Buldak Pull-Apart Bread

Directions

1. 1

   Heat flour and milk in a saucepan and whisking together until a smooth paste forms. Cool and set aside.

2. 2

   Mix everything together and set aside.

3. 3

   Activate the yeast by combining the yeast, sugar, and warm milk in a small bowl and leaving it until frothy.

4. 4

   To a stand mixer, add the flour, yeast mixture, gochugaru, gochujang, and egg. Mix on medium for 2 minutes until a rough ball forms, then add the butter a few cubes at a time and mix until incorporated.

5. 5

   Mix on medium for about 8 minutes or until a smooth stretchy dough forms, then place into a greased bowl and prove until doubled in size (1-1.5 hours).

6. 6

   Once doubled in size, punch the dough down, then turn out onto a floured work surface.

7. 7

   Sprinkle flour over the top and roll out into a rough rectangle about 1cm thick.

8. 8

   Spread over infused butter then sprinkle over the cheese.

9. 9

   Cut the dough into 12 pieces.

10. 10

    Take one piece, fold in half and place folded side up in a greased loaf pan.

11. 11

    Repeat with remaining dough, then cover and prove until puffy (45 min-1 hour).

12. 12

    Preheat oven to 180C/350F, then bake on one of the lower racks for 45 minutes (cover with foil if it starts browning too quickly!).

13. 13

    Cool in tin for 5 minutes then turn out and devour!