Soboro Bread (Korean Peanut Streusel Bread)
Yields 12 buns
Servings 12
Ingredients
Dough
- 1 ½ teaspoons active dry yeast (6 grams)
- ¾ cup warm milk, 100-110 degrees F (187 ml)
- 1 teaspoon granulated sugar
- 3 cups bread flour (420 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon salt
- 1 large egg, beaten
- ⅓ cup butter, softened at room temperature (75 grams)
Peanut topping
- 1 ½ cups cup all-purpose flour (222 grams)
- 1 tablespoon powdered milk (8 grams)
- 1 tablespoon baking powder (14 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened at room temperature (113 grams)
- ¼ cup chunky peanut butter (66 grams)
- ¾ cup granulated sugar (150 grams)
- 1 tablespoon honey
- 1 large egg, at room temperature
- 1 egg plus 1 tablespoon water for egg wash
Instructions
- In a small bowl, combine yeast with 1 teaspoon granulated sugar and warm milk. Let sit for 5 minutes or until yeast is activated and mixture is foamy.
- In a large bowl, sift together bread flour, ¼ cup sugar, and salt. Add yeast mixture, egg, and butter and mix to combine. Knead until dough is smooth, about 7-8 minutes. Transfer dough to a clean bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, prepare peanut topping. Sift together flour, powdered milk, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, beat together softened butter with peanut butter until smooth. Add sugar, egg, and honey, stirring until well-combined. Add flour mixture and mix until combined. Keep in fridge until ready to use.
- Punch down dough and divide into 12 pieces. Roll each piece into a ball and place them on two lined baking sheets, 6 rolls on each. Cover and let rise for 1 hour in a warm area.
- Preheat oven to 350 degrees F.
- Portion peanut topping into 12 equal pieces. Use the palm of your hand to flatten each piece until it's ⅛ inch thick. Brush tops of rolls with egg wash and gently press peanut topping on top. Bake bread for 15-20 minutes or until topping is golden brown. Let cool slighlty and serve warm or at room temperature.
Notes
The peanut topping can be prepared the day before and stored in the refrigerator until ready to use.
