How to Make Soboro Bread(Korean Streusel Bread) | 버니파이Bunnify

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• Ingredients
(makes 7-8)
[ For the Soboro(Streusel) Topping ]
□ 95g all-purpose flour
□ 45g unsalted butter
□ 15g peanut butter
□ 60g light brown sugar
□ 10g eggs
□ 10g corn syrup
□ 2g baking powder
□ 1g salt
[ For the Bread ]
□ 210g bread flour
□ 30g granulated sugar
□ 5g non-fat dry milk
□ 4g instant dry yeast
□ 4g salt
□ 90g water
□ 35g eggs
□ 30g unsalted butter, softened
• Before you start
Take your butter and eggs out of the fridge 30 minutes before using.
• Notes
Use about 15°C/60°F water in spring and fall, and cold water(below 10°C/50°F) in the summer, warm water(about 32°C/90°F) in the winter to get the dough to the right temperature(27°C/80°F).
This recipe makes a generous amount of streusel topping. You can store the remaining streusel in an airtight container in the freezer. Sprinkle over your muffins/pound cake etc. before baking.
Add more water(5 to10 gr) to your bread dough in dry winter season.
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#koreanbread #soborobread #streuselbread