Soboro Bread Recipe
Make Soboro Bread Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Soboro (streusel) topping
Assembly & Finish
Method
Dough
- 1
Prepare wet ingredients
Warm the milk to about 105–110°F (warm to the touch but not hot). In a small bowl, combine warm milk and warm water. Add the sugar and stir until mostly dissolved. Sprinkle the instant yeast over the milk mixture and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large bowl (or stand mixer bowl) combine the flour and salt. Add the yeast/milk mixture, softened (or melted and cooled) butter, and the egg. Mix with a dough hook on low-medium speed for 6–8 minutes until a smooth, slightly tacky elastic dough forms. If mixing by hand, stir to combine then knead on a lightly floured surface 8–10 minutes.
- 3
First rise
Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
- 4
Shape rolls
Punch down the risen dough to release gas. Divide the dough into 12 equal pieces (about 60–70 g each). Roll each piece into a smooth ball, then flatten slightly into oval or round shapes about 3–4 inches across. Place on a parchment-lined baking sheet, leaving 1–1.5 inches between buns for the soboro topping to sit on. Cover loosely and let rest 20–30 minutes while preparing topping.
Soboro (streusel) topping
- 5
Cream butter and sugar
In a medium bowl, beat the softened butter with the granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer on medium speed.
- 6
Incorporate dry ingredients
Add the sifted cake flour, toasted breadcrumbs (if using), salt, and vanilla extract to the butter-sugar mixture. Mix on low speed until the mixture forms coarse crumbs. You want a crumbly texture rather than a paste — the pieces should be small but not completely powdery. If the mixture seems too wet, add up to 1-2 tbs more flour; if too dry, add 1/2 tbs softened butter.
- 7
Chill (optional)
If the topping feels too soft to handle, chill it in the refrigerator for 10–15 minutes to firm up slightly; this helps create distinct crumb pieces when applied to the buns.
Assembly & Bake
- 8
Apply egg wash
Preheat the oven to 350°F (175°C). Lightly brush the tops of the rested buns with the egg wash (beat 1 large egg with 1 tablespoon water). This helps the soboro adhere and promotes a golden base beneath the crumb.
- 9
Top with soboro
Using your fingers or a small spoon, sprinkle the soboro topping over each bun, pressing lightly so the crumbs adhere. Cover the entire top with an even layer of crumb — about 1–2 tablespoons of topping per bun, depending on size. Make sure crumbs are loose and crumbly rather than packed tightly.
- 10
Bake
Bake in the preheated oven for 15–18 minutes, or until the buns are golden at the edges and the soboro is lightly browned on top. Rotate the baking sheet halfway through bake if your oven has hotspots.
- 11
Finish
Remove buns from the oven and immediately brush the tops lightly with 1 tablespoon melted butter for shine and richness. Transfer to a wire rack to cool for at least 15 minutes before serving.