Ingredients:

  • 250g all-purpose flour
  • 120ml whole milk, warmed to 110°F
  • 7g active dry yeast
  • 15g granulated sugar
  • 5g fine sea salt
  • 30g unsalted butter, softened
  • 115g full-fat cream cheese, softened
  • 2 cloves garlic, finely grated
  • 1 tbsp fresh parsley, minced
  • 1 tsp fresh chives, finely snipped
  • 0.5 tsp dried oregano
  • 0.25 tsp black pepper
  • 45g unsalted butter for glaze
  • 1 clove garlic, smashed
  • 1 tsp fresh rosemary, finely chopped
  • 0.5 tsp flaky sea salt

Instructions:

  1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy. Gradually add flour, salt, and 30g softened butter. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
  2. While dough rises, whip cream cheese with grated garlic, parsley, chives, oregano, and pepper. Chill for 15 minutes, then divide into 4 balls. Flatten each, add a dollop of filling, and seal tightly.
  3. Punch down risen dough and divide into 4 balls. Flatten each, add a dollop of filling, and seal tightly.
  4. Pinch the bottom of each ball into a point and use shears to snip the top, tucking the edges to form a heart. Let the shaped hearts rest on the tray for 15 minutes until noticeably puffy.
  5. Arrange the stuffed hearts on a parchment-lined baking sheet. Simmer 45g butter with the smashed garlic and rosemary. Brush onto hearts and bake at 375°F (190°C) for 20 minutes until golden brown. Sprinkle with flaky salt before serving.