Korean salt bread

Ingredients

• 300 g all-purpose flour
• 5 g instant yeast
• 20 g sugar
• 5 g salt
• 170 ml whole milk (lukewarm)
• 1 egg
• 30 g softened butter (for the dough)
• 60 g cold butter (for the filling, 10 g per roll)
• 30 g melted butter (for brushing)
• Coarse sea salt to taste

Instructions

1. 1

   In a large bowl, mix 300 g all-purpose flour, 5 g instant yeast, 20 g sugar and 5 g salt. Stir briefly to combine.Add 170 ml lukewarm whole milk and 1 egg. Knead by hand or with a stand mixer until you have a smooth dough, about 8 minutes.Add 30 g softened butter in pieces and knead another 5 minutes until the dough is elastic and no longer sticky.Cover the bowl with plastic wrap or a damp tea towel and let the dough rise for 1 hour in a warm place until it has doubled in size.Divide the dough into 6 equal pieces. Roll each piece into an elongated triangle about 25 cm long.Place a small knob of cold butter on the wide end of each triangle (about 10 g per roll). Roll the dough tightly from the wide side toward the point so the butter is enclosed.Place the rolled buns with the point facing down on your baking sheet or in your bread pan. Leave enough space between the rolls.Cover them again and let them proof for another 30 minutes in a warm place.Preheat the oven to 180°C (conventional heat).Just before baking, brush the rolls with a mixture of 30 g melted butter and a generous pinch of coarse sea salt. Make sure to brush each roll generously.Bake the rolls for 15 to 18 minutes in the oven until nicely golden brown.Remove them from the oven and immediately brush them again with melted butter and a little extra coarse salt. Serve warm.