Korean Streusel Bread, also known as Soboro-ppang (소보로빵), is a delightful, light, and fluffy yeast bread adorned with a peanut butter crumb topping. While it’s a heavenly treat, it’s important to note that its sugar content might not be the best choice for those watching their gout.
For the vegans out there, Soboro-ppang may not fit the bill due to the inclusion of eggs, butter, and milk. However, the good news is that it’s quite possible to adapt the recipe to make a vegan version.
In our household, my wife and daughters are huge fans of Soboro-ppang, so we embarked on a mission to document the baking process. While it’s not my personal culinary focus, I wholeheartedly support their delicious endeavors.
A fun anecdote: Whenever we shop at H-Mart, my wife has a charming habit. She disappears into the bakery section during the checkout process. Rest assured, there’s no cause for concern; she’s just indulging in a bit of shopping there. By the time we hit the highway on our way home, that unmistakable aroma of Soboro-ppang wafts from the bakery bag, and it’s the first thing she eagerly enjoys.
My wife has invested considerable time perfecting the recipe, diligently researching Korean food blogs, and tuning into YouTube tutorials. According to her, it’s about 90% there, but like my own quest for the perfect pizza dough, the pursuit of culinary perfection is a delightful journey in itself.
That’s a common approach for recipes like Soboro-ppang, where you create the bread and the crumb topping separately. This way, you can ensure that each component turns out perfectly before combining them for a delightful final result. It’s all about the details and layers of flavor!
Ingredients for the dough
- Bread flour: This is your dough’s rock, bringing in the muscle. Packed with high protein, it’s like the weightlifter of flours, giving your bread that essential strength and structure. It’s what keeps your loaf from going all squishy.
- Cake flour: Now, this is the charmer at the party. With its low protein content and finely milled nature, it’s the magic ingredient for making cakes light and airy. You might be wondering, can you swap it with all-purpose flour? Well, sure, you can, but when it comes to crafting Korean streusel bread, I say, stick with the flow – it’s all part of the secret sauce!
- Sugar: Think of sugar as the energizer for your yeast. It’s like a little boost that encourages the yeast to work its magic. Plus, it plays the role of a lubricant, ensuring your bread dough is pliable and easy to work with.
- Salt: Let’s not forget about salt. It’s the unsung hero of recipes, adding balance and enhancing the overall flavor. It’s like the conductor in an orchestra, making sure all the flavors harmonize perfectly.
- Dry or powdered milk: Now, here’s an interesting one. Dry or powdered milk doesn’t just bring a milky flavor to the party; it’s also responsible for that gorgeous golden-brown exterior you crave in your bread. It’s like the artist’s brushstroke that makes your bread visually appealing.
- Yeast: Ah, yeast, the leavening agent! It’s the reason your bread rises, becoming soft and fluffy. Not to mention, it fills your home with that delightful, homely aroma while it’s busy at work in the oven.
- Milk: For that touch of creamy goodness, we use two percent milk. But hey, feel free to use whatever milk you have on hand. Flexibility is the name of the game.
- Egg: Eggs, the multi-tasking miracle workers! They’re here to make your bread light and airy. They’re like the gentle breeze that fluffs up your dough.
- Butter: Softened to room temperature, it’s the final touch of luxury. The butter adds richness and a layer of flavor that elevates your bread from great to extraordinary. There’s probably some science behind it, but let’s just say it’s the indulgence that takes your bread to the next level.
Ingredients for the crumb topping:
- Butter: Here, we’ve got butter in abundance. Why? Well, butter does double duty. It’s not only here to bring that rich, golden-brown color to the topping but also to infuse it with that wonderful, buttery flavor.
- Peanut butter: The star of the show for flavor! We went with smooth, natural peanut butter, but don’t be shy to experiment with chunky for added texture. Ever considered grinding some peanuts and tossing them into the crumb topping mix? It might just nudge the recipe closer to a whopping 92% perfection!
- Raw sugar: For that sweet touch, we used Korean organic brown sugar, which resembles turbinado sugar. It’s the sugary soul of the topping.
- Honey: The topping yearns for some thickness and sweetness, and honey steps in for the role. Although corn syrup is more common, honey brings a delightful, natural sweetness.
- Egg: Think of the egg as the glue that holds the topping together, making it richer and oh-so-delicious. You can even brush some beaten egg on the bread before adding the topping to make it stick.
- Dry Milk: It’s all about flavor without adding extra moisture. Dry milk subtly enhances the overall taste.
- Salt: We can’t forget about salt; it’s a small but crucial component that enhances the flavors and ensures a perfect balance.
- Baking powder: The mystery ingredient! We may not be entirely sure why it’s here, but hey, sometimes we just roll with it. On a serious note, it contributes to lightening the crumb, making it tender and delightful.
- All-purpose flour: The type of flour isn’t too strict in this case. In fact, get creative! Consider grinding up some oats and blending them with flour for a unique twist.
Prepare the dough:
Creating the bread dough is like crafting a little magic in your kitchen. Here’s how it all comes together in a friendly and detailed manner:
- Combine Dry Ingredients: Start by gathering all the dry ingredients for your dough. That’s everything except the topping. Pop them into the bowl of the stand mixer. We used a stand mixer for convenience, so we went ahead and gave them a quick mix with the whisk attachment.
Introduce Wet Ingredients: Now, it’s time to bring the wet ingredients into the mix. That’s your milk and egg. Reserve the butter for later. Place the mixing bowl on the stand mixer, and let the fun begin. Begin on setting one, let it mix briefly, then crank it up to setting two. After a bit of mixing, grab a spatula to scrape down the sides of the bowl. Once everything’s all cozy together, you can step on the gas and go full speed on setting eight for three minutes. Yes, we’re not gentle with our dough!
Note: Sure, you could opt for the old-school hand-kneading method, but let’s face it, that’s like signing up for an arm-wrestling match with your dough. Who’s got the time and energy for that? We’re here for delicious bread, not a workout!
- Rest Time: Give the dough a breather. It’s been through a lot! When you lift the mixer, you’ll notice the dough falling off the hook. Now, it’s time for a little R&R.
- Prep Your Surface: Sprinkle about a teaspoon of flour on your work surface. The dough is a bit on the sticky side, so brace yourself for a little sticky fun.
- Form a Ball: Gently scrape your dough out of the bowl and coax it into a ball shape. It might not be the easiest to work with at this point but do your best. Cover it up with plastic wrap and let it rest for about ten minutes.
- Elasticity Boost: After the rest, you’ll notice the dough becoming more elastic and stretchy. It’s ready for some hand-kneading. Sprinkle a touch more flour (about a teaspoon) on your surface, and knead for three to four minutes. Then, shape it into a ball and nestle it into a bowl, covering it up. This time, it’s rising time!
Rising Phase: The dough’s rise time can vary based on your kitchen’s temperature and humidity. We have an electric bread proofer set to a toasty 120°F. Placing the bowl inside, it took about an hour to double in size. If you don’t have a proofer, no worries! You can turn your oven on briefly to make it slightly warm, then turn it off. Pop your dough inside, leave the oven light on, but ensure it’s not hot.
Doubling Act: When your dough has puffed up to double its original size, it’s time for a little punch-down. Gently form it into individual balls. We made twelve, but eight might be the sweet spot.
Another Rise: Cover the dough balls and let them have their time to shine. This stage usually takes about forty-five minutes on the counter in a warm kitchen.
While your dough balls are on their rise to perfection, it’s the ideal moment to craft that mouthwatering crumb topping. Here’s the step-by-step in a friendly and detailed manner:
Now they are ready to add the crumb topping.
Peanut Butter and Butter Mix: Begin by mixing the peanut butter and butter. No need for the butter to be super soft or perfectly blended. A little texture is okay.
Sweeteners In: Add the sweeteners – in this case, honey and raw sugar. Let the sugar dissolve mostly, but a few crunchy bits won’t hurt. They bring a sweet surprise to the party.
Egg Play: Now, it’s time to introduce about 1/3 of a large beaten egg. The remaining 2/3 will be your trusty egg wash. But if you’re feeling adventurous, feel free to add it all at this stage and give it a good mix.
Flavor Layers: Mix in the dry milk, salt, and baking powder to infuse some flavor magic into the topping.
Flour Power: Dump in the all-purpose flour, and here’s where your hands come into play. Use them to create a coarse, uneven texture. And voilà, your crumb topping is ready!
Dress the Dough Balls: When your dough balls are at the ready, roll them into, well, doughy balls. Give them a good brush with egg or milk for that glossy finish. In your case, you went with an egg. Now, it’s time to crown them with the crumb mixture.
Parchment-Prepped Pan: Place your beautifully dressed dough balls on a sheet pan lined with parchment paper. Add more crumb mixture, pressing them down somewhat flat. Remember, the more crumb topping, the merrier!
Preheat and Rise: Begin preheating your oven to a toasty 350°F while you allow those dough balls to rise a little more, just until they’re on the cusp of doubling in size.
Bake to Perfection: Once ready, it’s time to slide them into the oven and bake for around twenty minutes. When you hit the fifteen-minute mark, be sure to rotate your sheet pan by 180 degrees. This ensures they brown evenly, avoiding any tan-line mishaps. If you’re using a convection oven, this is less of a concern. Be vigilant after fifteen minutes, as the sugar in the topping can quickly transform from golden to burnt. Safety first, right?
Enjoy your baking adventure, and get ready for some delicious, freshly baked Korean streusel bread!
If this recipe brought a grin to your taste buds, why not sprinkle some culinary joy and share it with your food-loving buddies? They’ll thank you, and you’ll earn some serious “foodie points” in the process. Happy munching and sharing, fellow epicurean explorer!
Ingredients
Dough
- 210 grams Bread flour Sifted
- 72 grams Cake flour Sifted
- 60 grams Sugar Fine white sugar
- 5 grams Salt Fine salt
- 12 grams Dry milk Powdered milk
- 14 grams Yeast instant dry yeast
- 140 grams Milk 2% Milk or whole milk
- 1 Egg Large (60 grams)
- 24 grams Butter Softened
Topping
- 60 grams Butter
- 30 grams Peanut butter Smooth
- 90 grams Raw sugar
- 10 grams Honey
- 20 grams Egg
- 15 grams Dry Milk
- 1 gram Salt
- 2.5 grams Baking powder
- 150 grams All purpose flour
Instructions
Dough
- Add all of the dry ingredients (dough only not the topping) to a stand mixer bowl. Then give a quick mix with a whisk.
- Then add the milk and egg. Turn the mixer on low to incorporate everything. If needed use a spatula to scrape down the bowl.
- Slowly increase the speed of the mixer, mix on high for three minutes.
- Put some flour of your surface and scrape your dough out of the bowl and form it into a ball. The dough is very sticky but just do the best that you can. Cover with plastic wrap and let it rest for ten minutes.
- After the dough has rested put about a teaspoon of flour on your surface and knead for three or four minutes. Then form it into a ball and add to a bowl and cover. Let it rise until doubled in volume.
- After the dough has doubled in size punch it down and form into eight to twelve individual balls.
- Cover the balls and let them rise until close to doubled in size.
Crumb Topping
- Add the the peanut butter and butter to a bowl and mix.
- Add and mix in the honey and raw sugar.
- Add about 1/3 of a large egg and mix.
- Add and mix in mix in the dry milk, salt and baking powder.
- Dump in the all purpose flour and use your hands to mix it in.
Make the Soboro-ppang
- When your dough balls are ready roll them into balls and brush with egg or milk.
- Top the dough balls with with crumb mixture.
- Place your dough balls on a sheet pan lined with parchment paper and add more crumb mixture and press them kind of flat.
- Let them rise until they have almost doubled in size.
- Preheat oven to 350 F
- Bake for 20 minutes at 350 F. After 15 minutes turn 180 degrees.
