Doenjang Maple Pull-Apart Bread
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Doenjang maple pull-apart bread layers a butter-enriched yeast dough with a spread of doenjang, maple syrup, and more butter.
Read more
Begin by mixing the flour, yeast, sugar, and salt evenly, then add warm milk and egg. Once the dry flour disappears, work in the room-temperature butter gradually and knead until the surface is smooth and a pulled section stretches thin. This developed dough can expand during proofing while still separating into soft sheets after baking. After the first rise, release excess gas gently and roll the dough into a thin rectangle. Spread the smooth doenjang mixture all the way to the edges, then cut pieces of similar size. Stack the pieces upright in the loaf pan with a little open space between them. That room allows the layers to expand during the second proof and in the oven without being compressed into one solid loaf. Bake until the top is browned and set, then rest the bread in the pan only briefly. The maple and doenjang filling becomes firmer as it cools, so turn the loaf out while it is still warm. Pulled along the formed layers, each piece carries the sweet maple and salty fermented soybean paste across its surface.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Step
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.
- 3Prep
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.
- 4Prep
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.
- 5Heat
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.
- 6Step
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Doenjang maple filling is spread evenly across the thinly rolled dough
- Finish cue
- The filling can firm and stick as it cools, so invert the loaf while warm and pull the bread apart along the soft layers.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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