Cakes & Bread
Korean Purple Sweet Potato Bread (Goguma Bread) - Soft and Sweet
Prep
30 min
Cook
18 min
Servings
9
Level
Medium
Goguma bread is a popular bread found in Korean bakeries, filled with soft, sweet mashed purple sweet potato with a touch of condensed milk. Its texture is soft and layered, topped with mashed sweet potato that makes it look beautiful and tempting. Perfect as an afternoon tea companion or for kids' school lunchboxes.
🧂 Ingredients
🍽️ Servings: 9
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams High-protein wheat flour
- 150 ml Warm milk
- 5 grams Instant yeast
- 40 grams Granulated sugar
- 3 grams Salt
- 15 grams Milk powder
- 1 Egg
- 40 grams Unsalted butter, melted
- 400 grams Purple sweet potato, steamed and mashed
- 3 tbsp Sweetened condensed milk (white)
- 20 grams Unsalted butter for filling
- 2 tbsp Granulated sugar for filling
- 2 tbsp Milk for brushing
- 1 tbsp Black or white sesame seeds for sprinkling
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👩🍳 Instructions
- 1 Mix the wheat flour, granulated sugar, milk powder, and instant yeast in a large bowl, and stir until well combined.
- 2 Pour in the warm milk and egg, then knead until the dough starts to come together, and add the salt.
- 3 Keep kneading while gradually adding the melted butter little by little until the dough is smooth, elastic, and no longer sticky to the touch, about 15-20 minutes.
- 4 Shape the dough into a ball, place it in a bowl lightly greased with oil, cover with plastic wrap, and let it rest in a warm place for 45-60 minutes until doubled in size.
- 5 While waiting, make the filling: mix the mashed purple sweet potato with the condensed milk and butter for the filling, stirring until it becomes a smooth paste. Set aside a little for the topping.
- 6 Punch down the risen dough, weigh it, and divide into 8-10 equal portions, then shape each into a ball.
- 7 Flatten each ball of dough, add about 1-2 tbsp of the purple sweet potato filling in the center, then reshape into a ball and seal the edges well so the filling doesn't leak out.
- 8 Arrange the filled dough balls on a baking sheet lined with parchment paper, spacing them well apart, cover with a clean cloth, and let rest again for 30-40 minutes until puffy.
- 9 Preheat the oven to 175°C (350°F). Before baking, brush the surface of the bread with milk, add a little of the remaining mashed purple sweet potato on top as a topping, and sprinkle with sesame seeds.
- 10 Bake for 15-18 minutes until the surface of the bread is golden brown and cooked through evenly. Remove from the oven and let cool before serving.
💡 Tips
• Make sure the purple sweet potato is completely smooth with no lumps so the filling feels soft when you bite into it
• Test the dough's windowpane by stretching a small piece; if it forms a thin, translucent layer without tearing, it's ready
• If you want a deeper purple color, add a bit of natural purple food coloring made from sweet potato extract
• Store the bread in an airtight container to keep it soft for up to 2 days, or freeze for longer storage
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
5 gramg
Protein
7 gramg
Fat
34 gramg
Carbs
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