Soboro-Ppang Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 25mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    265

Bakeries are a huge part of Korean food, but bread is not considered a staple food item, which is why the majority of their offerings are sweet and dessert based. One of the most popular breads in Korea is Soboro bread, a soft, sweet bun topped with a crunchy peanut streusel. Stuffing the streusel into the dough is not commonly done in Korea, but we have added this step as a yummy addition.

recipe updated Jan 28, 2024

Ingredients

  • Butter icon
    Butter
    75 g
  • Water icon
    Water
    80 g
  • Bread flour icon
    Bread flour
    255 g
  • Milk icon
    Milk
    85 ml
  • Egg icon
    Egg
    2
  • Caster sugar icon
    Caster sugar
    35 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Butter icon
    Butter
    30 g
  • Salt icon
    Salt
    3 g
  • Peanut butter icon
    Peanut butter
    50 g
  • Light brown sugar icon
    Light brown sugar
    90 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    140 g
  • Baking powder icon
    Baking powder
    3 g
  • Cornstarch icon
    Cornstarch
    8 g
  • Water icon
    Water
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Chef Patissier XL
  • kCook icon Heatproof bowl
  • kCook icon Easywarm bowl
  • kCook icon Lightly floured surface
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Baking tray - large

Step preview

  1. Add water and bread flour to a clean heatproof bowl
  2. Whisk until smooth
  3. Microwave in microwave until thickened then set aside
  4. Attach Whisk
  5. Add milk to the EasyWarm Bowl
  6. Heat with splashguard fitted - 5 min, 2
  7. Then add egg, caster sugar, dried yeast and butter to the EasyWarm Bowl
  8. Mix with splashguard fitted - 2 min, Speed 3
  9. Let rest - 5 min
  10. Attach Dough Tool
  11. Add bread flour and salt to the EasyWarm Bowl
  12. Transfer content of heatproof bowl to EasyWarm Bowl
  13. Mix with splashguard fitted until dough forms - 10 min, Speed 1
  14. Prove with splashguard fitted until doubled - 1 hr, 2
  15. Transfer dough to lightly floured surface
  16. Divide into 12 equal pieces
  17. Roll into balls
  18. Cover with kitchen towel
  19. Let rest - 15 min
  20. Attach Creaming beater
  21. Add butter, peanut butter and light brown sugar to the Kenwood Bowl
  22. Mix - 2 min, Speed 4
  23. Then add egg and vanilla extract to the Kenwood Bowl
  24. Mix until combined - 1 min
  25. Add all purpose flour, baking powder and cornstarch to the Kenwood Bowl
  26. Mix until combined - 1 min, Speed 1
  27. Break the dough into small crumbly pieces and set aside
  28. Let rest - 15 min
  29. Line 2 clean baking tray with parchment paper
  30. Retrieve the dough balls
  31. Using your hands, flatten the dough balls slightly
  32. Scoop content of Kenwood Bowl onto dough
  33. Fold the edges of the dough into the middle to cover and seal the filling inside
  34. Repeat this process until you have 12 filled dough balls
  35. Transfer shaped dough to 2 baking tray
  36. Brush with water
  37. Sprinkle the rest of the peanut streusel over the top
  38. Cover with kitchen towel
  39. Let rest - 30 min
  40. Pre-heat oven - 190°C
  41. Place the baking trays in the oven
  42. Bake until light golden - 15 min, 190°C
  43. Remove from oven
  44. Let cool slightly
  45. Serve
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