Korean Salt Bread (Shio Pan / Sogeumppang)

In a large bowl or a stand mixer bowl, combine bread flour, sugar, salt, and yeast. Mix them together briefly.

In a separate container, combine milk, whipping cream, and water. Stir to mix.

Gradually pour the wet mixture into the dry ingredients while the mixer is on low speed. Mix until a rough dough forms.

Add the softened unsalted butter to the dough and continue to knead until the dough is smooth and elastic.

Form the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rest for 1 hour until doubled in size.

While the dough is resting, cut the unsalted butter for the filling into 6 sticks, each weighing 12 grams. Chill them in the refrigerator.

After 1 hour, take the proofed dough out, knead it lightly to release air, and divide it into 6 equal pieces, about 80g each.

Roll each piece of dough into a smooth ball. Place them on a tray, cover with a cloth, and let rest for 15 minutes.

Shape the rested dough balls into a teardrop shape first.

Roll out each teardrop-shaped dough into a long, thin triangle, about 16 inches long.

Place a chilled butter stick at the wide end of the dough and roll it up tightly towards the pointed end, like a croissant.

Place the shaped rolls on a baking sheet. Cover them and let them rest for a final 1 hour.

After the final rest, spray the rolls lightly with water and sprinkle pearl salt on top.

Place the baking sheet in a preheated oven. Spray water into the oven 2-3 times before closing the door. Bake at 200°C (392°F) for 12 minutes.

Once baked, remove the bread from the oven and immediately brush the tops with melted butter for a glossy finish.