Matcha Milk Bread Turtles

77 cookbooks

Adding a filling of finely chopped white chocolate to the matcha milk bread turtles made all the difference that elevated these sweet rolls to greatness.


Serves 10

23 Ingredients

3 Tbsp Flour

1/4 cup Water

1/4 cup Milk

270 g Bread Flour

100 g Granulated Sugar

12 g Matcha

5 g Instant Yeast

4 g Fine Salt

4 g Non-Fat Dry Milk Powder

70 g Whole Milk at Room Temperature

1 tsp Vanilla Extract

1 Egg

28 g Unsalted Butter

90 g White Chocolate

12 in Black Sesame Seeds

1 1/2 tsp Active Dry Yeast

1/4 cup Warm Water

1 Tbsp Granulated Sugar

1 1/2 tsp Vegetable Oil

1/2 tsp Salt

1/3 cup Rice Flour

1 Tbsp Cocoa Powder

to taste Granulated Sugar

26 Steps

Steps 1

Make the tangzhong. In a small saucepan, whisk together the Water, Milk and Flour. Whisk until no lumps remain.

Steps 2

Heat this mixture over medium low heat, stirring constantly. The mixture will thicken and streaks from your whisk will appear, this usually takes about 3-5 minutes. Remove from the heat. Transfer the mixture from the saucepan to a clean bowl - let cool to room temperature.

Steps 3

Make the dough. Whisk together the Bread Flour, Granulated Sugar, Matcha, Instant Yeast, Fine Salt and Non-Fat Dry Milk Powder in the bowl of your stand mixer.

Steps 4

In a small bowl, whisk together the Whole Milk at Room Temperature, Vanilla Extract, whisked Egg and the cooled tangzhong.

Steps 5

Add the liquid ingredients to the dry ingredients. With the dough hook, knead blend for a few minutes until just combined.

Steps 6

Add the Unsalted Butter and knead the dough for about 7-10 more minutes. It will feel elastic and slightly sticky.

Steps 7

Knead the dough into a ball shape and place into a greased bowl. Cover and place in a warm place to rise for 1 1/2 hours.

Steps 8

Make the turtles. After dough is done rising, weigh your dough. Divide it into 8 equally sized pieces. Reserve 2 of the pieces for the heads and feet of the turtles.

Steps 9

Flatten each piece of dough into about a 4-5 inch circle. Add White Chocolate to the flattened dough, pressing the chocolate into the dough.

Steps 10

Fold the dough up and around the white chocolate, pressing the dough together to ensure it is well sealed.

Steps 11

Flip over the dough so the sealed side is facing down - repeat with the other 5 pieces of dough and the turtle bodies are done.

Steps 12

Place the turtle bodies on a parchment lined baking sheet, leaving 2 inches in between each turtle.

Steps 13

Take 1 of the reserved balls of dough and divide it into 6 equally sized pieces.

Steps 14

Roll each piece into a sphere and gently pinch one end of the sphere, slip the pinched end under the turtle body and press the body down at their meeting point, repeat until all of the bodies have heads.

Steps 15

Take the other reserved ball of dough and divide it into 6 equally sized pieces (about 12g). Divide each of these pieces into 4 small pieces (about 3g). You should be left with 4 small balls of dough per turtle for the feet (24 total small pieces).

Steps 16

Shape each of the 4 small balls of dough into an oval, pinching one end of each oval. Slip the pinched ends under the turtle body placing them where the turtle's feet need to be.

Steps 17

Once all turtles have heads and feet, make the eyes by taking 2 Black Sesame Seeds. Place them onto each head, gently pressing them into the dough with a toothpick.

Steps 18

Cover the completed turtle rolls with plastic wrap and put in a warm place to rise for about 30 minutes.

Steps 19

While the turtles are rising make the dutch crunch.

Steps 20

Whisk together the Active Dry Yeast, Warm Water, Granulated Sugar, Vegetable Oil, Salt, Rice Flour and Cocoa Powder. Whisk until smooth.

Steps 21

Cover with plastic and leave to rise while the turtles are rising.

Steps 22

When turtles are done rising, pre-heat oven to 350 degrees F.

Steps 23

Stir the dutch crunch topping until smooth and then coat the top of each turtle body with the dutch crunch topping, spreading it evenly with a spoon until all of the topping is used up.

Steps 24

Sprinkle the dutch crunch coating with sugar and then bake the rolls for 20 minutes.

Steps 25

Remove from oven and place turtles on a rack to cool for about 10-15 minutes

Steps 26

Enjoy turtles while still warm from the oven - this is when they are at their best. Serve and enjoy!