Korean-Style Breakfast Buns with Spiced Pecans

Name: Korean-Style Breakfast Buns with Spiced Pecans
Prep time: 40 min
Cook time: 20 min
Yield: 12

breakfast korean buns pecans sweet bread asian-fusion yeast

Breakfast

These fluffy Korean-inspired breakfast buns are filled with gochujang-spiced pecans and brown sugar, creating a unique sweet-spicy morning treat topped with a glossy honey glaze.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 40 Cook: 20

Ingredients

500g4 cups bread flour
7g1 packet (2 1/4 tsp) instant yeast
50g1/4 cup granulated sugar
7.5ml1 1/2 tsp salt
240ml1 cup whole milk, warmed to 38°C (100°F)
2 large2 large eggs, room temperature
60g1/4 cup unsalted butter, softened
200g1 1/2 cups pecans, roughly chopped
150g3/4 cup brown sugar, packed
30ml2 tbsp gochujang (Korean chili paste)
15ml1 tbsp soy sauce
15ml1 tbsp toasted sesame oil
60g1/4 cup butter, softened (for filling)
5ml1 tsp ground cinnamon
2.5ml1/2 tsp ground ginger
90ml6 tbsp honey
30g2 tbsp butter (for glaze)
30ml2 tbsp black sesame seeds
1 large1 large egg, beaten with 1 tbsp water

Instructions

In stand mixer bowl, combine 500g4 cups bread flour, 7g1 packet (2 1/4 tsp) instant yeast, 50g1/4 cup granulated sugar, and 7.5ml1 1/2 tsp salt.
Add 240ml1 cup whole milk, 2 large2 large eggs, and 60g1/4 cup unsalted butter. Using dough hook, mix on low until combined, then medium speed 8-10 minutes until smooth and elastic.
Place in greased bowl, cover, and rise in warm place 1 hour until doubled.
Meanwhile, prepare filling: Toast 200g1 1/2 cups pecans in dry skillet 5 minutes until fragrant. Cool slightly.
Mix pecans with 150g3/4 cup brown sugar, 30ml2 tbsp gochujang (Korean chili paste), 15ml1 tbsp soy sauce, 15ml1 tbsp toasted sesame oil, 60g1/4 cup butter, 5ml1 tsp ground cinnamon, and 2.5ml1/2 tsp ground ginger until well combined.
Punch down dough and divide into 12 equal pieces. Roll each into 15cm (6-inch) circle.
Place 30ml (2 tbsp) filling in center of each circle. Gather edges and pinch to seal, forming a bun.
Place seam-side down in greased 23x33cm (9x13-inch) pan, leaving space between buns.
Cover and rise 30-40 minutes until puffy. Preheat oven to 180°C (350°F).
Brush buns with 1 large1 large egg and sprinkle with 30ml2 tbsp black sesame seeds.
Bake 18-20 minutes until golden brown.
While baking, heat 90ml6 tbsp honey and 30g2 tbsp butter (for glaze) in small saucepan until butter melts.
Brush hot buns with honey glaze immediately after removing from oven.
Cool 10 minutes before serving warm.

Ingredients

id: bread_flour metric: 500g imperial: 4 cups name: bread flour
id: instant_yeast metric: 7g imperial: 1 packet (2 1/4 tsp) name: instant yeast
id: granulated_sugar metric: 50g imperial: 1/4 cup name: granulated sugar
id: salt metric: 7.5ml imperial: 1 1/2 tsp name: salt
id: warm_milk metric: 240ml imperial: 1 cup name: whole milk, warmed to 38°C (100°F)
id: eggs metric: 2 large imperial: 2 large name: eggs, room temperature
id: butter_dough metric: 60g imperial: 1/4 cup name: unsalted butter, softened
id: pecans metric: 200g imperial: 1 1/2 cups name: pecans, roughly chopped
id: brown_sugar metric: 150g imperial: 3/4 cup name: brown sugar, packed
id: gochujang metric: 30ml imperial: 2 tbsp name: gochujang (Korean chili paste)
id: soy_sauce metric: 15ml imperial: 1 tbsp name: soy sauce
id: sesame_oil metric: 15ml imperial: 1 tbsp name: toasted sesame oil
id: butter_filling metric: 60g imperial: 1/4 cup name: butter, softened (for filling)
id: cinnamon metric: 5ml imperial: 1 tsp name: ground cinnamon
id: ginger_powder metric: 2.5ml imperial: 1/2 tsp name: ground ginger
id: honey metric: 90ml imperial: 6 tbsp name: honey
id: butter_glaze metric: 30g imperial: 2 tbsp name: butter (for glaze)
id: black_sesame_seeds metric: 30ml imperial: 2 tbsp name: black sesame seeds
id: egg_wash metric: 1 large imperial: 1 large name: egg, beaten with 1 tbsp water

Instructions

In stand mixer bowl, combine {bread_flour}, {instant_yeast}, {granulated_sugar}, and {salt}.
Add {warm_milk}, {eggs}, and {butter_dough}. Using dough hook, mix on low until combined, then medium speed 8-10 minutes until smooth and elastic.
Place in greased bowl, cover, and rise in warm place 1 hour until doubled.
Meanwhile, prepare filling: Toast {pecans} in dry skillet 5 minutes until fragrant. Cool slightly.
Mix pecans with {brown_sugar}, {gochujang}, {soy_sauce}, {sesame_oil}, {butter_filling}, {cinnamon}, and {ginger_powder} until well combined.
Punch down dough and divide into 12 equal pieces. Roll each into 15cm (6-inch) circle.
Place 30ml (2 tbsp) filling in center of each circle. Gather edges and pinch to seal, forming a bun.
Place seam-side down in greased 23x33cm (9x13-inch) pan, leaving space between buns.
Cover and rise 30-40 minutes until puffy. Preheat oven to 180°C (350°F).
Brush buns with {egg_wash} and sprinkle with {black_sesame_seeds}.
Bake 18-20 minutes until golden brown.
While baking, heat {honey} and {butter_glaze} in small saucepan until butter melts.
Brush hot buns with honey glaze immediately after removing from oven.
Cool 10 minutes before serving warm.

Tips

Gochujang Level: Start with less gochujang if unfamiliar with Korean chili paste. It adds sweet-savory heat.

Pecan Preparation: Chop pecans coarsely for best texture. Too fine and they'll dissolve into filling.

Dough Consistency: Dough should be soft but not sticky. Add flour 1 tablespoon at a time if needed.

Make-Ahead: Prepare buns night before through step 8. Cover tightly and refrigerate. Bring to room temperature before final rise.

Filling Variations: Try with walnuts, or add 60g (1/3 cup) mini chocolate chips for sweet contrast.

Individual Baking: Bake in muffin tins for perfectly round individual buns.

Storage: Keep covered at room temperature 2 days or freeze up to 1 month. Reheat in microwave 20 seconds.

Serving Suggestions: Delicious with Korean-style coffee or green tea. Also great with scrambled eggs for complete breakfast.