Soboro bread, also known as Korean streusel bread, is one of the most classic and nostalgic breads in Korea. You’ll find it in just about every Korean bakery — a soft, fluffy brioche-like bun topped with a sweet, crumbly streusel. Growing up, it was one of the most beloved snacks for kids and adults alike, often paired with a glass of milk or a warm cup of coffee.
Traditionally, Soboro bread is made with butter, milk, and eggs. But I wanted to see if I could recreate the same nostalgic flavor and texture using only plant-based ingredients. After a few rounds of testing, I’m so happy with how it turned out — crunchy peanut butter streusel on the outside and pillowy soft vegan brioche on the inside. The nutty sweetness of the peanut butter gives it that classic Soboro flavor, and the contrast between the crisp topping and fluffy bread is just as comforting as the original.
This bread is a wonderful reminder that tradition and innovation can go hand in hand. Converting it into a vegan version doesn’t take away from its essence — if anything, it makes the experience even more satisfying knowing it’s made entirely from plant-based ingredients.
Whether you grew up eating Soboro bread in Korea or you’re discovering it for the first time, this vegan version brings the same joy and comfort. Enjoy it fresh out of the oven, alongside coffee or tea, or even as a sweet breakfast treat. It’s simple, nostalgic, and proof that vegan baking can hold its own against any classic.
Vegan Soboro Bread
Ingredients
- Brioche Dough
70g tangzhong (12g bread flour + 60g water)
96g soy milk
4g instant yeast
240g bread flour
20g sugar
20g agave syrup
40g cooked sweet potato
32g extra virgin olive oil
- Streusel
50g vegan butter (room-temp)
80g sugar
50g peanut butter (smooth)
20g plant-based yogurt or soft tofu
1/2 tsp vanilla extract
140g cake flour
30 almond flour
5g baking powder
1g baking soda
Directions
- Brioche Dough
- Make the Tangzhong
– Whisk bread flour and water in a small saucepan until smooth.
– Heat over medium, stirring constantly, until thickened to a paste-like consistency.
– Transfer to a shallow dish, cover with plastic wrap touching the surface, and chill until cool. - Activate the Yeast
– In a small bowl, stir soy milk and yeast until dissolved.
– If using active dry yeast, let stand for 10 minutes before using. - Mix the Dough
– In a stand mixer with dough hook, combine bread flour, sugar, agave syrup, salt, mashed sweet potato, and olive oil.
– Add the yeast mixture and start mixing on low until combined.
– Increase to medium and knead for until smooth and passes windowpane test. - Add Tangzhong & Bulk ferment
– Add the chilled tangzhong to the dough.
– Knead until fully incorporated, smooth, and elastic.
– Shape into a ball, place in a bowl, cover, and let rise 1–2 hours or until doubled. - Streusel
- In a mixing bowl, cream together the vegan butter, sugar, and peanut butter until smooth and fluffy.
– I used Violife for vegan butter, but other brands like Miyoko work well - Add the plant-based yogurt (or soft tofu) and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the cake flour, almond flour, baking powder, and baking soda.
- Add the dry ingredients into the wet mixture. Use your hands or a spatula to mix until crumbly like sand.
- Chill the streusel in the refrigerator for about 15–20 minutes before using.
- Shpae & Bake
- Divide the dough into 60g portions.
- Let the shaped pieces rest for 15–20 minutes, until the dough relaxes.
- Reshape each piece into a smooth ball, then lightly dip or brush the surface with water.
- Gently press the top of each dough ball onto the prepared soboro streusel.
- Place on a baking tray and proof in a warm spot until the dough has doubled in size.
- Preheat oven to 190°C (375°F). Bake for 13–15 minutes until golden.
