Matcha Raspberry Rolls
Put a fresh and fruity twist on a classic cinnamon roll with these Matcha Raspberry Rolls! Matcha powder is added to the bread dough which gives it that natural, vibrant green colour and a delicate, earthy flavour. The rolls are soft and fluffy, filled with a gooey brown sugar raspberry filling and finished with a sweet matcha lemon glaze. Enjoy!
Ingredients
For the matcha dough:
- 60 g unsalted butter melted and cooled
- 180 ml full-fat milk
- 1 packet (11g) instant time-saver/fast action dry yeast
- 1 medium egg room temperature
- 1 medium egg yolk room temperature
- 50 g caster sugar
- 460 g strong white bread flour plus a little more for dusting
- 0.5 tsp salt
- 2 tbsp Whittard Matcha powder
For the raspberry filling
- 25 g unsalted butter soft at room temperature
- 75 g light brown sugar
- 125 g frozen raspberries
For the matcha lemon glaze
- 1 tsp Whittard Matcha powder
- 100 g icing sugar
- 0.5 lemon juice only
- 1 tbsp milk
Instructions
Start by making the matcha dough
- Measure the milk into a jug or bowl and heat in the microwave for 30-40 seconds. The milk needs to be 40°C/110°F to properly activate the yeast. Either use a thermometer to test the temperature or dip your finger into the milk, it should feel like lukewarm bath water.
- Pour the warm milk into a large bowl of an electric mixer fitted with a dough hook (or in a normal bowl if you plan to knead the dough by hand). Sprinkle the yeast on top of the milk and leave for 1 minute to activate.
- Add the melted butter, whole egg and egg yolk. Use a wooden spoon to mix everything together.
- In a separate bowl, stir the sugar, flour, salt and matcha powder together. Tip into the wet ingredients and use your wooden spoon to work the ingredients together into a rough dough.
- Knead the dough for 8 minutes on medium speed (or by hand for 12 minutes). Test to see if the dough is ready by pressing it with your finger. If the dough springs back, it’s ready. If it leaves an indent, continue to knead for another minute. The dough should look smooth and the mixing bowl should be clean. If the dough is sticking to the bottom of the bowl, sprinkle in a little more flour.
- Lift the dough out and lightly brush the inside of the bowl with oil. Place back inside and cover with clingfilm or a tea towel.
- Leave to prove in a warm spot for 1 hour. The dough should have doubled in size.
Add the raspberry filling
- Line a large rectangular baking tin with baking paper and lightly flour your worktop and rolling pin.
- Roll the dough out into a 14×9inch rectangle.
- Rub the soft butter into the dough leaving a 1-inch border around the outside. Scatter the brown sugar on top and rub it into the butter. Now scatter the frozen raspberries on top.
- Starting from the short 9-inch edge, tightly roll up the dough into a log and squish the sides so the roll is compact.
- Slice into 1-inch sections and place in the baking tin as you go. You should be able to make 8-10 rolls in total.
- Cover the baking tin and leave to prove in a warm spot for another 30-45 minutes, or until the rolls have puffed up and risen. Don't worry if the raspberries have leaked out, this is meant to happen!
- Meanwhile, preheat your oven to 180°C fan / 200°C conventional.
Bake the rolls and add the matcha drizzle
- Bake for 20 minutes or until the rolls have risen and are golden around the edges. Remove from the oven and leave to cool in the tin for 20 minutes.
- Meanwhile, make the lemon matcha glaze by mixing all the ingredients together in a bowl until smooth and combined.
- Drizzle the glaze over the rolls, then tuck in and enjoy!
Notes
These Matcha Raspberry Rolls are best enjoyed within 1-2 days.
Tried this recipe?Let us know how it was!