Korean Soboro Yogurt Buns with Almond Cream Filling
Crunchy soboro streusel on top coupled with a nutty almond cream filling gives this pillowy yogurt buns a wonderful contrast of textures and flavours.
Ingredients
Instructions
Place all ingredients from (A) into mixing bowl and mix together until well combined. If using a bread machine, select the "dough" mode, let knead for 3-4 minutes, then stop the machine. Let rest for at least 15-20mins to autolyse. Refer to notes regarding autolyse. Mix yeast with room temp water, and add into dough mixture and knead using dough hook attachment for 2-3 minutes. If using bread machine, restart the "dough" mode, knead for 3 minutes. Add salt, knead for a further 2 minutes. Add butter and knead on stand mixer for 12-15 minutes until achieve window pane. For bread machine users, add butter and let kneading cycle complete. Dough should look smooth 10 minutes into kneading cycle. If wet and sticky, add 1 tbsp flour at a time. Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins). Whilst dough is proving, prepare almond cream.
Place all ingredients from (A) into mixing bowl – mix for 40secs/Sp3. Let rest for at least 15-20 minutes to autolyse. Refer to notes regarding autolyse. Mix yeast with room temp water, and add into dough mixture then knead for 1 min. Add salt and knead 30secs. Lastly, add butter and knead for 4mins. Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins). Whilst dough is proving, clean and dry bowl then proceed to prepare almond cream.
CONVENTIONAL: Using a hand mixer or whisk, mix butter and sugar until well combined. Add egg, and mix until well integrated. Sift in almond flour and mix to combine. THERMOMIX: If you do not have ground almond, you may use blanched and peeled whole almonds. Place almonds into the TM bowl and mill 10sec/Spd8. Scrape down sides and base with spatula. If using ground almonds, weigh into bowl and add butter and sugar, mix 10sec/Spd6 then scrape down sides of bowl. Add egg and mix 10 sec/Spd6. Spoon into piping bag, and store in refrigerator to set. You may skip this step and opt to spoon in filling later, but ensure to cover top of bowl.
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Continue Reading at Thebakeanista →Chef's Notes
Can I double the recipe?
If you wish to double the recipe, make 16 equal portions and divide them equally into 2 x 8″ round pans. Alternatively, you could divide the dough into 12 equal portions (weighing 64g each) and bake in a 9×13″ oblong glass baking dish such as Pyrex. For those using the Thermomix, you may increase the mixing time to 1min/Sp3 at step 1, and knead for 4.5 minutes at step 4.
Can I skip the autolysing step?
Even if you are pressed for time, I would recommend to at least allow the mixture to rest for at least 15-20 minutes at minimum. This rest period will assist in making your dough become smoother and more elastic.
Oh no, I left the dough to autolyse for too long!
No worries at all, you don’t have to necessary stick to 15-20 minutes for the autolyse step. Letting the dough autolyse for 20-60 minutes is fine. In fact, it helps the dough.
What do I do with leftover almond cream & soboro topping?
This almond cream recipe is enough for two batches of these buns. Store leftover almond cream in refrigerator for up to 5-7 days. You may use them to make almond cream raisin buns or pipe onto puff pastry for danishes!
The soboro peanut streusel crumbles can be stored in air tight container in the refrigerator for up to 5-7 days too.
Comments & Photos
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Reviews from the Original Source
Absolutely love this recipe! I can foresee that these buns will be on repeat mode in my house for awhile!
Thanks for sharing the recipe :)
Made this buns for the countless times already!Definitely a crowd fav in my household.Thank you for the recipe ❤️
Wonderful recipe! (I replaced the filling because my kids wanted kaya). The bread came out so soft and fluffy and disappeared within seconds. Great recipe, even for a novice baker like me. Thank you!
Aaaawesome and love this recipe to the max! For the first time, my buns are soft and tasty 😋. Thank you Michelle for your generous recipes. 💕💕
This recipe is definitely a keeper!! My bread came out smelling fragrant and tasted milky/buttery and nutty in texture. Next time I’m gonna double the recipe 😉 thanks for sharing, Michelle! ❤️
Another great recipe and learning experience! Doubled the recipe and baked them in the 9 x 13 pyrex like you said, and they came out great. I used an alternative sweetener for the filling to reduce overall sugar and they still taste comforting and scrumptious. Thank you for the recipe!
Will give 20 stars if i can!! I like everything about this recipe. For a bread maniac like me, this one is one of the most perfect bread ❤️ Thank u
Tried these buns today. The topping was so crunchy and the overall taste was awesome! 👍❤️
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