Soboro Ppang / Gombo Ppang (Korean Peanut Streusel Bread)

Soboro Ppang (Korean Peanut Streusel Bread) - with sourdough option

Soboro Ppang / Gombo Ppang (Korean Peanut Streusel Bread)

Course: Baked Buns

Cuisine: Korean

Prep Time: 25

Cook Time: 15

Proof the dough twice:: 2

Total Time: 2 40

Servings: large buns

Calories: 417kcal

Author: Marvellina

Soft buttery bread topped with amazing peanut streusel on top is just as good as it sounds. You have to try this Korean peanut streusel bread, often known as soboro bread, to know how good it is. Both yeast and sourdough versions are included in the recipe.

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US Customary - Metric

Equipment

Ingredients

If using commercial yeast:

300 gr bread flour
4 gr salt
6 gr instant yeast
40 gr sugar
180 gr whole milk
50 gr unsalted butter softened

If using sourdough starter:

Prepare stiff levain:

For the dough:

210 gr bread flour
40 gr sugar
4 gr salt
165 gr whole milk
50 gr unsalted butter softened

Peanut streusel topping:

50 gr unsalted butter
15 gr peanut butter
60 gr sugar
¼ tsp salt
10 gr egg
10 gr honey
100 gr all-purpose flour
2 gr baking powder

Instructions

For the dough using a commercial yeast:

Place all ingredients, except for the butter, in a mixing bowl of a stand mixer fitted with a dough hook attachment. Use the hook to stir everything around a bit so when you turn the machine on, the flour won't fly around and wet ingredients won't splash (it happened to me before!). Start with the lowest speed to mix things up and then increase to speed 2 and knead for about 5 minutes or until it forms a dough. If the dough too dry to come together, you can add a bit of milk one teaspoon at a time. Don't add too much as we haven't added butter yet
Then add softened butter, in 3-4 batches. The dough will turn into a complete mess again because of the butter, but don't worry, it will get absorbed by the dough as it knead. Knead at speed 4 for about 10 minutes or until dough is smooth and elastic. If you slowly stretch a small amount of dough, it will not break and light can pass through, like a window pane. Proceed to first proofing

If using sourdough starter:

I recommend using a starter that is at least one month old and consistently doubles or triples in 4-6 hours when you feed it at 1:1:1 ratio. Young starter will not give the best result
I use stiff levain because we are working with enriched dough that has butter and sugar added, which naturally slows down fermentation. Stiff levain is more powerful compared to regular liquid starter. About 8-10 hours before you plan to make the bread, combine all ingredients for the stiff starter in a bowl. Stir a bit to roughly combine and then use your clean hand to knead it. This is a stiff starter, it's like a dough. Make sure no pockets of dry flour is visible. Transfer to a large see-through container (plastic or glass is fine, preferably wide-mouth so you can get it out easier later). Loosely cover with the lid and let it ferment until triple in size
Place all ingredients (except for butter), including all of the stiff starter, in a mixing bowl of a stand mixer fitted with a dough hook attachment. Use the hook to stir everything around a bit so when you turn the machine on, the flour won't fly around and wet ingredients won't splash (it happened to me before!). Start with the lowest speed to mix things up and then increase to speed 2 and knead for about 5 minutes or until it forms a dough. If the dough too dry to come together, you can add a bit of milk one teaspoon at a time. Don't add too much as we haven't added butter yet
Then add softened butter, in 3-4 batches. The dough will turn into a complete mess again because of the butter, but don't worry, it will get absorbed by the dough as it knead. Knead at speed 4 for about 10 minutes or until dough is smooth and elastic. If you slowly stretch a small amount of dough, it will not break and light can pass through, like a window pane. Proceed to first proofing

First proofing:

Transfer to a lightly oiled bowl, cover, and proof at a warm place until double in size. If you use commercial yeast, this may take about 1-2 hours. If you use sourdough starter, this may take about 2-3 hours at 78-80 F (26-28 C), depending on the strength of your starter and temperature. When you poke the dough with your lightly-floured finger, the indentation stays and the dough has clearly almost doubled or doubled in size

Prepare the streusel topping:

When it's almost end of the first proofing, you can prepare the topping. Combine all the ingredients for the topping in a medium-size bowl. It looks like crumbles.

Shaping:

Punch the dough down and give it a knead for a few times. Divide into 8-10 equal -size smaller doughs. Round up each dough to roughly form a ball. Cover and let them rest for 15 minutes
Then work with one dough at a time, flatten the dough with your palm and pull the edge towards the center to form a round and tight dough ball. Pick up the dough ball by the seam and dip the surface into the water and then press the dough ball down on top of the topping to flatten the dough and to make sure the topping really stick to the dough. Arrange the shaped buns on a large baking sheet lined with parchment paper, about 2 inches apart. Repeat with the rest of the dough ball and topping

Final proofing:

Cover the shaped buns with a clean cloth or plastic cover and let them proof again at a warm place until they are puffy and almost double in size. If you use commercial yeast, this may take 45 minutes to 1 hour or longer depending on the temperature. If you use sourdough starter, this may take about 3 1/2- 4 hours or longer, depending on temperature and the strength of your starter. Final proofing usually takes much longer for sourdough. Mature starter works faster compared to young starter for example
When you gently push on the dough, the indentation bounces back very gradually and may leave a bit of indentation. The dough also feels really light and puffy. These are signs that we are done with final proofing

Baking:

10 minutes before the end of final proofing, preheat oven to 375 F (190 C). Place the baking sheet in the middle rack and bake for 15 minutes or until golden brown. Rotate the pan halfway through baking

Cooling:

Let the buns cool down on the cooling rack before storing

How to store:

Once they have cooled down completely, you can put them in an air-tight container and keep them at room temperature for 2-3 days. For longer storage, individually wrap with a plastic wrap and keep them in freezer bag for about 1 month
The topping gets softer the next day. Simply reheat in the oven at 350 F for 5 minutes or in the air fryer at 320 F for 5 minutes. Let them cool down and the topping becomes crispy again

Nutrition