Desserts, Drinks & Baking

Soybean Soboro Buns with Sweet Potato Cranberry Filling

Name: Soybean Soboro Buns with Sweet Potato Cranberry Filling
Prep time: 150 min
Cook time: 20 min
Total time: 170 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 320 g Bread flour; 80 g Raw soybean flour; 140 ml Warm milk; 8 g Yeast; 2 Eggs; 20 g Coconut oil; 2 g Salt; 100 g Soft rice flour; 60 g Roasted soybean powder; 2 g Baking powder; 2 Eggs; 60 g Butter; 500 g Sweet potatoes; 50 g Milk; 100 g Dried cranberries; 30 g Almonds

콩가루 소보로

Soft buns made with raw soybean flour, filled with a sweet potato, cranberry and almond mousse and topped with a roasted soybean flour and rice flour crumble crust. Soybean powder replaces sugar in both dough and crumble, and cranberries add tang.

📝 Step-by-Step Instructions

For the filling, mix steamed sweet potato with the milk, chopped almonds and cranberries. (Boiled sweet potatoes are wetter, so adjust the milk.)

Soybean Soboro Buns with Sweet Potato Cranberry Filling — step 1

For the crumble, soften the butter, mix in the roasted soybean powder and a pinch of salt, add the eggs a little at a time so it doesn't split, fold in the sifted rice flour and baking powder, and chill for 30 minutes.

Soybean Soboro Buns with Sweet Potato Cranberry Filling — step 2

Knead all the dough ingredients except the coconut oil into a ball, add the coconut oil and knead until smooth, then let rise until doubled (about 1 hour).

Soybean Soboro Buns with Sweet Potato Cranberry Filling — step 3

Divide into 30 g pieces, round and rest for about 15 minutes, then deflate and wrap each around 40 g of filling.

Soybean Soboro Buns with Sweet Potato Cranberry Filling — step 4

Divide the crumble into 20 g pieces, roll each thin on plastic wrap and use the wrap to drape it over the buns. (Dust with flour if it sticks.)

Soybean Soboro Buns with Sweet Potato Cranberry Filling — step 5

Place on a tray, proof for about 15 minutes and bake at 180°C top / 160°C bottom for 20 minutes.

Soybean Soboro Buns with Sweet Potato Cranberry Filling — step 6

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.