Soboro Bread (Korean Streusel Bread, 소보로빵)
[Ingredients for the Soboro Cookies]
During the first proofing, I made the Soboro cookies. There's actually nothing to do except prepare the ingredients and simply mix them together.
Butter: 50g
Peanut butter: 20g (Crunchy peanut butter is also fine)
Sugar: 60g
First, mix the first three ingredients well. It’s helpful to bring the butter to room temperature beforehand.
Wheat flour (Type 550): 80g
Almond flour: 20g
Baking powder: 2g
Salt: 1g
Honey: 10g
Mix everything thoroughly to form the cookie dough.
Instructions
Mix the bread dough in a bowl with lukewarm milk, egg, flour, sugar, salt, and yeast.
Knead the dough in a stand mixer. Once it comes together, add butter and continue kneading until smooth.
Cover the dough and let it rise in a warm place for about 50 minutes.
In the meantime, prepare the Soboro cookie mixture.
After the first proofing, punch down the dough to release air and divide it into 8 pieces. Cover and let them rest for about 10 minutes.
Roll out each piece of dough and gently press it together with your hands.
Place the Soboro mixture on top of the bread dough and gently press it into the center.
Place the dough pieces on a baking sheet and let them rise again for 45 minutes.
Preheat the oven to 190°C and bake the bread for about 10 minutes.
Soboro bread is ready!