Soboro Bread

Mix 280 g bread flour with 5 g dry yeast and 30 g of the sugar.

Add 160 ml milk and 1 egg, then knead in 20 g of the unsalted butter once the flour has gathered into one mass. Continue until the surface is smooth.

Place the dough in a bowl, cover it so the surface does not dry, and let it proof in a warm place.

It is ready when it has nearly doubled and a finger mark rises back slowly instead of springing back at once.

Rub 90 g cake flour, 30 g almond flour, the remaining 40 g sugar, and 50 g cold unsalted butter together with your fingertips.

Stop when coarse and smaller crumbs remain, then refrigerate the topping so the butter stays firm.

After the first proof, press the dough gently to release excess gas, divide it into six equal pieces, and round each one.

Gather the seam underneath so the surface remains slightly taut.

Arrange the rounded dough on a tray and let it proof a second time.

Before it over-expands, press the chilled streusel onto the tops; use enough pressure to attach it, but not so much that the dough collapses.

Bake in a 180C oven until the tops crack and turn golden.

Move the buns to a rack after baking so steam can escape from the bottom, which keeps the bread soft inside and the crumble crisp.