Classic Korean sweet bread, filled with a simple buttercream filling for a sweet snack.

Korean Buttercream Bread

In Korean there are many varieties of bread with buttercream. Sometimes the cream is placed between two thick slices of milk bread (my mother’s favourite) or in a sweet round bun. This version uses a long sweet bun as a way to eat a delicious creamy treat! When I was little and our family moved to the area with a Korean bakery, we were attracted to all kinds of Korean bread. Despite the fact that there are many new types of bread, our favourites have remained classics, including this bread that is so simple but works so well! The recipe is prepared by Ppan Jung Soo on YouTube, a professional baker in Korea.

Korean Buttercream Bread

Korean Buttercream Bread

The most important thing in this recipe is the use of good butter for the cream. In the beginning I tried cheaper oil, and it wasn’t that good. Good oil can be expensive, but if it is the main ingredient, it has come a long way. Dr. Juh and I found too many of them. I hope you like it!

Korean Buttercream Bread

Korean Buttercream Bread

Korean Buttercream Bread

A classic Korean sandwich filled with simple butter cream for a sweet snack.

Cooking time 30 minutes

Cooking time 30 minutes

Rest time 2 hours

Yeah, of course: Dessert

Kitchen: Korean language

Serve : 10 loaves of bread

Jennifer | Chopsticks for Food and Flour



  • 250 g (2 cups) bread flour
  • 65 g (¼ cup + 1 tablespoon) Water
  • 65 g (¼ cup + 1 tablespoon) Ambient temperature of the milk
  • 40 g (3 tablespoons + 1 teaspoon) caster sugar
  • 15 g (1 tablespoon) mule corn syrup
  • 10 g (2 h. p.) ordinary yoghurt of any kind
  • 4 ½ g (1 ½ h. p.) Immediate yeast
  • 5 g (¾ h. l.) Salt
  • 1 egg at room temperature
  • 40 g (2 tablespoons ¾) Ambient oil temperature


  • 1 large egg
  • 50 g (¼ cup) sugar
  • 150 g (10 tablespoons) unsalted butter Room temperature



  • Sieve the bread flour into the mixer equipped with a dough hook; add the water, milk, sugar, yeast, salt, yoghurt, corn syrup and dried egg. Mix for 1 minute at the lowest speed. Increase the speed to low to medium for about 6 minutes until the dough starts to mix. Add oil and continue stirring for 3 to 5 minutes at medium speed. The dough should be smooth and the edges of the bowl should be gently pulled back while stirring. (I often need about 10 minutes, depending on the speed and time)* When you extend your arms, follow the same steps as above. You’ll probably have to save a few more minutes.
  • Shape the dough into a ball and a lid. Rest for an hour.
  • Form the dough into 10 identical balls of 55 g each. Cover and rest for 10 minutes.
  • Flat dough. Roll slowly with your hands. Knock a little to get the gas out of the dough while you’re resting. Form it into a 5-6 inch magazine. Repeat for all tests.
  • Wash the eggs. Beat an egg with a pinch of sugar. Clean the top of each test protocol with an egg. Cover and rest for 50 minutes.
  • Preheat the oven to 400 degrees Celsius (200 degrees C).
  • Cover the dough for about 5 minutes to allow the top to dry. Bake the dough for 6 to 9 minutes until the bread is brown.
  • Carefully rinse the milk off the top of each log. Cool the bread.


  • Beat an egg in a medium heat resistant bowl. Add sugar and mix well.
  • Take the middle pan or casserole. Add about 1 to 2 centimetres of water. Boil it. Place the bowl with the egg mixture on the pan and keep spraying the egg. If you leave it there, the egg can boil, so make sure you keep beating it. The mixture can easily become cream-coloured. Sprinkle over the heated pan until the egg mixture is hot. For one minute the egg mass has to be at 180 degrees F to kill all bacteria in the egg.
  • Take the egg mixture off the stove. Leave to cool on contact so that the oil does not melt. Add the butter at room temperature and beat until smooth and creamy. ½ Add a teaspoonful of vanilla extract and stir until it forms.


Use grams if possible! Use the scale specifically for bread, where the accuracy of the recipes is important.

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