Soboro Bread (Korean Streusel Bread, 소보로빵)
My notes for this recipe
Soboro bread is a classic Korean bakery bread with a sweet, crumbly topping. Its characteristic texture comes from a simple soboro topping made with butter, peanut butter, sugar, and flour. I prepare the topping while the bread dough is going through its first rise, so the two parts of the recipe fit together easily. The topping itself is simple to make: the ingredients are mixed together and then pressed onto the soft bread dough.
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.
