Homemade Korean Salt Bread | Seoul's Hottest Baked Good

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer similar crunch and nutrition.

Make a tang by mixing 20 g of bread flour with 100 g of water to form a paste.

Cook the tang over medium-low heat until it thickens.

Combine 350 g of high strength bread flour and 100 g of cake flour in a bowl.

Add 30 g of sugar, 6 g of active dry yeast, 10 g of salt, and 30 g of milk powder to the flour mixture and mix well.

Add 200 ml of hot tap water and the cooled tang to the dry ingredients.

Knead the dough for about 10-12 minutes until smooth and elastic.

Cover the dough and let it proof until doubled in size, about 60 minutes.

Divide the dough into 12 pieces and shape each into a triangle.

Place a piece of cold butter inside each triangle and roll it up into a crescent shape.

Let the shaped rolls proof for another hour until doubled in size.

Preheat the oven to 400°F.

Brush the tops of the rolls with an egg wash and sprinkle with flaky salt.

Bake in the preheated oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens