Every time I pass by a Korean bakery, I have to resist the urge to buy my favorite bread, soboro bread. Soboro bread is also known as gombo or Korean streusel bread. It’s basically a bread covered with peanut crumble and can be filled with red bean, more peanut butter, or even pastry cream. My mouth is just drooling thinking about it! I became curious as to how bakeries create this wonderful treat and so I decided to try making it myself. Although soboro bread only costs about $1.50 per bread, I can now make them fresh at home!
**Helpful tips and common mistakes
This bread is not difficult to make but it does take a while because you have to proof it three times. Proofing the dough allows it to become this wonderfully light and airy bread so don’t skip this step!
Start by activating the yeast and combining it with the remaining ingredients. Make a well in the center, add in the wet ingredients to the dry and stir until you have a dough. You can knead the dough by hand or use a kitchen mixer, which will save you lots of time and energy.
The dough will be smooth and very soft. Add a touch more milk if the dough is dry, adding 1 tbsp at a time. Cover the dough and let it rise in a warm area for 1 hour. If your kitchen is particularly cold, put the dough in the oven with the oven light on.
Punch down the dough and portion it into 12 rolls. Use a scale to have consistent sizes.
While the dough is proofing for the second time, make the peanut topping. The streusel should be slightly crumbly and not too wet – it almost looks like ice cream!
Brush the tops of the buns with the egg wash and put a generous amount of the topping on each of the rolls. The buns will expand so the topping will most likely crack but that’s the beauty of soboro bread!
Alas, after 2 hours or so, it’s finally time to bake! Rotate the pans halfway while baking to ensure an even golden color. You can just smell the peanut aroma permeating through the kitchen!
This bread is best served fresh; as the days pass the bread does tend to get dry. I have to say, I was very pleased with the outcome of this recipe. It tasted almost exactly like the soboro bread sold in the bakeries with the added bonus that I now have 12 rolls all to myself!
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