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Soboro Bread (Korean Streusel Bread)

Yields 12 buns
Course Breakfast, Dessert
Cuisine Korean
Keyword bread
Total Time 3 hours
Servings 12
Author Christine Ma

Ingredients

Dough

  • 1 ½ teaspoons active dry yeast (6 grams)
  • ¾ cup warm milk, 100-110 degrees F (187 ml)
  • 1 teaspoon granulated sugar
  • 3 cups bread flour (420 grams)
  • ¼ cup granulated sugar (50 grams)
  • ½ teaspoon salt
  • 1 large egg, beaten
  • ⅓ cup butter, softened at room temperature (75 grams)

Peanut topping

  • 1 ½ cups cup all-purpose flour (222 grams)
  • 1 tablespoon powdered milk (8 grams)
  • 1 tablespoon baking powder (14 grams)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, softened at room temperature (113 grams)
  • ¼ cup chunky peanut butter (66 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 tablespoon honey
  • 1 large egg, at room temperature
  • 1 egg plus 1 tablespoon water for egg wash

Instructions

  • In a small bowl, combine yeast with 1 teaspoon granulated sugar and warm milk. Let sit for 5 minutes or until yeast is activated and mixture is foamy.
  • In a large bowl, sift together bread flour, ¼ cup sugar, and salt. Add yeast mixture, egg, and butter and mix to combine. Knead until dough is smooth, about 7-8 minutes. Transfer dough to a clean bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  • Meanwhile, prepare peanut topping. Sift together flour, powdered milk, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, beat together softened butter with peanut butter until smooth. Add sugar, egg, and honey, stirring until well-combined. Add flour mixture and mix until combined. Keep in fridge until ready to use.
  • Punch down dough and divide into 12 pieces. Roll each piece into a ball and place them on two lined baking sheets, 6 rolls on each. Cover and let rise for 1 hour in a warm area.
  • Preheat oven to 350 degrees F.
  • Portion peanut topping into 12 equal pieces. Use the palm of your hand to flatten each piece until it's ⅛ inch thick. Brush tops of rolls with egg wash and gently press peanut topping on top. Bake bread for 15-20 minutes or until topping is golden brown. Let cool slighlty and serve warm or at room temperature.