Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
For a long time, one of my family's favorite pastry recipes has been Korean bbang (also spelled ppang). These are fluffy, soft, rich, and buttery bread rolls that are filled with red bean paste. The mildly sweet bread and the almost-chocolaty red bean paste is a delicious combination. There's nothing better than eating these buns warm from the oven!
Of course, bbang lends itself well to an infinite number of variations, since all you need to do is change the filling. Recently I've had a huge surplus of blackberries, and so I decided to try using some of my blackberry jam as a filling.
Read More From Delishably
I recommend using a firm blackberry jam in this recipe; otherwise the filling will spread out too much.
The blackberry filling is a luscious and fruity equivalent to the traditional red bean paste. A hint of cinnamon in the sweet bread complements the blackberry flavor magnificently.
I based this recipe in large part on Anri Kitchen's recipe for red bean paste ppangs.
- 4 cups all-purpose flour
- 2 cups firm blackberry jam
- 2/3 cup lukewarm milk
- 2/3 cup lukewarm water
- 1/3 cup melted butter
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1/3 cup sugar
- blackberries, for garnish
- egg or melted butter, for brushing the top of the pastries
- Place the flour in a large bowl. Make three holes, and fill each with 1/3 of the sugar, cinnamon, yeast, and salt. Then cover the holes with the flour.
- Heat up the milk and water; then pour it into the bowl and mix either with a fork or with your hands.
- Melt the butter and pour it in the bowl. Begin kneading the dough. It will be initially very sticky but after some kneading it will come together. You can add additional flour if it seems too wet. Knead at length, up to 30 minutes, until it is smooth and elastic.
- Place the dough in a warm spot such as an oven with the light on, in a lightly oiled bowl with plastic wrap over the top, for 40 minutes.
- Take the risen dough out of the bowl and punch it down to release the air. Then divide it into 16 equal pieces (you can do this by cutting the dough in half, then cutting each of the resultant pieces in half, then in half again, and then in half again). Roll/flatten each resultant piece out into a large round circle.
- Place some of the blackberry jam in the middle of each circle, and then proceed to close them up into a ball. Don't be too ambitious, as the blackberry jam can be difficult to close up if too much is put in. When sealing them, be careful to not get your hands dirtied with the blackberry jam, and to close the dough over the jam in the middle, like it is in a pocket.
- Repeat this until every ball is filled. With a knife, cut out 8 little incisions on the side for decoration, like an 8-sided star. Apply egg yolk now or melted butter after coming out of the oven for a nice browning effect. Place a blackberry on top of each for garnish. Let the buns rest 15 minutes while the oven preheats to 350 degrees F.
- Place the pastries on a greased baking sheet with some distance between them so they don't get stuck to each other in the oven. Bake for 20 minutes. They will last a while, but are particularly delicious when eaten warm from the oven.