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Soboro-ppang
Peanut streusel buns
Korean sweet buns under a crunchy peanut streusel
'Soboro' describes something crumbled, and that is exactly what covers these buns: a craggy, peanut-scented streusel that bakes into a sweet, sandy crust over soft milk bread. Soboro-ppang (소보로빵) has been a fixture of Korean neighbourhood bakeries since the 1960s and is still one of the cheapest, most loved buns on the shelf, bought by students after school and eaten with a carton of banana or plain milk. The contrast is the point, crunchy and buttery on top, fluffy and lightly sweet inside. Some bakeries fill them with red bean paste or custard; this is the plain classic. Beating the streusel into a smooth paste is a common mistake, as it melts into a flat lid in the oven, so rub it only into clumpy crumbs and keep it cold. Chef's tip: brush the tops of the dough balls with milk and press them firmly, top down, into a bowl of crumbs; a thick, even coat sticks better than crumbs scattered on afterwards. They contain peanuts.
- Total time
- 142 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ¼ oz caster sugar
- ½ tsp salt
- ⅛ oz instant dried yeast
- 1 eggbeaten
- ½ cup whole milklukewarm
- ⅞ oz unsalted buttersoft
For the peanut streusel
- 1 ⅜ oz unsalted buttersoft
- 1 oz smooth peanut butter
- 1 ¾ oz caster sugar
- 1 egg yolk
- 3 ½ oz plain flour
- ¼ tsp baking powder
- ⅔ oz roasted peanuts (optional)finely chopped
To finish
- 2 tbsp milk
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Method
0/9 doneStep 1: Mix 9 oz strong white bread flour, 1 ¼ oz caster sugar, ½ tsp salt and ⅛ oz instant dried yeast. Add 1 egg and ½ cup whole milk and mix into a soft dough.
Step 2: Knead for 5 minutes, then add ⅞ oz unsalted butter and knead for 8 minutes more, until smooth and springy.
13 minStep 3: Cover and leave in a warm place for 45–60 minutes, until doubled.
50 minStep 4: Meanwhile make the streusel: beat 1 ⅜ oz unsalted butter, 1 oz smooth peanut butter and 1 ¾ oz caster sugar together briefly, then stir in 1 egg yolk. Add 3 ½ oz plain flour and ¼ tsp baking powder (and ⅔ oz roasted peanuts if using) and rub with your fingertips just until it forms pea-sized crumbs. Chill until needed.
Step 5: Knock back the dough, divide into 8 pieces of about 60 g and shape each into a smooth, tight ball.
Step 6: Brush the top of each ball with 2 tbsp milk, then press it top down into the bowl of streusel, pushing firmly so a thick layer sticks. Set crumb side up on a lined tray, well apart.
Step 7: Cover loosely and prove for 30–40 minutes, until nearly doubled; the topping will crack attractively as they rise.
35 minStep 8: Meanwhile heat the oven to 350°F (325°F fan). Bake for 15–17 minutes, until the streusel is golden and crisp at the edges and the bases sound hollow; the bread should read about 88–194°F.
16 minStep 9: Cool on a rack for at least 15 minutes so the crust firms up. Best on the day; keep leftovers airtight for 1–2 days.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 45 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does soboro-ppang take?
- About 142 minutes in total: 125 minutes to prepare and 17 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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