TOP 10 VIRAL RECIPES OF 2025 (that are actually worth it)

Ingredients

• 300 g Bread Flour (sifted, all‑purpose flour works as well)
• 15 g Granulated Sugar (for the dough)
• 6 g Salt (for the dough)
• 7 g Instant Dry Yeast (one packet (about 2 1/4 tsp))
• 90 g Whole Milk (room temperature)
• 40 g Cream Cheese (softened)
• 2 Egg (large, beaten; one for dough, one for egg wash)
• 60 g Unsalted Butter (softened; part for dough, part for garlic butter)
• 1 head Garlic (about 8 cloves, roasted)
• 1 tbsp Olive Oil (for roasting garlic)
• 2 tbsp Fresh Parsley (chopped, for garlic butter)
• 100 g Shredded Mozzarella (for topping)
• 100 g Shredded Cheddar (for topping)
• 15 ml Milk (for egg wash)

Instructions

1. Combine Dry Ingredients

   In the mixing bowl, whisk together bread flour, granulated sugar, salt, and instant dry yeast until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Knead

   Add whole milk, softened butter, cream cheese, and the two beaten eggs to the dry mixture. Using the stand mixer with the dough hook, mix on low then knead on medium for 10‑20 minutes until the dough is smooth and elastic.

   Time: PT20M

3. First Proof

   Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot (around 30 °C) for about 1 hour, or until the dough has doubled in size.

   Time: PT1H

   Temperature: 30°C

4. Roast Garlic

   Preheat the air fryer to 180 °C. Toss the whole head of garlic with olive oil, wrap tightly in aluminum foil, and roast for 45‑50 minutes until the cloves are soft and caramelized.

   Time: PT50M

   Temperature: 180°C

5. Make Garlic Butter

   Squeeze the roasted garlic cloves into a small bowl, add the remaining softened butter, chopped parsley, and ¼ tsp salt. Mix until a smooth spread forms.

   Time: PT5M

6. Shape the Dough

   Punch down the risen dough, turn it onto a lightly floured surface, and roll it into a roughly 12 × 12 inch square.

   Time: PT10M

7. Layer Garlic Butter and Cheese

   Spread the garlic butter evenly over the rolled dough. Sprinkle the shredded mozzarella and cheddar over the entire surface.

   Time: PT5M

8. Cut and Stack

   Using a sharp knife, cut the dough into equal squares that will fit into the bread tin (e.g., 9 squares). Stack the squares one on top of another in the greased bread tin, creating layered sheets.

   Time: PT5M

9. Second Proof

   Cover the tin with a towel and let the stacked dough rise for 30‑45 minutes, until puffy.

   Time: PT45M

   Temperature: 30°C

10. Egg Wash and Final Cheese

    Beat the remaining egg with 1 tbsp milk. Brush the top of the dough with the egg wash and sprinkle a final handful of shredded cheese.

    Time: PT5M

11. Bake

    Preheat the oven to 190 °C. Bake the bread for 35‑40 minutes, or until the top is deep golden and the cheese is bubbling.

    Time: PT40M

    Temperature: 190°C

12. Cool and Serve

    Remove the bread from the oven, let it cool in the tin for 5 minutes, then pull apart the layers and serve while hot.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g