Every time I pass by a Korean bakery, I have to resist the urge to buy my favorite bread, soboro bread. Soboro bread also known as gombo or Korean streusel bread is covered with peanut crumble and can sometimes be filled with more peanut-y goodness…my mouth is just drooling thinking about it! Just the other day I became curious as to how bakeries create this wonderful treat and before I knew it, I was baking a big batch the next day. Although soboro bread only costs about $1.50 per bread, I can now make them fresh at home!
**Helpful tips and common mistakes
This bread is not difficult to make, it just takes a while because you have to proof it three times. Proofing the dough allows it to become this wonderfully light and airy bread so don’t skip this step!
Apparently, this dough is the basic dough that is used for almost all of the bread in a Korean bakery. Stay tuned next week for coffee buns using this same dough!
Start by activating the yeast and combining it with the remaining ingredients. Make a well in the center, add in the wet ingredients to the dry and stir until you have a dough. You can knead the dough by hand or use a kitchen mixer, which will save you lots of time and energy.
The dough will be smooth and elastic, not sticky or dry. Add more water if the dough is dry, 1 tbsp at a time.
After it’s risen, portion the dough and create balls. To get even rolls, I weighed my dough at 2 ounces per portion.
For the peanut topping, you don’t want a wet streusel but a crumbly one. If it’s too wet, add more flour, 1 tbsp at a time. Keep in mind that the topping will slightly harden and firm up when being chilled.
When topping the dough with the streusel, I chose to spread the peanut topping with the hands on to the rolls instead of picking up the rolls and pressing them into the topping. I thought the shape of the bread would be compromised if I was to pick them up so I pressed on the topping instead.
Rotate the pans halfway while baking to ensure an even golden color. You can just smell the peanut aroma permeating through the kitchen!
This bread is best served fresh; as the days pass the bread does tend to get dry. I was very pleased with the outcome of this recipe. It tasted almost exactly like the soboro sold in the bakeries! Perhaps it wasn’t a good idea to make 20…
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