Soboro Bread with Sweet Red Bean Filling

By Ellie Betzen • January 31, 2015 0 Comments

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Author Notes: One of the most traditional Korean sweet breads, featuring a crispy peanut butter streusel layer, a super pillowy bread, and finished off with sweet red bean paste in the center. You're not Korean if you haven't tried these babies, my friends. ;)Ellie Betzen


Makes 12-13

Soboro bread

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons instant dry yeast
  • 1 large egg
  • 1 egg white
  • 1/3 cup honey
  • 1/2 teaspoon sea salt
  • 3 tablespoons powdered milk
  • 3/4 cup warm water
  • 4 tablespoons unsalted butter
  • 1 can cakes sweet red bean paste
  • 1 egg yolk+1 tbsp water

Peanut streusel

  • 3/4 cup peanut butter (I prefer crunchy)
  • 1 tablespoon softened butter
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 2 tablespoons honey
  • 1 egg white
  • 3 tablespoons powdered milk
  1. In a stand mixer bowl, hand whisk the flour and yeast first. Then add the egg & egg white and honey, and begin mixing with the dough hook set on medium speed for about 30 seconds or more.
  2. Add salt and the diluted mixture of warm water and powdered milk, following with the softened butter. Mix on high speed until the dough is pliable but firm. If it's too sticky add a few tablespoons of flour, or a bit of water if it's too tough or dry.
  3. Leave the dough in that bowl and cover with a damp towel in an area with no wind/draft--about 45-60 minutes. Soon after preheat the oven to 350 F (177 C).
  4. In a separate medium-large bowl mix the peanut butter, butter, flour and sugar with a whisk until a slightly crumbly mixture starts to form. Add honey, egg white, and powdered milk and whisk so that there are small as well as big chunks of streusel. The mixture will be a bit moist and that's good!
  5. When the dough has risen, grab the dough in the amount of 1.5 golf ball's size. Gently form into a disk of about 1/2 inch height with your palms and fingers making sure not to rip. The disk will end up about 5-6 inches in circumference.
  6. Spoon roughly about 3 tbsps of sweet red bean into the center of the dough and carefully bring all the edges together pinching them into one point. Place on a lined cookie sheet and flatten with your palm as much as you can so it's about 2 inches in height. Repeat this step with remaining dough and brush the egg wash mixture (yolk+water) on top of each one.
  7. Grab a handful of streusel and carefully place it on top, covering as much of the dough as possible. Bake for approximately 24-28 minutes, or when the dough is shiny and golden and the streusel is cooked but not burnt.

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