Do you have any food or ingredient you don’t like to eat? In my case, one of them is peanut butter. lol Since so many people like peanut butter, I can see peanut butter related food everywhere around me. As a joke, my husband tells me I’m weird if I don’t like peanut butter. Anyway, I decided to make something with peanut butter to share with you. We have this peanut buttercream bread in Korean bakeries. But oops … I just started taste testing in my videos recently … what I should I do now? I don’t like peanut butter … should I try it? lol I do believe that there are people out there who don’t like peanut butter like me, or are unfortunately allergic to it. For those people, and me, I will also make a buttercream bread in the video. I’ll try it. How about that? hehe The result was very successful, so please try it someday.
Yield: 6 Pieces
Short Korean Lesson
- MeokBang aka MukBang (먹방) = Eating Show
- GunChim (군침) = Drool
- 1 Cup All Purpose Flour
- ½ Cup Chopped Unsalted Roasted Peanuts
- 3 Tbsp Warm Milk
- 2 Tbsp Sugar
- 1 Tbsp Unsalted Butter
- 1 Tbsp Powdered Milk (Optional)
- 1 Egg
- ¼ tsp Salt
- ¾ tsp Active Dry Yeast
Peanut Butter Cream Ingredients
- 1 Cup Powdered Sugar
- ⅓-½ Cup Creamy Peanut Butter
- ¼ Cup Salted Butter
- 2 Tbsp Milk
Put 3 Tbsp of warm milk and 2 Tbsp of sugar in your mixer’s bowl. Stir it to dissolve the sugar. Then, add ¾ tsp of active dry yeast into the milk mixture. Gently stir it. Set it aside for about 5 minutes. The warm milk and sugar helps the yeast rise.
Mix 1 cup of all purpose flour, 1 Tbsp of powdered milk, and ¼ tsp of salt in a bowl. Add the dry ingredient mixture into the liquid mixture. Slowly mix the ingredients with your mixer. BTW … do you like my new Kitchen Aid mixer? I love it. hehe
Slowly add 1 beaten egg and 1 Tbsp of soften unsalted butter. I used melted butter in the video and the dough was a little too soft. So, I suggest using just softened butter.
Knead the dough for at least 10 minutes, or until it gets a nice elastic texture with a mixer or with your hands.
If you want to knead the dough by hand, please check the video where I show you how to do it. When you finish kneading the dough, form the dough into a ball.
Put the dough in a large glass bowl and cover the bowl with some plastic wrap.
Let the dough rise for about 2 hours, or until the dough doubles in size. I used my oven light to make the oven slightly warm.
Meanwhile, let’s make the peanut butter cream. First, whisk ¼ cup of softened salted butter for a minute. Then, add ⅓-½ cup of creamy peanut butter, depending on your tastes. Mix it for a minute to make it smooth and creamy.
Add 1 cup of powdered sugar into the peanut butter mixture. While you are mixing it, slowly add 2 Tbsp of milk.
Mix the cream for few minutes until it gets a nice creamy texture. If you don’t want peanut butter, don’t worry. You can also make plain butter cream for this bread recipe. 😉
To do that, follow the same process, but skip the peanut butter and reduce the amount of milk a little. So I mixed ¼ cup of softened salted butter, 1 cup of powdered sugar, and slightly less than 2 Tbsp of milk.
2 hours later, the dough has risen beautifully and doubled in size.
Remove the extra air in the dough by pressing down in the dough a little bit. Divide the dough into 6 ball-shaped pieces.
Flatten a ball into a 2-inch circle shape.
Trifold the flattened dough, then seal the surface with your fingers.
Face the sealed part down and try to make it a flat 3 x 1 inch long rectangular shape.
Brush the top surface of the dough with egg whites or water.
Obtain about ½ cup of chopped unsalted roasted peanuts. Place them on a flat dish.
Push the top surface of the dough down into the peanuts, so that the peanuts will stick to it. I will save 2 roles for myself without the chopped peanuts. 🙂
Place the dough on a cooking sheet.
Put the dough in a warm spot for about 30 minutes to let it rise again.
They are bigger now. Take them out of the oven and preheat your oven to 370˚F (190˚C).
When the oven is ready, bake the rolls for 10 minutes. Depending on your oven, the baking time can be slightly different, so after 8 minutes, check your bread to make sure that it is not burning.
Yay, the bread is done now. It has beautiful golden brown color. Let it cool down little before cutting.
Cut the bread in half, but not all the way through – like hot dog rolls.
Spread your desired amount of peanut butter cream or butter cream on the bread.
It would be nice if we didn’t have to worry about our health or weight when eating delicious food, but life just doesn’t work that way. So, although I enjoyed eating it very much, I didn’t want to eat too much. These 6 pieces of bread worked good for my family of 4. If you try it, please share your thoughts and pictures with me. Thank you very much.
Thanks for the recipe but you embedded your previous video in this post ^^
Have a nice day
Aeri Lee says
Oh no ~~ Thank you very much for your pointing out my mistake. Thanks to you, I just changed it to the right one. 🙂 You also have a wonderful day. See you soon again. 🙂
Which attachment is that on your mixer, Aeri? I tried your recipe today but my attachment looks like a spiral and the dough didn’t ball up like yours.
Aeri Lee says
I used an attachment for kneading dough.. look like a hook..
Aeri my family loves this recipe. It was very hard for me to knead in my mixer. I made this bread this morning and it was too soft and did not ball up in my mixer so I used my had to knead, adding more flour. I tried it again tonight and used the same hook attachment but at a faster speed. That made a difference (and I think my butter was too melty)! My dough was soft and springy this time.
Aeri Lee says
I’m happy to hear that your family love this recipe. Thank you for trying. You figured out how to make it work. Great job. 🙂
I feel I leave out the peanut products, would this be like butter bread? (Bbada bbang?). We have peanut allergies.
I meant “IF I leave out…”
Aeri Lee says
yes as I did in the video.. you can make this bread without peanut bread.. it will be cream bread… I like it better than peanut butter bread..
Thanks! can’t wait to try it!
Karen Bryer says
In instruction #2, where you are adding the flour for the bread, you say to mix it with the powdered SUGAR. I think you mean powdered Milk – there is no powdered sugar in the recipe for the bread. That is for the filling. I can’t wait to try this; it sounds yummy! I can think of other uses for the Peanut Butter Cream, as a topping for a cupcake or in a cannolli or profiterole………… Thank you for the recipe.
Oh.. You are right. I meant powdered milk not powdered sugar. oops.. @,@ thank you so much for your correction otherwise, I wouldn’t notice it. Yes, this is very yummy.. please try it someday. 🙂