Peanut Streusel Bread (Soboro Ppang)
Peanut Streusel Bread (Soboro Ppang)
Ingredients
For the Bread Dough
- 250 g bread flour
- 30 g granulated sugar
- 3 g instant yeast
- 3 g salt
- 120 ml milk, lukewarm
- 30 g egg, beaten, room temperature (reserve 25 g for streusel)
- 30 g unsalted butter, cubed, softened
For the Peanut Streusel
- 100 g all-purpose flour, chilled
- 50 g unsalted butter, softened
- 40 g peanut butter, creamy or crunchy
- 50 g granulated sugar
- 10 g starch syrup, (or corn syrup)
- 25 g egg, beaten (from the reserved dough egg)
For Assembly
- 1/4 cup water, for dipping
Instructions
- 1
In a large mixing bowl, combine the bread flour, granulated sugar, instant yeast, and salt. Whisk briefly to combine.
⏱️ 2 min
- 2
Pour the lukewarm milk and 30 grams of beaten egg into the dry ingredients. Mix with a whisk or spatula until a rough, shaggy dough forms.
⏱️ 3 min
- 3
Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Knead on low speed for 5 minutes until the dough starts to come together.
⏱️ 5 min
- 4
Gradually add the softened, cubed unsalted butter, a few cubes at a time, while the mixer is running. Continue kneading on medium speed for another 10-15 minutes, or until the dough is super smooth, elastic, and passes the windowpane test (you can stretch a small piece of dough very thin without tearing).
⏱️ 15 min
- 5
Form the dough into a smooth ball. Place it in a lightly oiled clean bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the peanut streusel. In a metal bowl, combine the softened unsalted butter, peanut butter, granulated sugar, starch syrup, and 25 grams of beaten egg. Mix with a whisk until the mixture is smooth and well combined.
⏱️ 5 min
- 7
Lightly flour a clean wooden surface or a large cutting board with the chilled all-purpose flour. Dollop the smooth peanut mixture onto the flour.
⏱️ 2 min
- 8
Using your hands and a bench scraper, toss and combine the peanut mixture with the flour. Work quickly until it forms a crumbly, streusel-like texture. Be careful not to overmix, as you want crumbs, not a dough. Set aside.
⏱️ 5 min
- 9
Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4 equal pieces (approximately 110-120 grams each). Form each piece into a smooth ball.
⏱️ 5 min
- 10
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 180
- 11
Take one dough ball and gently dip the top surface into a bowl of water to moisten it. Immediately place the wet side of the dough ball onto the mound of peanut streusel. Gently press and flatten the dough ball into the streusel to ensure the entire top and sides are generously coated.
⏱️ 5 min
- 12
Carefully transfer the streusel-coated dough ball to the prepared baking sheet. Repeat with the remaining dough balls and streusel, ensuring they are spaced apart on the baking sheet.
⏱️ 5 min
- 13
Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the bread rise for a second time for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 14
Bake the bread in the preheated oven for 18-22 minutes, or until the streusel is golden brown and the bread is cooked through. The internal temperature should reach 90-93°C (195-200°F).
⏱️ 20 min•🌡️ 180
- 15
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy warm for the best texture.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Streusel Bread (Soboro Ppang)
For the Bread Dough
- 250 g bread flour
- 30 g granulated sugar
- 3 g instant yeast
- 3 g salt
- 120 ml milk, lukewarm
- 30 g egg, beaten, room temperature (reserve 25 g for streusel)
- 30 g unsalted butter, cubed, softened
For the Peanut Streusel
- 100 g all-purpose flour, chilled
- 50 g unsalted butter, softened
- 40 g peanut butter, creamy or crunchy
- 50 g granulated sugar
- 10 g starch syrup, (or corn syrup)
- 25 g egg, beaten (from the reserved dough egg)
For Assembly
- 1/4 cup water, for dipping
Instructions
- 1
In a large mixing bowl, combine the bread flour, granulated sugar, instant yeast, and salt. Whisk briefly to combine.
⏱️ 2 min - 2
Pour the lukewarm milk and 30 grams of beaten egg into the dry ingredients. Mix with a whisk or spatula until a rough, shaggy dough forms.
⏱️ 3 min - 3
Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Knead on low speed for 5 minutes until the dough starts to come together.
⏱️ 5 min - 4
Gradually add the softened, cubed unsalted butter, a few cubes at a time, while the mixer is running. Continue kneading on medium speed for another 10-15 minutes, or until the dough is super smooth, elastic, and passes the windowpane test (you can stretch a small piece of dough very thin without tearing).
⏱️ 15 min - 5
Form the dough into a smooth ball. Place it in a lightly oiled clean bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the peanut streusel. In a metal bowl, combine the softened unsalted butter, peanut butter, granulated sugar, starch syrup, and 25 grams of beaten egg. Mix with a whisk until the mixture is smooth and well combined.
⏱️ 5 min - 7
Lightly flour a clean wooden surface or a large cutting board with the chilled all-purpose flour. Dollop the smooth peanut mixture onto the flour.
⏱️ 2 min - 8
Using your hands and a bench scraper, toss and combine the peanut mixture with the flour. Work quickly until it forms a crumbly, streusel-like texture. Be careful not to overmix, as you want crumbs, not a dough. Set aside.
⏱️ 5 min - 9
Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4 equal pieces (approximately 110-120 grams each). Form each piece into a smooth ball.
⏱️ 5 min - 10
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 180 - 11
Take one dough ball and gently dip the top surface into a bowl of water to moisten it. Immediately place the wet side of the dough ball onto the mound of peanut streusel. Gently press and flatten the dough ball into the streusel to ensure the entire top and sides are generously coated.
⏱️ 5 min - 12
Carefully transfer the streusel-coated dough ball to the prepared baking sheet. Repeat with the remaining dough balls and streusel, ensuring they are spaced apart on the baking sheet.
⏱️ 5 min - 13
Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the bread rise for a second time for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 14
Bake the bread in the preheated oven for 18-22 minutes, or until the streusel is golden brown and the bread is cooked through. The internal temperature should reach 90-93°C (195-200°F).
⏱️ 20 min•🌡️ 180 - 15
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy warm for the best texture.
⏱️ 10 min