Easy Soboro Ppang (aka Korean Streusel Bread)

Soboro bread, or soboro ppang, is a Korean streusel bread, soboro refers to peanut streusel, and ppang means bread. It’s a sweet bun with a peanut streusel on top. It’s originally from South Korea and commonly found in most Korean bakeries in the U.S., and it’s one of my childhood treats. It’s light and filling, making it a great afternoon snack or morning bread with a cup of coffee.

About the recipe

Soboro bread is my go-to when I go to a Korean bakery. But recently, it’s been a bit dry for my taste. The criteria for my childhood soboro bread must have a chewy and crunchy streusel that you want to pick off and a soft bread with subtle sweetness and milky flavor. This is an easy recipe serving two 4-5 inch soboro bread, and ready to eat in 3 hours.

I’ve tested a few variations of the dough by isolating each ingredient: whole egg, milk, and butter, and I find that separating the egg white and yolk yields the flavor and texture I’m looking for.

Ingredients for soboro bread

• Bread flour – gives yeasted bread its rise and airy texture.
• Butter – adds flavor and softness
• Egg white – coagulates the dough for a bouncier and chewier bite, aiding in an even crumb.
• White sugar – adds sweetness
• Water – activates or softens the ingredients
• Egg yolk – adds chewiness and emulsifies the ingredients
• Peanut butter – the key flavor of this recipe
• Baking powder – leavens the streusel
• Active dry yeast – leavens the soboro bread
• All-purpose flour – makes tender and crumbly streusel

These ingredients are just a guide; you can adjust the recipe to suit your taste preferences!

Key steps of the recipe

Mix and knead dough

To make the soboro bread, start by making a yeast mixture in a small bowl with warm water, sugar, and active dry yeast. In a large mixing bowl, combine the yeast mixture, melted butter, beaten egg white, with the remaining dry ingredients (bread flour and salt) to form a rough dough. Then transfer the dough to a clean surface and knead it until smooth and elastic. Shape it into a ball and let it rise in a warm place for 1.5-2 hours.

Make soboro (peanut streusel)

While the dough rises, prepare the peanut streusel by combining sugar, softened butter, and egg yolk in a separate bowl. Add all-purpose flour and baking powder, mixing until crumbs form.

Assemble soboro bread

Once the dough has doubled, punch it down and divide it into equal pieces. Roll each piece into a ball. Dip one side of the ball in warm water, press it firmly onto the streusel, and place it on a baking sheet lined with parchment paper. Let the dough balls rise for at least 30 minutes until they double in size. See image 1-5.

Bake soboro bread

Preheat the oven to 350°F. Bake it for 20-25 minutes until golden brown. After baking, cool the bread on a wire rack. Enjoy it warm or at room temperature, and store any leftovers in an airtight container.

Tips & Troubleshooting

• Streusel is more like a cookie than a crumble. So, try to avoid adding more flour than the recipe. If the crumble becomes a large ball, break it apart and stick it in the fridge until you’re ready to use it.
• Get beautiful streusel cracks by pressing a shallow layer of streusel at room temperature firmly onto the dough, or it will fall during its final rise.
• If you have a large egg, remove ½ tbsp of egg white and yolk and brush it on the dough to stick the soboro instead of water. It’ll brown faster and make a shiner bread.
• If the dough is too sticky, cover it and let it rest for about 15 minutes to allow it to hydrate on its own, then resume kneading into a smooth ball.
• Let it rest overnight (no more than 24 hours, or it will taste sour) in the refrigerator for better flavor. Prevent the dough from drying by covering it with an oiled plastic wrap.
• Turn leftover streusels into cookies, or stuff them inside the soboro bread!