Korean Streusel Breads- 소보로 곰보빵

WOW~~What a wonderful baking day it was… I had so much FUN… and fun!!!  These 곰보빵 tasted just like the store bought (from Korean bakeries) or even better (maybe….: ) ). The best part of baking these breads was….  felt good using only the best ingredients. The high cholesterol runs in the family, trans fat isn’t allowed in my kitchen.  I found out most of the bakeries do use hydrogenated oil, and they are worse than the saturated fat from butter. (Okay, guess that is enough…):)

I have always wanted to bake these Korean G0m-bo breads but When I searched the books and online, the most recipes were written in grams and  it was too much headache to covert them into cups/tea/tablespoon, so I never attempted to do it. Thanks to Christy who has the scale and did all the conversion. She picked the best recipe from her Korean baking book and blogged it. Check out hers  http://christylee.org/streusel-bread-소보로곰보빵/

Make sure you have plenty of time…..especially, if it’s your first time baking these breads… It took me more than six hours. Perhaps because of the cool weather…. it didn’t rise fast enough. If you have bread machine or an electric mixer, it will definitely speed up the process. Next time, I will use these tools, but today I did it mostly by hands and a whisker. If you are planning to do without any tools, cut the recipe in half, so it will easier for you to handle.

I have changed here and there a little bit but not much… This recipe really works and I feel so good to share with others. Cheers to baking! ~~~

The Dough Recipe

1 package or 2 1/4 teaspoons active yeast

2 /3 cup warm water

2 eggs,beaten

2/3 cup lukewarm milk

3 1/2 cups bread flour

1/2 cup all-purpose flour

1/2 cup sugar

2 teaspoons salt

1/3 cup unsalted butter, at room temperature

First,  prepare three  liquid ingredients.  In a small bowl combine the yeast and 2/3 cup of the water and leave to dissolve. Set a side.

In a large bowl, sift flour, sugar and salt together.

Make a well in the center and add the egg and milk.

With a wooden spoon or by hand, stir from the center a few times and add the yeast mixture.

Form a rough dough.

Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 7 to 10 minutes.   If  dough is too sticky add flour or dough is too stiff, sprinkle a few drops of water.

Smooth and elastic~

Then add a room temperature butter; fold over the dough and  knead another 7 to 10 minutes(A bit messy :) .. if you have a electric mixer, use a dough hook  to do the job)

Now the dough is ready to rise..,

Put into a clean bowl, cover and leave to rise in a warm place until the bread size is doubled. (it will take anywhere between 45 -90 minutes, depending on the weather and location) Today it took me about 90 minutes.

Meanwhile…. I prepared the Streusel Topping~~

Here’s ingredient lists… This streusel making is very different than what I’m used to…. but I really love this!  Yum, so good~~~I love nutty peanut butter so I added a bit more and reduced butter from the original recipe. Also I used Agave instead of corn syrup.

2 1/3 cups  all-purpose flour

2  1/2tablespoons powder milk

2 1/2 teaspoons baking powder

1 1/4 teaspoons sea salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup crunchy peanut butter

1  1/2 cups sugar

1 large egg, at room temperature

2 tablespoons Blue Agave syrup or corn syrup, honey

For Egg wash~ 1 egg & 1 tablespoon water

Sift  the flour, milk powder, baking powder and salt into a bowl. Set aside.

In a mixing bowl, cream the peanut butter and butter.

Then gradually beat in sugar and Agave beat until light and fluffy.

Beat in the egg.

Mix/beat well until light and creamy.

Gently fold in the flour mixture.

If the topping is a bit sticky, add some flour to adjust.

I added 1-2 tablespoons of flour… looked and tasted great!

Remove from the mixing bowl, place them in a clean bowl, cover and put in the refrigerator until ready to use. I used only the half of the topping  today so I freezed the rest for next time.

********************************************************************

After a little more than 90 minutes~ the dough was doubled volume.

Punch down the dough and transfer to a lightly floured surface.

Knead briefly, and divide into 16 equal pieces. ( divide into any size you prefer….)

Then roll the pieces into balls and place 8 balls in each sheet. Cover and leave in a warm place until dough, about 30 – 60 minutes.

Took a little over 60 minutes.

First, dip each ball in egg wash then and press down on the topping gently.

Rise again for another 20 – 30 minutes.( Yes! it’s third time :) )

This is a good time to preheat the oven to 375 degrees.

Bake them at 375 for 15 to 20 minutes. (Eyes on the breads… ovens varies….My first batch was baked in mom’s oven at 375 for 20 minutes and came out beautifully but when I baked  the second batch in my oven for 15 minutes, it came out  too brown.)

Yeah~~~I clapped my hands when these bread came out from the mom’s oven and everyone did it too. Hahhaah :)

They looked almost or just as good as the ones from bakery.

Yes~ the taste is the most important thing~ Well~~ Joshua, Ryan and Shannon will tell you.

Everyone said that these breads were so delicious! and I believe them. I felt so bad that there weren’t enough for Audry, Kaitlyn, Zachary and Sheena… :(

I also thought about Susan, Joy and Loice too….

Hopefully, I will bake this bread for them soon. :) What a joyful baking day it has been…. I’m feeling so happy and content…



25 thoughts on “Korean Streusel Breads- 소보로 곰보빵

  1. 맛은 넘 좋은데 이사진들을 보면 (물론 내것도…)
    넘 복잡헤서 한번 따라하기도 귀찮을것같아!
    물론 시간도 많이 걸리구…
    이 빵는 날을 잡아서 해야돼…
    하여튼 이빵을 만드니라 수고가 많아수…
    나도 또 만들어 하는데 엄두가 안나는구려…
    자네나 많이해서 우리 아이들좀 주기바람.
    고맙수…

  2. I still have recipe from Christy unni posting. I didn’t have chance to try it yet but I will soon… :) My favorite!! Looks really good. :)

  3. HI Misty,

    Thank you so much for this recipe. Just made it and my boys, husband, mother-in-law loved it. My husband ate three. I will try to make your gogoma bread next.

    Christina

  4. Hi Christina! Happy to meet you. :)

    I was so thrilled to read your comment today and it felt so great to know that I can be helpful to others…It encourages me to cook and bake more joyfully… Thanks so much your kind words. Happy Baking!
    ~Misty

  5. Found your website when I was looking for some korean bakery style bread recipes. Wanted to tell you how much I love your recipes and pictures. Im half korean and white so I especially love that you have korean as well as american recipes on here too. After I got married I moved almost 5 hours from the nearest korean market so I can’t get these yummy treats as often as I would like too but now I can make them at home :) I don”t suppose you know how to make goguma cakes? Thanks again for the great job!

  6. Hi Cynthia,
    Thanks for visiting and nice to meet you. I am so glad that you find my recipes useful… I have baked goguma muffins before but never made goguma cakes… so after reading your comment, I googled “goguma cake recipes” and found many recipes out there. The recipes sounded really good!!! Hope you find one that works for you. In the near future, I think I may give it a try too. :D Good luck~
    ~Misty

  7. Hi Misty,
    I was wondering about your soboro topping, because no matter how many times and no matter how gently I fold the flour, my topping comes out too sticky/ not crumbly :[[ I did see in your picture of ingredients that there is an extra ingredient ( the yellowish stuff on the bottom right corner) is that corn meal/flour?
    If you can help this troubled baker, you’d be a life saver!!!

  8. Hi Sonia,
    Aaah~ sorry that your topping didn’t turn out very well :( …and that was milk powder not cornmeal. I saw some people adding cornmeal to their streusel topping which I haven’t used it before. The Sticky struesel topping does works too.

    Sometimes when my topping comes out sticky/wet, I just add a little more flour to the topping and put it the fridge right away. When I’m ready to use it, the topping works well. Also, instead of the whole egg, use the yolk only.

    Here’s another Streusel topping recipe I have that you might want to give a try. (make it the same as the first one)
    1 1/3 cups flour
    1/2 cup sugar
    2 tablespoons peanut butter
    7 tablespoons butter
    1 egg yolk
    2 teaspoons baking powder
    1 tablespoon corn syrup
    pinch of salt.

    Cream together the sugar, butter, peanut butter and corn syrup; add egg yolk then add flour mixture (flour, baking powder & salt.)This recipe should much crumblier than the first one.

    Good luck Sonia! :)

  9. these look great , I can’t wait to bake some. I will come back and let you know how they were.

  10. I just made the streusel rolls and they turned out great- better than the bakery ones I had . The first time was a little time consuming but the next time I’ll get done faster. Thanks for the exact recipe it was so helpful with the pictures. Next I’m making the chocolate roti buns. thanks again Misty

  11. Oh~ You’re welcome Marie,
    I’m so glad you had success! :) I agree~ you’ll find that you get better each time.
    Thank you so much for sharing!^_____^

  12. made these bread today and gosh they are so yummy!! I had much more easier time making these than the 호박빵 couple days ago! What do you recommend if my streusel topping come out too crumbly? my streusels were overall good but I think they were slightly crumbly so i think that’s why they fell off so easily off of the bread…thanks for the great recipe! :)

  13. Wow! That’s so wonderful Anna! I’m so happy to hear your 곰보빵 turned out great!

    I have noticed after the second rise, the dough bubbled up and crumbly streusels may not stay too well. Some people add their streusels before the 2nd rise. (after first rise, punch down, rest, make them into balls, add streusels, rise again & bake) This way you can firmly press down streusels to dough and it stays on dough nicely.

    To make less crumbly streusels, I would use less flour or add a little more egg.
    Happy Baking Anna and thanks for your comment.

  14. I finally tried this recipe after finding it about a year ago. I think this streusel recipe is very easy to work with. I added less sugar and less butter and it still turned out great on my coffee cake.
    I did use an electric mixer to mix the wet ingredients really well and fluffy before adding the flour.
    Next time I will try the actual Gom bo bread and impress my Korean agjima friends here in WV.
    Thanks Misty for the recipe!

  15. You’re Welcome Ellen! Thanks for taking the time to leave your comment and helpful suggestions. I hope you will impress your Korean agjima/아줌마 friends with these 곰보빵 :)

  16. Pingback: Soboro bread (Korean streusel bread) - Cherry on my Sundae

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