Korean Baked Sweet Bread Dough

The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat.

Ingredients

• 1 tbsp active dry yeast (1 package)
• 3 tbsp sugar
• 1 cup warm milk
• 1 egg
• 3/4 cup vegetable oil
• 3 1/2 cups all-purpose flour, and more for dusting and kneading

Directions:

Put the yeast and 1 tablespoon of the sugar in a small bowl.

Add 1/4 cup of the warm milk.

Let stand 5 minutes, then stir to dissolve.

It should foam and bubble.

If it does not, discard and use a fresh package of yeast.

Stir in the egg, oil and remaining milk.

Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade.

Process for 2 seconds.

With the machine running, pour the warm milk mixture down the feed tube in a steady stream.

Process until it forms a rough ball.

If ball is sticky and wet, add a little more flour.

Process a few seconds longer, or until dough pulls away from the sides of the bowl.

Remove dough to a lightly floured board.

Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.

Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.

Punch down dough and place on a lightly floured surface.

It is now ready to form into rolls, buns or loaves.

If preparing filled buns: Cut dough in half.

Form each half into a 12-inch long log; cut into 10 pieces.

Roll each piece into a 4-inch circle.

Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.

If right-handed, place a dough circle in palm of your left hand.

Put a big tablespoon of filling in the; middle; put left thumb over the filling.

With your right hand, bring up edge and make a pleat in it.

Rotate circle a little and make a second pleat.

As you make each pleat, gently pull it up and around as if to enclose your thumb.

Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal.

Place bun pleated side down on a parchment square.

Repeat with remaining dough and filling.

Put buns 1 1/2 inches apart on a baking sheet.

Let rise until doubled in size, 30 minutes to 1 hour.

Preheat oven to 350 degrees F.

Beat egg yolks with water and sugar; brush over buns.

Bake for 20 minutes.

Serve.

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