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This Matcha Bostock Wreath is the perfect Christmas Morning Breakfast.
I’ve made bostock for you all before. This version is almost like a monkey bread that you pull apart with your hands and made more festive by shaping it like a wreath.
Using a springform cake tin is recommended as you can use the tin to mold your bread as a wreath. It also pops out nicely so you don’t have to workout how to get the darn thing out.
I mean this is so super super easy and made with components from previous recipes and with stuff you already have in your fridge. I used some mini soft bread rolls, but you can also use some mini brioche buns as well.
When you make a bostock, you first soak the bread in some syrup to help bring it back to life and to give it some flavor. Instead of making a syrup from scratch I just soaked the bread in some apple cider.
I actually had some left over Cranberry Chia Champane Jam left over and wanted to use it up so it didn’t go to waste. So I spread that on the top of the apple cider soaked bread.
To make the matcha frangipane, I started with this almond frangipane recipe and added a tablespoon of Aiya Matcha cooking grade powder.
Then I poured a thick layer of the cream over the bread. It’s okay if it drips all over. You can clean it up after it bakes. For some crunch I added some slivers of almonds.
After 30 minutes in the oven and dusting it with more matcha powder it looks like the prettiest dang edible wreath ever.
The bread gets gooey on the inside and crispy on the outside from the apple cider. Then you get a hint of sour bitterness from the cranberry jam. It all gets rounded out by the sweet and earthiness of the matcha frangipane cream. Plus you get a little crunch from the toasted almonds on the top.
It’s probably something no one has had before and everyone is going to thank you for being the adventurous person who made this for them.
When you do make them, don’t forget to tag me at @rezelkealoha on Instagram. I would love love to see you make this for breakfast.
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