Sofrito Cream Cheese Garlic Buns - Easy to make

Get ready for a garlic bread that takes Puerto Rican flavor to the next level with my Puerto Rican Sofrito and Cream Cheese Garlic Bread, made in the Masterbuilt 800 Gravity Series! In this recipe, part of my special series with Masterbuilt, I bring you my take on the viral "cream cheese garlic bread" with a unique twist. The most exciting part? You’ll learn to make a homemade brioche bread cooked over charcoal in the Gravity 800, infused with that smoky touch only charcoal can provide. Picture a soft, fluffy bread slathered with a creamy cream cheese spread and topped with a sofrito and garlic butter. It’s a flavor explosion that blends the best of my island with the magic of charcoal cooking. Ready to fire up the Masterbuilt and try this delight? Let’s do this!

Garlic Cream Cheese Sofrito Buns

Korean-Style Cream Cheese Garlic Bread with a Puerto Rican Twist

Yield: 6 buns

Prep Time: 2 hours (including bread preparation)

Cook Time: 25-30 minutes

Ingredients

For the Bread

Tangzhong:

• 2 tbsp (20g) bread flour

• 2 tbsp (27g) water

• 4 tbsp (60g) whole milk

Dough:

• ½ cup (120g) whole milk, warmed to 95°F (30°C)

• 1 tbsp (9g) instant yeast

• 2.5 cups (320g) bread flour

• 1 tsp (7g) fine sea salt

• 2.5 tbsp (35g) granulated sugar

• 1 whole egg

• 1 egg yolk

• 3 tbsp (42g) unsalted butter, softened

Egg Wash:

• 1 whole egg

• 1 tbsp water

For the Cream Cheese Filling

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 tsp vanilla extract

For the Garlic Butter Topping

Garlic Butter Base:

• ½ cup (115g) unsalted butter, melted

• 4-6 garlic cloves, minced

• 2 tbsp milk

• 1 tbsp granulated sugar

• 1 large egg

• ½ tsp MSG (monosodium glutamate)

• Salt to taste (start with ¼ tsp and adjust)

Puerto Rican Sofrito (from El Foodie Boricua):

• 1 medium yellow onion, roughly chopped

• 1 green bell pepper, seeded and chopped

• 4-6 garlic cloves, peeled

• ½ bunch cilantro (stems included)

• 4 sweet ají peppers, seeded (or ½ red bell pepper)

• 1 culantro leaf (optional, or more cilantro)

  
  

  (Note: Blend until smooth; use 2-3 tbsp)

Optional Garnish:

• Grated Parmesan cheese

  

  Garlic Cream Cheese Sofrito Buns

Instructions

For the Tangzhong

1. In a small saucepan over medium heat, whisk together tangzhong ingredients until a thick paste forms. Set aside to cool.

For the Yeast Mixture

2. Combine warm milk and instant yeast. Whisk until dissolved. Let sit in a warm area for 8 minutes.

Prepare the Dough

3. In a stand mixer bowl, add dry ingredients (flour, salt, sugar).

4. Slowly add the milk-yeast mixture and tangzhong. Mix until combined.

5. Once the dough starts forming, add the egg and egg yolk. Mix on medium-low until incorporated.

6. Gradually add softened butter until fully incorporated (dough will be soft and not stick to the bowl).

7. Lightly grease a medium bowl, gently fold the dough, and place it seam-side down.

8. Cover with a damp towel and let ferment in a warm area for 1-1.5 hours.

Shape the Dough

9. Punch down the dough and lightly flour a work surface.

10. Divide into 6 equal portions (95-105g each).

11. To shape each bun:

12. Gently stretch each portion, fold edges toward the center, and repeat around the dough.

13. Flip the bun over.

14. Rotate 90 degrees and pull toward you. Repeat twice to complete a full rotation.

15. Place shaped buns on a parchment-lined baking sheet, 2.5 inches (6 cm) apart.

16. Cover with an inverted baking sheet to prevent drying.

17. Let rise at room temperature for 1-2 hours, or until doubled in size.

Bake

15. Set up the Masterbuilt Gravity Series 800: Fill the hopper with charcoal and ignite per manufacturer instructions. Set temperature to 375°F (190°C) using the digital control and let stabilize.

16. Brush buns with egg wash (1 egg mixed with a splash of milk).

17. Place the tray on the center rack of the Masterbuilt and bake at 375°F (190°C) for 18 minutes, until golden.

Prepare the Cream Cheese Filling

18. In a bowl, whisk softened cream cheese, sugar, and vanilla until smooth and creamy. Transfer to a piping bag.

Prepare the Puerto Rican Garlic Butter Topping

19. Sofrito: Blend onion, green pepper, garlic, cilantro, ají peppers, and culantro (if using) until smooth. Store excess in the freezer.

20. Garlic Butter: Mix melted butter, minced garlic, milk, sugar, MSG, and salt. Stir in 2-3 tbsp sofrito.

21. Once cooled, whisk in the egg until combined.

Assemble the Bread

22. When buns are slightly cooled, cut each into 6-8 wedges (star-like), cutting ¾ of the way down, keeping the base intact.

23. Pipe cream cheese filling into the cuts.

24. Dip each filled bun into the sofrito garlic butter mixture, ensuring full coverage (or brush it on).

Final Bake

25. Set the Masterbuilt Gravity Series 800 to 350°F (175°C) and let stabilize.

26. Place buns on a parchment-lined tray. Optionally, sprinkle with Parmesan.

27. Bake on the center rack at 350°F (175°C) for 5-10 minutes, until the topping sets and the aroma intensifies.

Serve

28. Let cool slightly and serve warm, enjoying the sweet bread, creamy filling, and Puerto Rican-style garlic butter.