# Soboro Brioche

Nutty and rich Soboro crumbs with a soft brioche dough base that pairs perfectly with coffee or milk.

- Servings: 23 servings
- Cuisine: Japanese
- Category: Baked Goods
- Language: en

## Ingredients

- 375 g bread flour
- 125 g T65 flour
- 75 g milk
- 250 g egg
- 90 g sugar
- 10 g salt
- 13 g fresh yeast
- 250 g cold butter
- 140 g butter
- 45 g 100% peanut butter
- 150 g sugar
- 12 g starch syrup
- 30 g egg
- 200 g all-purpose flour
- 84 g corn powder
- 3 g salt
- 5 g baking powder
- 3 g baking soda

## Instructions

1. Cut the dough into pieces and place it on a pile of flour.
2. Mix the dough and flour together until crumbly.
3. Shape the dough into a ball.
4. Place the dough ball on a pile of soboro.
5. Press the dough into the soboro.
6. Place the formed dough on a baking sheet.
7. Bake the doughs.
8. Remove the baked goods from the oven.

## Tips

- Mix all dough ingredients except butter, then gradually add butter and mix until smooth.
- Rest dough at room temperature for one hour, then chill in fridge for 12 to 24 hours.
- Mix wet Soboro ingredients until creamy, then add chilled dry ingredients and mix by hand until crumbly.
- Divide dough into 50g portions, shape into balls, and chill for one to two hours.
- Reshape dough, lightly wet, and press soboro on top.
- Proof at 27°C for two hours.
- Bake at 170°C for 12 to 13 minutes.

## Source

- Original video: https://www.instagram.com/reel/DE4-FwNvKby/?igsh=aDhrbzFkaHVsNWt4
- Recipe page: https://www.cliprecipe.com/recipe/7700d269-39a1-4121-9926-67222bb7320a
- Extracted: 2025-06-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt