Korean Peanut-Streusel Soboro Bread (10 Buns)

Mix 250 g bread flour, 10 g milk powder, 5 g yeast, 2 g salt and 45 g sugar. Add 75 ml milk, 25 ml water and one egg, mix, then knead in 37 g butter until smooth and elastic.

Cover the dough in a warm spot and proof about an hour until doubled. Judge by volume rather than time if the room is cooler.

Cream 50 g butter and 20 g peanut butter, mix in 75 g sugar, 1 tsp corn syrup and a yolk. Sift in 100 g all-purpose flour, 27 g cornstarch, 13 g milk powder, 2 g baking powder and 1 g baking soda; mix until crumbly.

Gently deflate, divide into 10 pieces, round each and rest covered for 15 minutes.

Brush the bun tops lightly with water, press into the streusel crumbs, and place crumb-side up on a lined baking tray with spacing.

Cover and proof about 40 minutes until visibly puffy. Preheat the oven to 180°C.

Bake at 180°C for about 15 minutes until the crumbs are golden and the bread is baked through. Cool and avoid the hot pan.