Doenjang Maple Pull-Apart Bread
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Doenjang, Korean fermented soybean paste, goes into the filling here, beaten into butter with maple syrup and spread between thin sheets of enriched dough.
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The slices stand upright in a loaf pan and bake into a loaf you tear apart layer by layer, each sheet carrying salty, savory paste and maple sweetness together. The bread pulls apart most easily while still warm, before the filling firms up as it cools.
Ingredients
Instructions
- 1
Combine 300g bread flour, 5g instant yeast, 25g sugar, and 4g salt evenly.
Add 180ml warm milk and the egg, then mix until no dry flour remains and the dough starts to hold together.
- 2
Add 25g room-temperature butter a little at a time and knead for 8-10 minutes.
Stop when the dough looks smooth and stretches thinly when pulled, then proof around 27-29C for 60 minutes.
- 3
Soften the remaining 30g butter, then mix in 45g maple syrup and 18g doenjang.
Stir until the spread is smooth enough to apply in a thin, even layer.
- 4
Press the risen dough gently to release excess gas, then roll it into a thin rectangle.
Spread the doenjang maple mixture evenly to the edges, and cut the dough into similar-sized squares for even stacking.
- 5
Stack the squares upright in a loaf pan, leaving a little space so the layers can expand.
Proof for 30 minutes until visibly puffed, then bake at 180C for 28-30 minutes until the top is browned and set.
- 6
After baking, cool the loaf in the pan for only 10 minutes.
The filling can firm and stick as it cools, so invert the loaf while warm and pull the bread apart along the soft layers.
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