Korean Sweet Potato Bread ~고구마 빵

As some of you have already noticed, I haven been making Korean breads all week.  Wow~ What fun!!! After making these Sweet Potato Breads today…I finally feel like I can do this. Today I even manged to make the bread filling with Korean sweet potato while the dough was rising. It was timed perfectly. You can be  creative with this bread making…. I’m enjoying it so much ^.^

Baked with  black sesame seeds and chopped walnuts on the top (I saw them at Korean bakeries).

Also, cutting 4-5 slits on top of the dough you can create  flower shaped  breads. They look fancy yet, so simple to do. Once you know how to do it… the ideas are endless….. :)

Baked nine individual breads and a loaf of sweet potato bread with dough recipe.

Dough Recipe~

3 3/4 cups bread flour, plus 1 tablespoon

1/2 cup all purpose flour

1/3 cup sugar

1 1/2 teaspoons sea salt

1 package yeast or 2 1/4 teaspoons dry yeast

2/3 cup  lukewarm water

2/3 cup lukewarm milk

2 eggs,beaten,at room temperature

1/3 cup butter, at room temperature

1 egg, beaten  & 1 tablespoon water for glazing

Sift both flours,sugar, and salt into a bowl.

Sprinkle/add yeast on the flour mixture and mix well.

Pour in the water, egg and milk.

With the dough hook, mix on low-medium speed until a rough dough is formed.

Beat on medium/high  speed  until  the dough pulls away from the sides or smooth and elastic. (Add 1-2 tablespoons flour if the dough too sticky/sprinkle a few drops of water if dough seems too dry.)

Then add the butter and beat until smooth. Cover with a plastic wrap, and leave to rise in a warm place until doubled in volume, 45- 90 minutes. Since I started it very early in the morning , it took almost 2 hours.)

Made yummy Sweet Potato Filling while I was waiting for the dough to rise.

Ingredients

4  small Korean sweet potatoes, washed & scribbled

4-5 tablespoons Heavy cream or milk

4-5  tablespoons honey

1/4 teaspoon sea salt

Black sesame seeds

Chopped walnuts

Steam for 35 -40 minutes until a knife cuts through easily.

Peel  and cut into 1-inch chunks. Add honey, cream and salt.

Mash or cream until light and fluffy.

Transfer to a bowl and set aside until ready to use.

After 1  1/2 – 2 hours (it was a colder day)

Punch down the dough and transfer to a floured surface and knead briefly.

Divide the dough in half.( 1/2 dough for individual breads and other 1/2 will bake into a loaf.)

For Nine Individual Breads

Cut into 9 pieces out of one half dough.

Cover and let these doughs rest for another 10 -15 minutes.

On a floured surface, roll out the balls to about 3-inch circles. Add 1 1/2 tablespoons of  filling and seal well.

Place them on a baking sheet.

Gently press the dough down with your palm.

Then make a dent on the center of dough with a spoon or an egg.

Sprinkle black sesame seeds or chopped walnuts.

You can let rise like this…or if you would like a flower shaped breads, use

a pair of scissors or scraper to make 4-5 slits.

Cover and leave in a warm place until doubled.

After 40-45 minutes.

Brush on egg glaze.

Bake at 375 degrees for 12 minutes or until golden brown.

Cool on a rack.

Now,,,,Lets make ~Sweet Potato Loaf~

You need the other half of the dough

Sweet potato filling

Some poppy seeds

Kids loved this loaf… soft and fluffy texture. Looks so fancy too!!! :0 This loaf is  easier than bakding individual breads.

Roll into a rectangle about 12 x9-inches. Brush with the beaten egg and spread sweet potato filling. Roll up the enclose the filling and pinch the short ends to seal.

Use a knife or scraper to cut dough in an half leaving about 2-inch top.

Cross or braid the dough,

Grease a 9×5-inch bread pan.

Place in the pan, cover and leave in a warm place until the dough rises another 40 -45 minutes.

Brush with the egg glaze

Sprinkle poppy seeds if you like…

Preheat oven to 350 F.  Bake until golden brown about 25 -30 minutes.

Transfer to a rack to cool.

Slice the loaf

Enjoy this soft bread…..  What a fun day. :)

Next time I’m planning to use chocolate or pumpkin filling with some chopped nuts (Can’t wait to try that ^.^).  That sounds really good…


26 thoughts on “Korean Sweet Potato Bread ~고구마 빵

  1. Wow, I’m really happy to find this Korean website :)

    My mom didn’t make a lot of bread before and now I can impress her with my cooking skills muhaha

    You do an amazing job with these recipes. They’re so detailed and the pictures really help!

    If I can make a request, could you make some pine nut porridge? (Jat jook, sorry my Korean keyboard isn’t working)

  2. Hi Diane,

    Thanks for visiting.^^ I haven’t tried making pine nut porridge yet, but I do have a recipe. I also grew up watching my mom make it therefore I shouldn’t have any problems making it. At this time, I don’t have any pine nuts at home. It may be a while before I post it for you… I think it will be fun when I do. :)

  3. I’m really happy I found this website.I’ve been wanting to learn how to make a few Korean breads but I was never able to find a recipes that I was confident enough to try making. Tomorrow I will be trying out this recipe for the first time.I really hope it turns out good.Thank you for the easy instructions and pics I’m confident enough to make it now.

  4. Hello again I just wanted to let u know that the bread turned out incredible! Your recipe made it possible for a 13 year old to make Korean Bread for the first time.thank you

  5. Hello! Thank you so much for posting this recipe. I love your blog because you feature korean food, especially korean breads and pastries! I plan to make this sweet potato bread for my father in law.

    Thanks again!

  6. Hello Patty,
    Thank you so much for visiting and it’s so nice to meet you through blog. I’m so glad that I can help…Good Luck and have a wonderful time! :)

  7. Hi Misty,

    I made the gogoma bread over the weekend and it was really yummy. I was a pastry chef for many years but am now a stay at home mom to my three boys. My experience is in cakes and pastries and not so much yeast bread and no experience with Korean breads. I love all your detailed instructions and pictures. I hate all the time waiting for yeast breads to rise so I used rapid rise yeast or instant yeast in your recipes. The conversion is 1 tsp of regular dry yeast to 3/4 tsp instant. It only requires one 10-15 minutes rest after mixing the dough then shaping the dough and 1 rise then bake. The bread turned out great with a great texture. I added a tablespoon of vital wheat gluten to the flour which helps with the dough to rise better and be more elastic.

    Thanks so much! I will try your hoduck next.

    Christina Kim

  8. Hi Christina,

    Wow~I am so impressed…a pastry chef~ I am sure all your bakings turnout super!! I know with your talent you will make many people oh so happy. Thanks so much for sharing. I will definitely try using instant yeast and gluten. Thank you very much!

  9. Hi Misty,

    I forgot to mention that if you try the instant yeast, the yeast is mixed in with the dry and the water and milk need to be heated to 120-130 degrees and then added to dry. Also, have your eggs at room temp when you add in.

    Christina

  10. Hi Misty,

    thank you so much for this wonderful recipe. I tried it and it came out great! better than those sweet pastry in Chinatown.

    Again, thanks so much for sharing the recipe with such detail info.

    Lei

  11. I’m so glad your bread turned out great, Lei! ^^
    You’re welcome!! So happy to share the recipe with you and I hope your family enjoys it too.
    Happy Baking~
    Misty

  12. Omg these look amazing. Is it okay for me to cut the recipe in half? And if so would the rising time be different?
    AND would you recommend me to make the individual breads or the loaf? Thanks:)

  13. Hi Gina,
    Yes, you can cut the recipe in half but the rising time will be the same. For the first time, it would be more fun to make the individual breads instead of loaf. They’re a lot of fun and great looking breads. I was so happy when I made the individual breads for the very first time. :)

  14. I made this bread tonight and subbed regular sweet potatoes but the bread still turned out divine. The light and soft texture reminded me of the breads in the Korean bakeries! I will try with red bean next. Thanks for a great recipe!

  15. You’re welcome Alee!
    So happy to hear that your bread turned out divine!! Thank you so much for take the time to write a nice comment. ^^

  16. I can’t wait to try this bread out! Is this the bread you find at Korean bakeries that they sandwich the sweet cream butter in? I used to get it all the time when I lived in LA but can’t find it in Michigan and have been searching for years for a recipie! Also, have you made honey bread? I’m dying for a recipie for that as well (maybe that’s what I was eating?). I’d super appreciate any help you can give me :) thanks so much! I’m so glad I found your blog!

  17. Hi Anna and thanks for visiting.
    It seems like its not the bread you’re describing… this recipe is the round bread with goguma/sweet potato filling inside. I think I have seen the sandwich that you’re describing though, just sandwich bread with butter cream in between.

    What is the honey bread or what it looks like? Is it perhaps Brown Sugar Filling Hot Cakes Ho-Dduk (Ho-Dduck/호떡) you’re talking about? I do have the recipe for that. :)

  18. Pingback: Baking Korean Sweet Potatoes | We Get Healthy

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