Sweet bread, crispy on the outside and soft on the inside, filled with spicy potatoes for one of the best afternoon snacks.

Bread is one of my weak points, especially Korean bread, which is often soft and sweet, with a slightly chewy texture for good balance. In the current situation it is difficult to obtain food unless long queues are planned in advance. I wasn’t planning on it when my trick-or-treating and snacking habits started to work. And so I came here to do mine. I used the Ppan Jung-su recipe on YouTube. He is a professional baker in Korea and claims that this is exactly the recipe he uses for his company!

Korean croquet bread (baked donut with spicy topping)

What’s Korean croquet bread? [Crock]

First of all, the Korean croquette bread is different from the Japanese potato crust. The Korean croquette is a light-sweet dough filled with a spicy, fried filling. The hottest filling is often a mixture of mashed potatoes as a base or can be similar to Mandu, Korean dumplings. Japanese corroke is a spicy filling, often made from mashed potatoes, which is formed into a ball covered with punkocrumbs and fried! Also very tasty, but very different from the Korean style because there is no dough or bread. It’s more of a European-style croquette.

In fact, I was very confused when I first started looking for croquet recipes because none of the recipes looked like the bread I knew! I made them both, and they’re both delicious – how come they’re both fried?

Korean croquet bread (baked donut with spicy topping)

Korean croquet bread (baked donut with spicy topping)

How to

The evidence: There are several steps to make this croquet bread, but it collects faster than other Korean breads because one of the steps to protect the dough is missing. In general, bread has 3 stages of fermentation: 1) the first fermentation in the form of a large ball waiting to be doubled in size, 2) a short second fermentation after levelling the dough division, 3) a short fermentation after final assembly. With this recipe the first step is missing, saving you about an hour!

Stick: The confectioner also mentions that this test contains less moisture for a better texture. When you mix the dough for the first time, it seems very dry, but if you mix it more, it will mix well. Don’t add more fluid if you really don’t need it after a few minutes! The first 3 minutes I was worried, but I’m really glad I didn’t do anything!

Filling : There’s a lot of that in his recipe. The recipe initially contains 4 potatoes per pair (for 400 grams, or almost a pound) and lots of onions. It was too much for us! The reduction of the potatoes made the bread more tasty.  I think this dough will also be delicious with many different kinds of fillings. I hope I will, and I hope you will, too! I’m thinking fried kimchi, mashed sweet corn and… …I can’t wait!

Cover for breadcrumbs : Usually a beaten egg is used, but this recipe uses water + soda to cook, which, as Chef Jun Sukh mentions, makes the texture crisper when fried. It’s very crispy when it’s roasted!

Have fun!

Enjoy it for breakfast, lunch or snack! It is best to warm up and lose the crispy texture after a day.

Korean croquet bread (baked donut with spicy topping)

Korean croquet bread (baked donut with spicy topping)

Cornish Korean bread

Sweet, crispy oven-baked bread, soft on the inside, filled with spicy potatoes for one of the best afternoon snacks.

Cooking time 30 minutes

Cooking time 15 minutes

The rest time is 35 minutes.

Yeah, of course: Snacks

Kitchen: Korean language

Serve : 9 loaves of bread

Jennifer | Chopsticks for Food and Flour



  • 240 g (2 cups) bread flour
  • 30 g (2 teaspoons ½) Sugar
  • 3 g (½ h. p.) Salt
  • 4 g (1 ¼ h. p.) Immediate yeast
  • 1 egg room thermostat
  • 80 ml (⅓ glass) Internal water temperature
  • 65 g (4 tablespoons ½) unsalted butter Room temperature

Potato filling

  • 3 small potatoes (300 g; 10 ounces)
  • 2 large boiled eggs
  • 1 onion, chopped
  • 1 carrot, minced meat
  • 4 grated green onions
  • 3 slices of grated ham
  • 2 teaspoons soy sauce
  • salt and pepper to taste

Bread crumb layer

  • 240 ml (1 glass) of water
  • 25 g (3 pieces) flour
  • 2 ½ g (½ p.p.) Salt
  • 1 g (¼ h. l.) Baking powder
  • 3/4 cup Punko (bread crumbs)



  • Boil the potatoes. Put the potatoes in a saucepan (or steaming basket) with water and bring to the boil. Cover the potatoes and cook them until done. About 10 to 15 minutes. If it is still warm, mix it in a blender or puree it with a fork. Place one in a medium scale.
  • Prepare the egg. Let the pan boil with water. Add the egg and let it boil for 10 minutes. Walk in cold water. Mix an egg with mashed potatoes. Mix well.
  • Fry the vegetables. Heat the frying pan with non-stick coating over medium heat. Throw away onion shavings, spring onions, carrots and ham; no butter needed. Pour the soy sauce over the pan and mix it with the vegetable mixture. Put the vegetables in a bowl with mashed potatoes and eggs. Mix well.


  • Heat the oil in a pot to 340 degrees Fahrenheit (170 degrees Celsius). *Use a thermometer for light frying. Without a thermometer, check whether the hot oil is hot enough by throwing a piece of breadcrumbs into the butter. The crumb must be floating. If the breadcrumbs drown, they’re not warm enough.
  • Carefully add the butter dough. Bake the first side for about 2 minutes or until lightly browned, turn the dough over and bake for another 45 seconds until lightly browned on both sides for 1.5 hours. Say that again!
  • Enjoy the heat!

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