← Nouns Cooking · Korean

Ingredients

• 250 g Strong bread flour
• 10 g Milk powder
• 5 g instant yeast
• 3 g Salt
• 45 g Sugar
• 75 ml Milk
• 25 ml Water
• 1 Eggs, beaten
• 35 g Butter, softened
• 50 g Butter, softened
• 25 g Peanut butter
• 75 g Sugar
• 1 tsp corn syrup or golden syrup
• 1 egg yolk
• 100 g plain flour
• 25 g Cornflour (cornstarch)
• ½ tsp Baking powder

Method

1. Mix the dough dry ingredients, add the milk, water and egg and knead for 5 min. Add the butter and knead for 10 min more, until smooth and stretchy. Cover and leave to rise for 1 hour, until doubled.
2. For the streusel, beat the butter, peanut butter, sugar and syrup until creamy, then beat in the yolk. Add the flour, cornflour and baking powder and rub together with your fingertips into coarse crumbs. Chill until needed.
3. Divide the dough into 10 balls and shape them smooth and tight. Dip the top of each ball in water, then press it firmly into the streusel so a thick layer sticks. Set on lined trays, streusel side up.
4. Cover loosely and leave to rise for 40 min, until puffy. Heat the oven to 180°C (350°F).
5. Bake for 13–15 min, until the streusel is golden and the buns sound hollow underneath. Cool on a rack.

Tips

• Contains peanuts; use extra butter instead of peanut butter for a nut-free streusel.
• A spoonful of red bean paste or custard tucked inside each ball makes a filled version.

Sources

Written in our own words after cross-checking these recipes:

chopsticks and flour Karen’s Kitchen Stories