Once you start baking bread at home, one menu item you definitely want to try is soboro bread.

The outside is crispy and sweet with a generous topping of soboro, while the inside is fluffy, making it perfect for kids' snacks or to enjoy with a cup of coffee.

You can make delicious soboro bread even without an oven, just using an air fryer, so feel free to give it a try.

Ingredients for Soboro Bread

200g strong flour, 50g weak flour, 4g salt, 8g instant yeast, 38g sugar, 25g unsalted butter, 1 egg, 100g milk

First, the most important point when preparing the dough!

Please measure the sugar, salt, and yeast separately so they do not touch each other from the beginning.

This is because if the yeast comes into direct contact with salt or sugar, its fermentation power can decrease.

After placing the ingredients in a bowl, mix them lightly overall, then start kneading by adding all the ingredients except for the butter.

When the dough comes together and starts to form gluten when stretched by hand, that's when you should add the butter.

Adding the butter later rather than at the beginning will create a chewier and softer texture.

Continue kneading until the butter is completely absorbed, resulting in a smooth and elastic surface.

When the dough is stretched thinly without tearing and forms a thin membrane, it indicates that the gluten is well developed.

Shape the dough into a smooth ball and place it in a bowl for the first fermentation.

This usually takes about 40 minutes, but the volume is more important than the time.

Wait until it has increased to about 2 to 2.5 times its original size.

The fermentation time may vary depending on the season or indoor temperature.

While the dough is fermenting, you can prepare the soboro topping to use your time efficiently.

Soboro Topping

The key to making soboro is to first mix the butter and sugar until creamy, then add the flour and other dry ingredients, lightly rubbing them together to create a sandy texture. It should be generously sprinkled on top of the bread dough to enjoy the crispy texture and sweet flavor when baked.

After the first fermentation, divide the dough into 40g pieces, shape them into balls, and let them rest for about 15 minutes.

After the intermediate fermentation, the dough will become softer, making it much easier to shape.

Once the bench time is over, reshape the dough into tight balls again.

Spread the soboro generously on the work surface, dip only the bottom of the dough in water, and then press it onto the soboro.

There's no need to brush water; this method makes it much easier for the soboro to stick.

It's important to coat the dough generously with soboro to achieve a delicious and nutty flavor when baked.

Place the well-coated dough in the air fryer basket or pan with some space in between.

Since the dough will expand during fermentation, it's best to ensure there's enough space to prevent them from sticking together.

Now, start the second fermentation. This typically takes about 40 to 50 minutes, but again, focus on the volume of the dough rather than the time.

When the dough has puffed up nicely, it's ready to bake.

Preheat the air fryer to 180 degrees, then place the bread inside and bake for about 12 to 15 minutes.

Since the heating power varies by device, it's a good idea to check the color halfway through.

If using an oven, bake at 190 degrees for about 17 to 20 minutes until golden brown.

Once the soboro bread is perfectly golden, let it cool on a wire rack for a moment before enjoying the crispy outside and moist inside.