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Finished Korean streusel bread on a baking tray
James Strange

Soboro-ppang or Korean streusel bread

Korean streusel bread or Soboro-ppang (소보로빵) is a light fluffy yeast bread with a crumb topping made with peanut butter.
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Prep Time 3 hours 30 minutes
Cook Time 20 minutes
Servings: 12 people
Course: Dessert
Cuisine: Korean
Calories: 277
Ingredients Equipment Method

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

Equipment

  • Stand Mixer

Method
 

Dough
  1. Add all of the dry ingredients (dough only not the topping) to a stand mixer bowl. Then give a quick mix with a whisk.
    Dry ingredients is a glass bowl with whisk
  2. Then add the milk and egg. Turn the mixer on low to incorporate everything. If needed use a spatula to scrape down the bowl.
    Dry ingredients is a glass bowl with whisk
  3. Slowly increase the speed of the mixer, mix on high for three minutes.
    Dough after mixing in glass bowl of a stand mixer
  4. 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.
    Ball of dough on a cutting board with plastic wrap
  5. 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.
    Ball of dough in a glass bowl
  6. After the dough has doubled in size punch it down and form into eight to twelve individual balls.
    Balls of dough on a cookie sheet covered with plastic wrap
  7. Cover the balls and let them rise until close to doubled in size.
    Balls of dough on a cookie sheet after rising
Crumb Topping
  1. Add the the peanut butter and butter to a bowl and mix.
    Butter and peanut butter in a metal mixing
  2. Add and mix in the honey and raw sugar.
    Metal mixing bowl with, butter, peanut butter, sugar and honey with a whisk
  3. Add about 1/3 of a large egg and mix.
    Streusel topping ingredients in mixing bowl
  4. Add and mix in mix in the dry milk, salt and baking powder.
    Streusel topping in a bowl after mixing
  5. Dump in the all purpose flour and use your hands to mix it in.
    Streusel topping in a bowl after mixing
Make the Soboro-ppang
  1. When your dough balls are ready roll them into balls and brush with egg or milk.
    A hand holding a ball of dough with crumb topping over a metal bowl of crumb topping.
  2. Top the dough balls with with crumb mixture.
    A hand holding a ball of dough with crumb topping over a metal bowl of crumb topping.
  3. Place your dough balls on a sheet pan lined with parchment paper and add more crumb mixture and press them kind of flat.
    Dough for Korean streusel bread with crumb topping on a sheet pan
  4. Let them rise until they have almost doubled in size.
    Dough for Korean streusel bread with crumb topping on a sheet pan
  5. Preheat oven to 350 F
    Dough for Korean streusel bread with crumb topping on a sheet pan
  6. Bake for 20 minutes at 350 F. After 15 minutes turn 180 degrees.
    Korean Streusel Bread fresh out of the oven on a sheet pan