A Jammin Life

Soboro Bread (aka 소보로빵 or 곰보빵) is THE staple korean classic bread.
I’m sure all Korean children grew up picking off and eating only the top streusel
and leaving the rest of the dry bread for the parents to finish.
But this recipe?
oh there will be no picking off pieces and hoping someone else finishes it.
This recipe will have you eyeing each other for the bigger piece.
This is a soft bread with a crunchy streusel and stuffed with a lotus cream 🤤
yes you saw that right!
It combines Koreans’ love for lotus cookies and soboro bread.
And if you are perhaps American, and you love Trader Joe’s speculoos cookie butter,
you will also love this recipe.
Let’s give this Korean bread recipe a go!!

• Dough Ingredients:
  • 80 grams water
  • 16 grams all purpose flour
  • 85 grams warm milk
  • 1 1/2 teaspoons active dry yeast
  • 36 grams granulated sugar
  • 1 egg
  • 238 grams bread flour
  • 3/4 teaspoons kosher salt
  • 28 grams unsalted butter
• Streusel Ingredients:
  • 76 grams unsalted butter
  • 48 grams almond butter
  • 90 grams brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 140 grams all purpose flour
  • 3 grams baking powder
  • 8 grams cornstarch
• Lotus Spread Ingredients:
  • 62 grams lotus (aka biscoff) cookies
  • 1 teaspoon brown sugar
  • 1/2 cup heavy cream
  • 5 grams unsalted butter
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
• Pastry Cream Ingredients:
  • 3/4 cup milk
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons cornstarch
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

• Dough Recipe:
  • whisk together water and ap flour and microwave at 30 second intervals until it is like a paste
  • whisk together milk, sugar, and yeast and let it sit for 10 minutes
  • when it is bubbly, add in the rest of the dough ingredients
  • knead in the stand mixer for about 8 minutes until smooth
  • put the dough in a greased bowl and let it rise until doubled in size
• Streusel Recipe:
  • whisk butter, almond butter, sugar, egg yolk, and vanilla together
  • mix in the dry ingredients
• Lotus Spread Recipe:
  • pulse lotus cookies in a food processor until it is a fine powder
  • add in everything else and pulse until it is a smooth cream
• Pastry Cream Recipe:
  • simmer milk and sugar in a pot
  • whisk together cornstarch and egg yolks
  • slowly stream in hot milk while whisking
  • pour everything back into the pot and heat on low while whisking constantly until thick
  • turn off heat and mix in vanilla and salt
  • cover with plastic wrap directly on it and cool it down
• Soboro Bread Recipe:
  • whisk together all of the lotus spread and pastry cream
  • when the dough is done rising, punch it down and cut it into 50 g pieces
  • roll each one out and fill each one with about 2 Tb of cream (as much cream as you can)
  • pinch together the edges and roll them out into balls
  • brush the top and sides with egg white
  • squeeze the streusel in your hand and crumble to make big pieces
  • roll the dough that’s been brushed in the streusel
  • cover the top and sides completely in streusel
  • cover the filled balls and let them rest and rise until almost doubled in size
  • bake in a preheated oven at 190°C for 15 minutes.

As you can see, this Soboro Bread Recipe is extremely long and time consuming
You definitely need to work up the courage to dive in and make it,
but I promise it will be worth it (:
I researched and experimented with Japanese, Korean, AND American style bread and pastry methods
to create this one-of-a kind cream filled streusel bread.
Good luck!!