Sweet and Crispy Gonggalbbang (Hollow Crispy Bread)
Chinese-style hollow crispy bread filled with a sweet sugar filling, rolled thin, and baked crisp in the oven.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This home-baked snack puffs up completely hollow inside, making it delightfully crispy and sweet. Baked in the oven rather than deep-fried, it has a clean taste, and the key trick is rolling the dough thin enough that the filling shows through.
- Servings
- about 4 servingsOriginal: 8 pieces
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Bread flour200 g (2 cups)
- Sugar1 tbsp
- Salt0.5 tsp
- Instant dry yeast0.5 tsp
- Water120 g (1/2 cup + 1 tbsp)
- Olive oil (or grapeseed oil, corn oil)1 tbsp
Filling
- Dark brown sugar3 tbsp
- Brown sugar1 tbsp
- Ground cinnamon0.5 tsp
- Salta little
- Sift the flour twice.
- Warm the water beforehand.
- Adding almond or peanut powder to the filling makes it even nuttier.
Steps
Place the sugar, salt, and yeast on top of the sifted flour, keeping them spaced apart.
Mix the salt and sugar into the nearby flour with a spatula.
Mix the yeast with the flour surrounding it as well.
Mix everything together completely so the salt, sugar, and yeast are evenly distributed throughout the flour.
Because salt and sugar can hinder the fermentation of yeast, you coat each with flour first before mixing it all together.
Pour in the oil and water.
Mix until it comes together into a single lump.
Knead for about 10 minutes until the dough becomes smooth.
Shape into a ball, place in a plastic bag, and refrigerate for 30 minutes.
For the filling, mix 3 tbsp dark brown sugar, 1 tbsp brown sugar, 0.5 tsp ground cinnamon, and a little salt together.
Take the dough out of the refrigerator, divide into 8 portions, and flatten each into a round.
Fill with the filling.
Pull the edges of the dough toward the center and pinch tightly with your fingers to seal well.
Place the sealed side down and roll out thin with a rolling pin so the filling spreads evenly.
Dust with a little flour as you roll so it does not stick.
Roll as thin as possible until the filling shows through to make it crispy.
The size I made was about 11-12 cm in diameter.
Dab a little water in the center, place sesame seeds on top, and press down lightly with your hand.
Bake at 200°C for about 9-10 minutes.
Ppunwife's tips
- Because salt and sugar can hinder the fermentation of yeast, you coat each with flour first before mixing it all together.
- Roll as thin as possible until the filling shows through to make it crispy.
- Dust with a little flour as you roll so it does not stick.
FAQ
How thin should I roll the dough to get a crispy texture?
You need to roll it as thin as possible until the filling inside shows through the dough so that it turns out crispy when baked.
Is there anything to keep in mind when mixing the dry ingredients?
Since salt and sugar can interfere with yeast fermentation, coat each of them in flour first before mixing everything together.
Why is brown sugar mixed into the filling?
Using only dark brown sugar makes the color overly dark, so mixing in brown sugar helps balance the color.
Should I use dusting flour when rolling out the dough?
It is best to dust with a little flour as you roll so the dough does not stick to the rolling pin.
