Korean Salt Bread
If dinner rolls and croissant had a love child, it would be this Korean salt bread ♡
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Korean salt bread is a hybrid of dinner rolls and croissant. It is incredibly soft on the inside with a crisp, golden bottom because the bread bakes directly in butter. As it cooks, the butter creates a slightly hollow centre, making the bottom extra flaky and rich while the inside stays pillowy. It is buttery, indulgent and your home will smell like a bakery while these bake. Compared to a classic croissant, this is much lower effort with a very high reward, giving you that laminated pastry vibe without the long process and stress.
PS: This was my first attempt at making salt bread. It is not perfect or super pretty but I knew you would still enjoy the recipe which is why I wanted to share it. I will be tweaking and improving it as I make it more often!
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Korean Salt Bread
servings
10
prep time
3 hrs
cook time
15-20 min
Ingredients
- 2 cups (240g) all purpose flour
- 2 tbsp (20g) milk powder
- 2 tbsp (25g) sugar or honey
- 1 tsp (3g) instant or active dry yeast
- 1 tsp (5g) salt
- 2/3 cup (160g) cold water
- 2 tbsp (28g) cold butter, cubed
Garnish
- flaky salt
- melted butter
Instructions:
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Make the dough: In a large mixing bowl, add all purpose flour, milk powder, sugar, salt, yeast and cold water. Mix using chopsticks, a fork or a spatula until everything comes together into a rough, shaggy dough. Add the cold butter cubes and start kneading, working the butter into the dough until it is fully incorporated.
This is a very sticky dough. If it feels uncomfortable to handle, you can dust in a little extra flour, though this will slightly affect the final texture. If you are using a stand mixer, knead the dough for 10 to 15 minutes until smooth. If kneading by hand, expect this to take around 15 minutes.
The dough should be sticky and tacky but also smooth and elastic. If it starts feeling too sticky to manage, let it rest for 2 to 3 minutes, then continue kneading with clean, lightly oiled or buttered hands. Knead until the dough passes the windowpane test, meaning you can stretch a small piece of dough thin enough to let light through without it tearing. - First proof: Transfer the dough to a clean, lightly greased bowl. Cover and let it rest in until doubled in size. This can take anywhere between 90 minutes and 2 hours.
- Divide and rest: Once doubled, gently punch down the dough. Divide it into equal portions. Many recipes use 80 gram portions but I divided mine into 50 gram portions to make mini salt breads. Shape each portion into a smooth ball, cover loosely with cling wrap and let them rest for 15 minutes. This step helps relax the gluten and makes shaping easier.
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Shape the rolls: Work with one dough ball at a time on a lightly floured surface. Gently press it down, applying more pressure at one end and less at the other to form a triangle shape. Roll it out gently into a long triangle, keeping the base wider and the tip thinner.
Place a cold butter block at the wide, straight edge of the triangle. Roll the dough up towards the tip, gently pulling and tucking as you roll to create light tension. The final shape should resemble a small croissant.
Place the shaped rolls on a buttered baking tray, spacing them apart. Cover loosely with cling wrap and let them proof again until puffy. This usually takes 30 to 45 minutes depending on the temperature. - Bake: Preheat the oven to 200°C. Once proofed, lightly spray the rolls with water and sprinkle salt on top. Bake for 15 to 20 minutes until the bottoms are golden brown and the tops are lightly golden. While the rolls are still hot, brush them generously with butter and serve warm, enjoyy!
Recipe Video
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