Doenjang Maple Pull-Apart Bread
Enriched yeast dough is rolled thin, spread with a mixture of doenjang and maple syrup, then stacked and packed into a loaf pan so that each layer bakes into a tearable, fluffy sheet loaded with flavor. The doenjang contributes a fermented saltiness that deepens the bread's own yeast character, while the maple syrup caramelizes during baking and pools at the bottom of the pan, forming a sticky glaze that coats the loaf when inverted. Butter in the dough provides a rich, tender crumb that pulls apart in long, soft strands. The interplay between salty fermented paste and sweet caramel sits in a zone that is neither strictly dessert nor savory bread, making it versatile enough to accompany a meal or stand on its own as an afternoon snack. Eating it warm, when the layers separate most easily, is the best way to experience the full range of textures.
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Instructions
- 1
Combine flour, yeast, sugar, and salt, then add warm milk and egg to form a dough.
- 2
Knead in 25g butter for 8-10 minutes, then proof for 60 minutes.
- 3
Mix remaining butter with maple syrup and doenjang to make a spread.
- 4
Roll dough into a rectangle, spread filling, and cut into squares.
- 5
Stack pieces upright in a pan, proof 30 minutes, then bake at 180C for 28-30 minutes.
- 6
Cool for 10 minutes, then serve warm by pulling apart layers.
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