← Nouns Cooking · Korean

Ingredients

• 375 g Strong bread flour
• 20 g Milk powder
• 30 g Sugar
• 7 g Salt
• 4 g instant yeast
• 220 ml room-temperature water
• 50 ml Milk
• 20 g unsalted butter, softened
• 120 g cold unsalted butter, for filling, cut into 12 sticks
• 1 tsp flaky sea salt, for topping

Method

1. Mix the flour, milk powder, sugar, salt and yeast, then add the water and milk. Knead for 8–10 min until smooth, add the softened butter and knead until it disappears and the dough is silky.
2. Cover and leave to rise for 1 hour, until nearly doubled. Keep the butter sticks in the fridge.
3. Divide into 12 pieces and roll each into a short carrot shape, wide at one end. Cover and rest for 10 min.
4. Roll each piece into a long triangle about 25 cm long. Lay a cold butter stick at the wide end and roll up towards the point, without sealing the sides. Set seam side down on lined baking trays.
5. Cover and leave to rise for 45 min, until puffy. Heat the oven to 220°C (425°F) for the last 20 min.
6. Mist the rolls with water and sprinkle with flaky salt. Bake for 13–15 min, until deep golden, with crisp, buttery bottoms. Cool on the tray for 5 min so the melted butter soaks back in.

Tips

• The butter must be fridge-cold when you roll it in, or it leaks out before the dough sets.
• They are best within a few hours; refresh day-old ones in a hot oven for 3–4 min.

Sources

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

Kimchimari i am a food blog King Arthur Baking