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!



Yields 20 soboro

2 hr, 30 Total Time

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  • 1 package active dry yeast
  • 2/3 cup + 1 tbsp warm water (105-110 degrees F)
  • 3 1/2 cup bread flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 2 tsp salt
  • 2 eggs, beaten
  • 2/3 cup lukewarm milk
  • 1/3 cup unsalted butter, softened at room temperature
  • Peanut topping
  • 1 cup + 5 tbsp all-purpose flour
  • 1 tbsp + 1/4 tsp powdered milk
  • 1 tbsp + 1/4 tsp tsp baking powder
  • 2/3 tsp sea salt
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/4 cup chunky peanut butter
  • 3/4 cup sugar
  • 1 tbsp honey
  • 1 egg at room temperature
  • 1 egg
  • 1 tbsp water


  1. In a small bowl, add the yeast to the 2/3 cup of warm water and let sit for 5 minutes or until yeast is foamy.
  2. In a large bowl, sift together bread flour, all-purpose flour, sugar, and salt. Add yeast mixture, eggs, milk and butter and mix to combine. Knead dough until smooth and elastic. Transfer the dough to a clean bowl, cover and let rise in a warm place until doubled in size, about 1 hour.
  3. Punch down dough and divide into 16 pieces. Roll each piece into a ball. Place them on a lined baking sheet and cover. Let rise for 30 minutes.
  4. Meanwhile, prepare the peanut topping. Sift together flour, powdered milk, baking powder and salt in a medium bowl. In a separate bowl, mix together butter and peanut butter until smooth. Add sugar and mix until combined. Add egg and honey, stirring until combined. Add flour mixture and mix until combined. Keep in the fridge until ready to use.
  5. Prepare egg wash by whisking together egg with 1 tbsp water. Brush the tops of the dough with egg wash and gently press a handful of peanut topping on top. Cover and let rise for 25 minutes.
  6. Preheat oven to 375 degrees F.
  7. Uncover bread and bake for 15-20 minutes or until topping is golden brown.



4692 cal


158 g


727 g


113 g
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**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.
soboroAfter it’s risen, portion the dough and create balls. To get even rolls, I weighed my dough at 2 ounces per portion.
soboroFor 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.
soboroRotate 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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