.
  • Repeat the process with all remaining dough pieces.

Second proof

  • Cover the shaped rolls and allow them to rise for thirty to forty minutes.

Bake

  • Preheat the oven to 200 degrees Celsius.
  • Lightly mist the rolls with water to help them bake with a glossy exterior.
  • Bake for twenty two to twenty five minutes until beautifully golden!

Finish

  • Brush the hot rolls generously with melted garlic herb butter.
  • Add a light sprinkle of flaky salt (optional)