Soboro Bbang (Peanut Streusel Bread)

Jessica Yoon's avatar
Jessica Yoon

Ingredients

Tangzhong

  • 24
    grams bread flour
    3 tablespoons
  • 120
    grams whole milk
    1/2 cup

Dough

  • 2
    grams kosher salt
    1/3 teaspoon
  • 120
    grams whole milk, room temperature
    1/2 cup
  • 1
    large egg, room temperature
  • 339
    grams bread flour
    2 2/3 cups
  • 4
    grams instant yeast
    2 teaspoons
  • 44
    grams sugar
    3 tablespoons + 2 teaspoons
  • 49
    grams unsalted butter, room temperature
    3 1/2 tablespoons

Soboro

  • 1
    yolk, room temperature
  • 67
    grams unsalted butter, room temperature
    1/4 cup + 2 teaspoons
  • 3
    grams baking powder
    3/4 teaspoon
  • 1/8
    teaspoon kosher salt
  • 14
    grams honey
    2 teaspoons
  • 26
    grams peanut butter, room temperature
    1 tablespoon + 1 teaspoon
  • 140
    grams all purpose flour
    1 1/8 cup
  • 79
    grams sugar
    1/3 cup + 1 tablespoon

Soboro Glue

  • 1
    cup water, room temperature
    at room temperature
  • 1
    teaspoon cornstarch

Instructions

1
Let's make soboro bbang! This peanut streusel topped bread is one of Korea's most popular bakery items.
2
To make the tangzhong or flour paste whisk 120 grams whole milk (1/2 cup) with 24 grams bread flour (3 tablespoons) in a microwave safe bowl until there are no lumps. Microwave at 20 second intervals, whisking inbetween, until the mixture is thick and smooth like a pudding. Tangzhong will help keep the bread soft, fluffy, and fresh for longer.
3
In the bowl of a stand mixer, add the cooked tangzhong and slowly whisk in 120 grams whole milk, room temperature (1/2 cup). The room temperature milk will help cool down the tangzhong. Next, whisk in 1 large egg, room temperature until the mixture is smooth. Then add 339 grams bread flour (2 2/3 cups), 44 grams sugar (3 tablespoons + 2 teaspoons), 2 grams kosher salt (1/3 teaspoon), 4 grams instant yeast (2 teaspoons) Mix with a spatula until the dough roughly comes together. Place the dough hook on the stand mixer and mix on medium low speed for 2 minutes or until the dough starts to look more homogenous.
4
With the mixer running, add 49 grams unsalted butter, room temperature (3 1/2 tablespoons) to the dough little by little. Scrape down the sides of the bowl once in awhile to make sure all the butter is getting incorporated. After the butter has more or less been incorporated into the dough, continue to knead at medium low speed for about 20 minutes or until the dough passes the windowpane test.
5
Once the dough has passed the windowpane test, shape into a ball and place in a greased bowl. Cover and let proof for about 40 minutes in a warm place.
6
Meanwhile, make the soboro or peanut streusel. In a medium bowl, beat 67 grams unsalted butter, room temperature (1/4 cup + 2 teaspoons) and 26 grams peanut butter, room temperature (1 tablespoon + 1 teaspoon) until smooth. Add 79 grams sugar (1/3 cup + 1 tablespoon) and beat until incorporated. Add 1 yolk, room temperature and 14 grams honey (2 teaspoons) and mix until combined. Add 140 grams all purpose flour (1 1/8 cup), 3 grams baking powder (3/4 teaspoon), and 1/8 teaspoon kosher salt. Mix until a cohesive but crumbly mixture forms. The soboro should feel like wet sand. Break up any large clumps. Set aside until needed.
7
Line 2 baking sheets with parchment paper. I like to stack two baking sheets on top of each other to prevent too much browning on the bottoms of the soboro while baking.
8
In a small bowl, mix 1 cup water, room temperature (at room temperature) with 1 teaspoon cornstarch. This will be used to help glue the soboro onto the dough. Set aside until needed.
9
The dough is ready to cut and shape when it springs back slowly after being poked. Lightly flour a work surface and divide the dough into 12 equal portions (about 61 grams each).
10
Shape each piece into a round by first pinching and pulling the dough, then cupping and circling the dough with one hand on the palm of the other hand. Cover and let rest for 15 minutes.
11
Scoop 2 heaping tablespoons of the soboro mixture onto the work surface. Get one piece of dough. Dip the smooth side of the dough in the water-cornstarch mixture. Place the wet side of the dough on top of the soboro. Get a little soboro and place on the dry side of the dough and then use your hands to flatten/press the dough into the streusel. Gently loosen the soboro crusted dough into your free hand (soboro side will land in the palm of the free hand). Gently reshape into a circle. Place on the parchment lined baking sheet with the soboro pressed side facing up. Repeat with the rest of the dough. Place 6 pieces on each baking sheet. Cover and let rise for about 40 minutes in a warm place.
12
The soboro bbang is ready to bake when a poke on its side springs back slowly. Bake in a preheated 350°F oven for 18-20 minutes or until golden brown. Rotate the baking sheets in the middle of baking.
13
When done baking, transfer the breads to a rack immediately. Let cool before eating. Baked soboro bbang can keep at room temperature for 3 days and in the freezer for 3 months. Reheat before serving.
Share
Jessica Yoon's avatar
Let's make soboro bbang! This peanut streusel topped bread is one of Korea's most popular bakery items.