[Bread dough] Put all ingredients except butter in a bowl.

Knead for 5 minutes by hand or kneader.

When the dough is about to clump, add butter and knead smoothly for 15 to 20 minutes.

Cover the dough with plastic wrap to prevent it from drying, and first ferment in a warm place (40) for 50 minutes.

[Feeling] In a bowl, gently beat the soft cream cheese, then add the sugar and mix thoroughly.

Place the finished filling in the refrigerator until used.

After the first fermentation, check if the dough has grown 1.5 to 2 times.

Divide the dough into six equal parts and round. Then, let it ferment for 15 minutes.

After medium fermentation, first cut the dough in half (1/2). Then cut just one in half (1/4. So, please make a total of three doughs. Face (1/2), ears (1/4) x 2.

Roll face dough about 10cm in diameter.

Please take a picture with a cookie cutter measuring 7.5 to 8 cm in diameter.

Twist the border dough just once and place it on the edge (details are in the video!).

Poke the inside with a fork, and stick the ear dough on both sides as it is round.

Fill in the filling.

Ferment in a warm place (40) for 30 minutes.

[Garlic Butter] In a bowl, gently beat in the soft butter, then mix well with sugar, honey, minced garlic and parsley.

After the second fermentation, apply egg water to the surface of the dough (even the filling).

Bake in a preheated oven at 170 for about 10 minutes.

Apply a generous amount of garlic butter as soon as it is warm.

Bake in a preheated oven at 170 for about 5 minutes.