It’s no secret that Lauren and I are a bit obsessed when it comes to matcha. We love green tea, and when it comes to desserts matcha, along with chocolate is something that needs to be ordered if it’s on the menu. When the two are combined, even better! This matcha green tea bread scroll recipe combines the best of matcha and chocolate and the matcha isn’t too overpowering which makes it a great entry point for people who haven’t yet tried a matcha dessert. The inside of the scolls are dense and soft while the outside layer is nice and crispy.
Preparation Time: 30 minutes / Waiting Time: 12 hours / Cooking Time: 35-40 minutes / Makes 6 scrolls
- 500g bread flour or plain flour
- 7 g instant yeast
- 3 tbsp (45ml) extra virgin olive oil
- 300ml warm water
- 2 tbsp (30g) white sugar
- 3 tbsp (45g) matcha powder
- 3 tbsp (45g) icing sugar
- 6 tbsp (90g) grated white chocolate
- Mix together in a bowl the flour, yeast, water and olive oil to form a dough.
- Lightly knead the dough until it feels tight and doesn’t stretch, about 5 minutes.
- Cover the bowl with cling film and leave in a warm place for 12 hours.
- Preheat your oven to 200 degrees Celsius, fan forced.
- Lightly knead the dough until any excess air has gone, about 2 minutes.
- Divide the dough into 6 even portions and, for each portion, set aside a quarter.
- Roll out the bigger portions of the dough until they are about 1cm thick.
- Combine the matcha powder and the icing sugar. Sprinkle 1 tbsp (15g) and 1 tbsp (15g) of white chocolate evenly across each portion of dough.
- Roll the dough lengthwise into a long sausage.
- Take one end of the dough and roll it into itself to form a scroll and set aside.
- Roll the smaller portions of dough that you set aside into 1cm thick slabs.
- Place the scrolls on top of the slabs and wrap up the scrolls to form little parcels. What you need to to is pull the slab around the entirety of the scroll on all sides so that it’s completely covered across to the top.
- Ensure that each parcel is firmly sealed when you’ve pulled it over the scroll then turn upside down so that the seal (where the slab has come together after being pulled together) is at the bottom. This will prevent leakage when baking.
- Lightly mark the top of the scrolls with a knife.
- Place the scrolls on greaseproof paper on a baking tray and bake for 35-40 mins depending on your oven – the scrolls will be golden brown when they are ready.
- When the scrolls have cooled, sprinkle a tiny bit of matcha on the top for presentation.
The basic bread recipe works really well with a variety of ingredients. You’ll need to adjust the proportions to account for differing textures and densities if you want to play around but it’s a great base. For example we made earl grey tea and raspberry scrolls using the same bread base a while back. The 300ml of water was infused with earl grey tea and a bit more flour was required because of the moisture in the raspberries.