Soynut Butter & Jam Soboro Buns

Topped buns rising
Topped buns rising
Soynut Butter & Jam Soboro Buns
Soynut Butter & Jam Soboro Buns

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Dough

  • ⅔ cup warm water (110 F–115 F)
  • 1 package (¼ ounce) active dry yeast
  • 25 teaspoons granulated sugar, divided
  • 3½ cups unbleached bread flour
  • ½–¾ cup unbleached all-purpose flour, divided
  • 2 teaspoons salt
  • ⅔ cup milk, at room temperature
  • 2 large eggs
  • 6 Tablespoons unsalted butter, at room temperature
  • 1 teaspoon soy oil
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Soynut Topping

  • ¼ cup unsalted butter
  • ¼ cup soynut butter
  • 1 egg yolk
  • ¾ cup brown sugar
  • ¾ cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 egg beaten with 1 teaspoon water, for egg wash
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Filling

  • 1 cup strawberry jam
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  1. Combine water, yeast and 1 teaspoon sugar. Wait 5–10 minutes for mixture to foam (proof).
  2. In a stand mixer with dough hook, combine bread flour, ½ cup all-purpose flour, sugar and salt.
  3. Stir in yeast, milk, eggs and butter. Gradually add enough of the remaining all-purpose flour to make a soft dough. Coat bowl with oil, and place dough in bowl. Cover; let rise until doubled, 1–1½ hours.
  4. To prepare topping, beat butter and soynut butter on medium speed until smooth. Beat in egg yolk. On low speed, mix in brown sugar, all-purpose flour, salt and baking powder until mixture is crumbly. Transfer mixture onto a large piece of wax paper. Press topping flat until it begins to stick together (edges can be a bit crumbly). Top mixture with a second piece of wax paper. Roll out very thin, about ¼ inch thick. Place on baking sheet; place in freezer.
  5. Deflate dough, divide into 16 equal pieces, and shape into smooth buns. Place seam side down on two parchment-lined baking sheets. Cover; let rise until almost doubled, 45–60 minutes. Preheat oven to 375 F.
  6. Remove Soynut Topping from freezer. Let sit 5 minutes at room temperature. Using a 2½-inch round cutter, cut topping in 16 rounds. Brush buns with egg wash and top with a soynut round.
  7. Bake 18–20 minutes, or until golden brown and top is crackled. Remove from baking sheets and let cool on rack.
  8. To fill buns with jam, fit a piping bag with a long, round pastry tip and fill with jam. Pipe a generous amount into the center of each bun. Another option is to slice the buns in half and spread with jam.
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Yields 16 buns

Nutrition per serving (1 bun, 122 g): 370 calories; 100 calories from fat; 11 g fat (5 g saturated fat; 0 trans fats); 65 mg cholesterol; 370 mg sodium; 61 g carbohydrate; 2 g dietary fiber; 29 g sugar; 8 g protein; 83 micrograms folate; 35 mg calcium; 2 mg iron

Source: Lauren Katz, Ashburn, Virginia, Best Recipe Using Soy Ingredients (sponsored by the Kansas Soybean Commission), 2017 National Festival of Breads. “I created this recipe based on my very favorite buns to buy at our local Korean bakery. They are called Soboro and normally have a peanut streusel topping. My son is allergic to peanuts, so I created a version using soynut butter instead of peanut butter and filling them with jam instead of buttercream. I made a streusel topping using the same method as a craquelin top that is traditionally used for pâte à choux.”