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Home Koreaans zoutbrood

Korean Bread Baking Salt bread Homemade Trending Vegetarian

Korean salt bread is everywhere on social media and for good reason. These small, rolled buns are soft and airy on the inside, have a crisp golden-brown crust and a buttery filling that melts on your tongue with every bite. They bake best in good bread pans so the heat is distributed evenly and you get a perfect result every time.

This recipe yields six juicy rolls, perfect for sharing at the table or just for yourself straight from the oven. One taste and you'll understand why everyone is hooked.

x_ckl_recipe_markerKorean salt bread Korean salt bread is the baking trend you want to make at home. Airy, golden-brown and filled with a melting layer of butter. How to make Korean salt bread? Side dish Korean 6 rolls 25 min 18 min 90 min 2 hr 13 min

In a large bowl, mix 300 g all-purpose flour, 5 g instant yeast, 20 g sugar and 5 g salt. Stir briefly to combine.
Add 170 ml lukewarm whole milk and 1 egg. Knead by hand or with a stand mixer until you have a smooth dough, about 8 minutes.
Add 30 g softened butter in pieces and knead another 5 minutes until the dough is elastic and no longer sticky.
Cover the bowl with plastic wrap or a damp tea towel and let the dough rise for 1 hour in a warm place until it has doubled in size.
Divide the dough into 6 equal pieces. Roll each piece into an elongated triangle about 25 cm long.
Place a small knob of cold butter on the wide end of each triangle (about 10 g per roll). Roll the dough tightly from the wide side toward the point so the butter is enclosed.
Place the rolled buns with the point facing down on your baking sheet or in your bread pan. Leave enough space between the rolls.
Cover them again and let them proof for another 30 minutes in a warm place.
Preheat the oven to 180°C (conventional heat).
Just before baking, brush the rolls with a mixture of 30 g melted butter and a generous pinch of coarse sea salt. Make sure to brush each roll generously.
Bake the rolls for 15 to 18 minutes in the oven until nicely golden brown.
Remove them from the oven and immediately brush them again with melted butter and a little extra coarse salt. Serve warm.

Korean Bread Baking Salt bread Homemade Trending Vegetarian 300 g all-purpose flour 5 g instant yeast 20 g sugar 5 g salt 170 ml whole milk (lukewarm) 1 egg 30 g softened butter (for the dough) 60 g cold butter (for the filling, 10 g per roll) 30 g melted butter (for brushing) Coarse sea salt to taste Large mixing bowl Stand mixer or hand mixer with dough hooks Rolling pin Baking sheet or bread pan Parchment paper Pastry brush Kitchen scale Plastic wrap or tea towel Bread baking molds loaf-tin Doughrollers rolling-pin Baking trays baking-sheets Mixing Bowl mixing-bowl Birkmann Baguette mold / Baking tray Laib & Seele for 3 Baguettes Birkmann Broodbakvorm Birkmann Bread baking set / Bread baking mold - Proofing basket - Bread bag - Laib & Seele 3-piece Birkmann Broodbakvorm Birkmann Bread bag Laib & Seele 38 x 45 cm Birkmann Broodzak Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Klassieke citroencake foodies-klassieke-citroencake Gluten-free banana bread with walnuts and cinnamon foodies-glutenvrije-bananenbrood-met-walnoten-en-kaneel Greek spanakopita with spinach and feta foodies-griekse-spanakopita-met-spinazie-en-feta-4

Recipe

Korean salt bread

Korean salt bread is the baking trend you want to make at home. Airy, golden-brown and filled with a melting layer of butter.

Course	Side dish
Kitchen	Korean
Servings	6 rolls

Preparation time

Preparation time	25 min
Time in oven	18 min
Stiffen up min.	90 min
Total	2 hr 13 min

Equipment

Large mixing bowl
Stand mixer or hand mixer with dough hooks
Rolling pin
Baking sheet or bread pan
Parchment paper
Pastry brush
Kitchen scale
Plastic wrap or tea towel

Ingredients

300 g all-purpose flour
5 g instant yeast
20 g sugar
5 g salt
170 ml whole milk (lukewarm)
1 egg
30 g softened butter (for the dough)
60 g cold butter (for the filling, 10 g per roll)
30 g melted butter (for brushing)
Coarse sea salt to taste

How to make Korean salt bread?

In a large bowl, mix 300 g all-purpose flour, 5 g instant yeast, 20 g sugar and 5 g salt. Stir briefly to combine.
Add 170 ml lukewarm whole milk and 1 egg. Knead by hand or with a stand mixer until you have a smooth dough, about 8 minutes.
Add 30 g softened butter in pieces and knead another 5 minutes until the dough is elastic and no longer sticky.
Cover the bowl with plastic wrap or a damp tea towel and let the dough rise for 1 hour in a warm place until it has doubled in size.
Divide the dough into 6 equal pieces. Roll each piece into an elongated triangle about 25 cm long.
Place a small knob of cold butter on the wide end of each triangle (about 10 g per roll). Roll the dough tightly from the wide side toward the point so the butter is enclosed.
Place the rolled buns with the point facing down on your baking sheet or in your bread pan. Leave enough space between the rolls.
Cover them again and let them proof for another 30 minutes in a warm place.
Preheat the oven to 180°C (conventional heat).
Just before baking, brush the rolls with a mixture of 30 g melted butter and a generous pinch of coarse sea salt. Make sure to brush each roll generously.
Bake the rolls for 15 to 18 minutes in the oven until nicely golden brown.
Remove them from the oven and immediately brush them again with melted butter and a little extra coarse salt. Serve warm.

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A good baking pan really makes a difference with this recipe. A perforated base gives you a crisp crust all around while keeping the inside soft and airy. Just how Korean salt bread should be. Invest in a pan that distributes heat well and you'll enjoy every bake for years to come.

These rolls are best when fresh and warm from the oven. Serve them with a bowl of soup, as a snack with drinks or just eat them by hand. Want to keep them? Wrap them in foil and briefly warm them the next day in the oven at 150°C. Enjoy.

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