Korean Egg Bread

Ingredients

• 2.5 cups all-purpose flour
• ¾ cup whole milk, warmed to 110°F
• 3 tablespoons sugar
• 1 teaspoon instant yeast
• ½ teaspoon salt
• 3 tablespoons butter, softened
• 5 units eggs (4 whole eggs plus 1 yolk for filling and glaze, divided)
• 1 tablespoon milk for egg wash

Instructions

1. 1

   In a small bowl, combine the 0.75 cup warm milk, 3 tablespoons sugar, and 1 teaspoon instant yeast, stirring gently until the yeast dissolves — do not over-stir.

2. 2

   Let this yeast mixture sit at room temperature for 5 minutes until it becomes foamy and smells strongly of yeast — this tells you the yeast is active.

3. 3

   Pour the yeast mixture into a large mixing bowl, then add 2.5 cups flour and 0.5 teaspoon salt, stirring with a wooden spoon until a rough, shaggy dough forms.

4. 4

   Add 3 tablespoons softened butter to the dough and knead by hand in the bowl for 8 minutes, folding the dough back over itself and pushing down with the heel of your hand, until the dough becomes smooth and slightly tacky but not sticky.

5. 5

   Cover the bowl tightly with plastic wrap and place it in a warm, undisturbed spot (like inside a closed oven or cupboard) for 30 minutes, or until the dough has risen to about 1.5 times its original size.

6. 6

   While the dough rises, bring 4 whole eggs to a boil in a small pot of water, then turn off the heat and let them sit in the hot water for 10 minutes.

7. 7

   Transfer the cooked eggs to a bowl of cold water and let them cool for 2 minutes, then gently peel away the shell and white portion, leaving only the soft yolk.

8. 8

   Turn the risen dough out onto a lightly oiled work surface and gently press it into a flat rectangle about 10 inches wide and 6 inches tall, without tearing the dough.

9. 9

   Place the 4 cooked egg yolks in a single line down the center of the dough, spacing them about 2 inches apart.

10. 10

    Starting from the left long edge, roll the dough tightly over the yolks toward the right, like rolling a poster, using your hands to seal the seam with a pinch.

11. 11

    Transfer the filled dough roll to a parchment-lined baking sheet and let it rest uncovered at room temperature for 15 minutes.

12. 12

    Set the oven to 375°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

13. 13

    In a small bowl, whisk together the 1 egg yolk and 1 tablespoon milk until uniform, then brush this mixture evenly over the surface of the dough roll.

14. 14

    Place the baking sheet into the preheated 375°F oven and bake for 20 minutes, or until the surface turns the color of warm honey with light golden-brown edges.

15. 15

    Remove the bread from the oven and let it cool on the baking sheet for 5 minutes, then transfer to a cooling rack and serve warm or at room temperature.

Tools you’ll need

• small bowl
• large mixing bowl
• wooden spoon
• plastic wrap
• small pot
• bowl of cold water
• work surface (counter or cutting board)
• parchment-lined baking sheet
• oven (375°F)
• pastry brush
• cooling rack

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