mammoth bread.
mammoth bread (맘모스빵) is a korean baked good - two giant flat brioches stuffed with red bean paste & topped with peanut crumble, sandwiched together with vanilla bean whipped cream & strawberry jam. it's soft & crunchy, and so flavorful with the various fillings - a cup of milk on the side is a must. my favorite bread from my childhood!
note: full recipe credits to Cookat korea - [COOKAT KOREA] 커서 더 맛있는 #맘모스빵 만들기. I translated the original korean recipe (2 giant brioches & peanut crumble sections below) to english and have made some adjustments to the process
ingredients
brioche
100g (1/4 cup + 3 tbsps) whole milk
3g (1 tsp) active dry yeast
40g (1/4 cup + 2 tbsps) granulated sugar, divided (5g + 35g)
1 large egg, room temperature
250g (~2 cups + 1 tbsp) bread flour
4g (1 tsp) kosher salt
10g (1 1/2 tbsps) dry milk powder
30g (~2 tbsps) unsalted butter, softened
480g red bean paste (koshian/smooth type), divided (240g + 240g)
1 large egg, beaten for egg wash
peanut crumble
80g (~5 1/2 tbsps) unsalted butter, softened
50g (~3 tbsps) peanut butter
20g (1 tbsp) corn syrup
85g (~1/4 cup + 3 tbsps) granulated sugar
1g (1/4 tsp) kosher salt
4g (1 tsp) baking powder
200g (~1 1/2 cups + 2 tbsps) all-purpose flour
fillings
vanilla bean whipped cream
240g (1 cup) heavy whipping cream
7g (1 tbsp) powdered sugar
10g (1/2 tsp) vanilla bean paste or extract
strawberry jam, a generous amount
tools
digital scale
glass measuring cup
whisk
stand mixer with dough hook
rubber spatula
large bowl + 1/2 tsp neutral oil to grease bowl
plastic wrap and/or cloth
large bowl
bench scraper/knife
rolling pin
baking sheet(s) with parchment paper
pastry brush
wire rack
medium bowl
hand mixer or stand mixer
butter knife
serrated bread knife
steps
make the brioche dough: yeast mixture: in a glass measuring cup, heat milk in the microwave for about 45 seconds (it should be around 110F, warm to touch). then add in yeast & 1 tsp (~5g) sugar, whisk until dissolved. let sit for 5 minutes until foamy. add in 1 egg and whisk until combined
dry ingredients: combine bread flour, salt, dry milk powder, & remaining (~35g) sugar in a stand mixer bowl. pour in yeast mixture from step 1 to dry ingredients. mix on low with dough hook until dough separates from the sides of the bowl. dough should mainly be stuck on the hook and the bottom of the bowl (about 5 minutes)
add in butter, one small piece at a time - mix on low until all incorporated. this can take some time
increase speed to medium-high and knead for about 2 minutes until dough comes together. dough should be somewhat smooth and tacky
form dough into a smooth ball. place it into a greased large bowl (use 1/2 tsp oil), cover with plastic wrap/cloth and let proof for about 1.5 hours, until doubled in size
make the peanut crumble: in a large bowl, combine softened butter & peanut butter and whisk until smooth. add in sugar, corn syrup, salt, & baking powder and whisk until combined. add in flour and mix with a spatula until crumble forms - you should have large and small pieces. set aside
continue making the brioche dough: once dough doubles in size, gently punch down dough to deflate and remove excess air
on a slightly floured surface, evenly divide dough into two doughs. cover doughs and let sit for 20 minutes
divide red bean paste (240g and 240g) and roll into a 2 balls. roll out each dough big enough to completely wrap each red bean paste ball. using a rolling pin, gently roll out each dough ball into a big oval shape, as thin as you can. both doughs should be roughly the same size
transfer rolled out doughs to a baking sheet(s) with parchment paper and brush each dough with egg wash. immediately top with a generous amount of peanut crumble. lightly pat crumble on to doughs so that crumble sticks to dough
cover and let dough proof for another 30 minutes. preheat oven to 350f and have it ready before the end of the 2nd proof
bake for 20-25 minutes at 350F in the oven. place baked brioches on a wire rack and let cool completely before assembling
make the whipped cream: right before assembling mammoth bread, in a medium bowl, combine heavy cream, powdered sugar, & vanilla bean paste or extract. with a hand mixer/stand mixer, whip on medium-high speed until stiff peaks. do not overmix
assemble the mammoth bread: flip cooled brioches upside down so that the peanut crumble is on the bottom. on one brioche, spread a generous amount of strawberry jam. on other brioche, spread a generous amount of whipped cream. gently sandwich both brioches together
gently slice and enjoy!
notes
for 2 smaller mammoth breads, in step 8, divide the brioche dough into 4 equal pieces instead of 2. in step 9, divide red bean into 4x 120g balls. roll out each dough and completely wrap each red bean paste ball. using a rolling pin, gently roll out each dough ball into a big oval shape, as thin as you can. all doughs should be roughly the same size, they will become pairs (4 doughs, 2 pairs, 2 smaller mammoth breads). continue on with step 10. in step 14, you will spread strawberry jam and whipped cream on 2 brioches and creating 2 smaller mammoth breads
in step 9, when you thinly roll out the doughs, the red bean might burst out - that is okay! you can cover it with the peanut crumble on top
you can replace the vanilla bean whipped cream with your favorite buttercream recipe
store any leftover mammoth bread tightly covered for a couple of days
