Soboro Bread (Korean Streusel Bread, 소보로빵)
Make 8 Korean soboro buns with soft yeast dough and a crumbly peanut topping. Follow the steps, separate dough and topping amounts, and choose suitable flour.
My notes for this recipe
Soboro bread (soboro-ppang, 소보로빵) is a Korean bakery bun with soft yeast dough and a sweet, crumbly peanut topping. This recipe makes 8 buns and includes the dough, the soboro topping and both rises. Peanut butter gives the topping its distinctive flavor, while almond flour is also included in this version.
Separate the dough and topping ingredients
The ingredient checklist shows combined totals for shopping. Before mixing, set aside 200 g flour, 30 g sugar, 30 g butter and 3 g salt for the dough. For the topping, keep 80 g flour, 60 g sugar, 50 g butter and 1 g salt separate. The peanut butter, almond flour, baking powder and honey belong to the topping; the yeast, milk and egg belong to the dough.
Choosing flour where you live
The recipe uses Type 550 wheat flour. If that label is unfamiliar, the ingredient guide explains what it means and how to choose a flour suitable for soft yeast buns. Plain or all-purpose wheat flour labels vary by country and brand, so compare the intended baking use rather than the name alone.
Give the dough time to rise
Prepare the soboro mixture while the dough goes through its first rise, then press the topping gently onto the shaped buns. The rise times in the steps are guides: room and dough temperature affect how quickly yeast dough expands. In a cool kitchen, allow more time rather than moving on just because the timer has finished.
Baking and serving
The baking step uses 190°C, approximately 375°F. Let the buns cool slightly on a rack before serving, so the topping can settle. The listed total time includes resting and rising; it is not all hands-on work.
For a filled Korean bakery bun, try danpatbbang with sweet red bean paste. It uses a similar soft dough but a different filling and shaping method.
How I cook it
Prepare the bread dough
Add the lukewarm milk and egg to a mixing bowl and combine. Add 200 g flour, 30 g sugar, 3 g salt, and 4 g dry yeast. Mix everything together and begin kneading the dough.
Knead in the butter
Once the dough comes together into a ball, add 30 g of butter. Continue kneading until the butter is fully incorporated and the dough becomes smooth and elastic.
First rise
Cover the dough and let it rise in a warm place for about 50 minutes. Prepare the soboro topping while the dough is rising.
Make the soboro topping
For the topping, mix 50 g softened butter, 20 g peanut butter, and 60 g sugar until well combined. Add 80 g flour, 20 g almond flour, 2 g baking powder, 1 g salt, and 10 g honey. Mix until a crumbly but cohesive soboro topping forms.
Divide and rest the dough
After the first rise, gently press the dough to release excess air. Divide it into 8 equal pieces, shape them into balls, cover, and let them rest for about 10 minutes.
Shape and add the soboro topping
Gently flatten each piece of dough. Place a portion of the soboro mixture on top and press it lightly so the topping adheres to the bread dough. Arrange the shaped buns on a baking sheet with some space between them.
Second rise
Let the shaped soboro buns rise on the baking sheet in a warm place for about 45 minutes. Leave enough space between them because they will expand during the second rise.
Bake
Preheat the oven to 190°C. Bake the soboro buns for about 10 minutes, until the topping is lightly golden and the bread is baked through. Remove from the oven and let them cool slightly before serving. This recipe makes 8 soboro buns.
What to cook next
Share this recipe
Share the link, a short introduction or an image made with the existing recipe photo.
Prepare a Pinterest Pin
Download the image, then paste the title, description and link into the matching fields of a new Pin.
Review the text and choose a suitable board. If the original photo was made or edited with AI, mark it as AI-modified when publishing.