A Korean classic sweet soft bread stuffed with a simple buttercream for a sweet afternoon snack.
There are many variations of Korean-style buttercream bread. Sometimes the cream is stuffed in between two thick slices of milk bread (my moms favorite), or stuffed in a round sweet bun. This version uses a long sweet bun as a way to eat delicious buttercream! When I was little and our family first moved to an area with a Korean bakery, we were enticed by all the different types of Korean bread. Although there are many types of new bread, our favorites remained the classics, including this one which is so simple but works so well! The recipe is by Ppang Joon Suh on YouTube, a professional baker in Korea.
The most important thing for this recipe is to use good quality butter for the cream. I first tried it with a cheaper butter and it was not as good. While good butter can be expensive, it goes a long way when it’s the main ingredient. DrJuh and I enjoyed one too many of these. Hope you enjoy!
Korean-style Buttercream Bread
- 250 g (2 cups) bread flour
- 65 g (¼ cup + 1 Tbsp) water
- 65 g (¼ cup + 1 Tbsp) milk room temperature
- 40 g (3 Tbsp + 1 tsp) granulated sugar
- 15 g (1 Tbsp) mulyeot corn syrup
- 10 g (2 tsp) plain yogurt any kind
- 4 ½ g (1 ½ tsp) instant yeast
- 5 g (¾ tsp) salt
- 1 egg room temperature
- 40 g (2 ¾ Tbsp) butter room temperature
- 1 large egg
- 50 g (¼ cup) sugar
- 150 g (10 Tbsp) unsalted butter room temperature
- ½ tsp vanilla extract
- In a stand mixer fitted with a dough hook, sift in the bread flour; add in the water, milk, sugar, yeast, salt, yogurt, corn syrup and beaten egg. Mix on lowest speed for 1 minute to mix. Increase the speed to low-medium speed for about 6 minutes until the dough starts to come together. Add in the butter and continue to mix on medium speed, another 3-5 minutes.The dough should be smooth, and pull off the sides of the bowl neatly when being mixed. (Often takes me about 10 minutes, depending on speed and weather)*If kneading by hand, follow similar steps as above. You will most likely need to knead it for a few more minutes.
- Form the dough into a ball and cover. Rest for 1 hour.
- Form the dough into 10 equal balls, about 55 g each. Cover and rest for 10 minutes.
- Flatten one dough. Roll it slowly with your hands. Lightly tap to tap out the gas forme din the dough during the resting period. Form it into about a 5-6 inch log. Repeat for all doughs.
- Egg wash. Beat an egg with a pinch of sugar. Brush the egg wash on to the top of each dough log. Cover and rest for 50 minutes.
- Preheat the oven to 400 degrees Ft (200 degrees C).
- Take the cover the dough for about 5 minutes to let the tops dry. Bake the dough from 6-9 minutes, until the bread is lightly browned.
- Brush milk lightly on to the top of each log. Cool the bread.
- Beat an egg in a heat-proof medium-sized bowl. Add in the sugar, and mix well.
- Gather a medium saucepan or pot. Add in about 1-2 inches of water. Bring to a simmer. Place the egg mix bowl on top of the saucepan and continue to whisk the egg. If you leave it, the egg can cook so make sure you continue to whisk the egg. The mixture may turn slightly into a creamy color. Continue to whisk on top of the heated saucepan until the egg mixture is hot to touch.*You want the egg mixture to be in 180 degrees F for 1 minute to kill any of the egg bacteria.
- Take the egg mixture off the heat. Let cool to touch so it doesn’t melt the butter. Add in the room temperature butter and whisk until smooth and creamy. Add in ½ tsp vanilla extract and mix until incorporated.
- Cut the bread long-wise in half. Spread in the buttercream. Enjoy!