MATCHA MILK BREAD TURTLES | WITH CHOCOLATE DUTCH CRUNCH

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This recipe was born out of a dream. It all started with a plead by Food52 contributor Sarah Jampel in her article about dutch crunch. She requested for someone to create chocolate bread with a matcha dutch crunch crackle and that request got my wheels turning. I began to picture what this kind of loaf would actually look like. Understanding that a matcha dutch crunch topping would brown and diminish its vibrant green color, I then pictured a matcha bread with a chocolate dutch crunch topping instead. In my minds eye, I could envision this combo having an uncanny resemblance to a turtle. I got to developing the recipe and late that night I dreamt of shaping this matcha bread into little turtle rolls with a chocolate dutch crunch topping for their shell. I woke up Monday morning, May 23rd, to find out through Instagram that it just so happened to be World Turtle Day. Destiny had dawned – these little matcha milk bread turtles were meant to be and nothing was going to stop me from bringing them to life in time for them to be celebrated and make their world debut on #worldturtleday!

I have always been a huge dutch crunch fan. I went to high school down the street from a bakery that was infamous for its dutch crunch rolls (sadly the owners of this bakery have since retired & closed their doors). Many of my meager high school student lunches consisted of one of those famous dutch crunch rolls with a little pack of cream cheese. Considering my history with dutch crunch, I felt qualified to take on the challenge that Sarah Jampel had put out into the inter-webs. It was as if this matcha/chocolate dutch crunch torch had been placed directly in my hand and it was now my duty to bring her crazy request to life.

MATCHA MILK BREAD TURTLES | WITH CHOCOLATE DUTCH CRUNCH
MATCHA MILK BREAD TURTLES | WITH CHOCOLATE DUTCH CRUNCH

Ingredients

FOR THE TANGZHONG:

  • 3 tbsp flour
  • 1/4 cup water
  • 1/4 cup milk

FOR THE DOUGH:

  • 270g bread flour (we use King Arthur Organic)
  • 100g sugar
  • 12g matcha (we use Encha)
  • 5g instant yeast we use Saf Instant Gold)
  • 4g fine grain salt
  • 4g non-fat dry milk powder (we use Now Foods Organic)
  • 70g whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 egg, room temperature & whisked
  • 28g unsalted butter, melted & cooled

FOR THE FILLING, EYES & DUTCH CRUNCH:

  • 90g white chocolate, finely chopped
  • 12 black sesame seeds
  • 1 1/2 tsp active dry yeast
  • 1/4 cup warm water
  • 1 tbsp sugar
  • 1 1/2 tsp vegetable oil (we used avocado oil)
  • 1/2 tsp salt
  • 1/3 cup rice flour (use white or brown rice flour- not Mochiko sticky rice flour)
  • 1 tbsp cocoa powder
  • sugar for sprinkling

Instructions

FOR THE TANGZHONG:

  1. In a small saucepan, whisk together the water, milk & flour – whisk until no lumps remain
  2. Heat this mixture over medium low heat, stirring constantly. The mixture will thicken & streaks from your whisk will appear, this usually takes about 3-5 minutes
  3. Remove from the heat & transfer the mixture from the saucepan to a clean bowl – let cool to room temperature

FOR THE DOUGH:

  1. Whisk together the flour, sugar, matcha, instant yeast, salt & milk powder in the bowl of your stand mixer
  2. In a small bowl, whisk together the milk, vanilla, egg & the cooled tangzhong
  3. Add the liquid ingredients to the dry ingredients & with the dough hook knead blend for a few minutes until just combined (scraggy dough is okay)
  4. Add the melted butter & knead the dough for about 7-10 more minutes – it will feel elastic & slightly sticky
  5. Knead the dough into a ball shape & place into a greased bowl. Cover & place in a warm place to rise for 1 1/2 hours

You can find complete recipes of this MATCHA MILK BREAD TURTLES in ful-filled.com

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