Matcha Bostock Wreath

Fall/Winter | Recipes
December 9th, 2018
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This Matcha Bostock Wreath is the perfect Christmas Morning Breakfast. 

Matcha Bostock

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.

Matcha Frangipane Cream

To make the matcha frangipane, I started with this almond frangipane recipe and added a tablespoon of Aiya Matcha cooking grade powder.

Matcha Bostock Wreath

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.

Matcha Bostock Wreath

After 30 minutes in the oven and dusting it with more matcha powder it looks like the prettiest dang edible wreath ever.

Matcha Bostock Wreath

Matcha Bostock Wreath

So How Does It Taste?

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.

Matcha Bostock Wreath

Sharing is Caring

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.

This post is sponsored by Aiya Matcha, however the recipe and photos are my own.  Thank you for supporting brands that support me.
Matcha Bostock Wreath
5 from 1 vote
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Matcha Bostock

This Matcha Bostock Wreath is the perfect Christmas Morning Breakfast.

Course Breakfast, Snack
Cuisine French, Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 11 Portions
Author Rezel Kealoha

Ingredients

  • 11 Mini Bread Rolls
  • 1/2 Cup Warmed Apple Cider
  • 1/4 Cup Cranberry Chia Champagne Jam
  • 1 Cup Almond Paste
  • 2/3 Cup Almond Milk
  • 1 Tablespoon Aiya Matcha Cooking Grade Powder
  • 1/4 Cup Slivered Almonds
  • Extra Matcha Powder for Dusting

Special Equipment

  • 9 Inch Springform Tin
  • Parchment Paper

Instructions

  1. Pre-Heat Oven to 350 Degrees.  Line the springform tin with parchment paper and spray the sides with oil. Set aside.

  2. Arrange the mini rolls in the tin to form a wreath.  I managed to fit 11.  Make sure they fit snugly and should be touching and have little to no gaps.

  3. Brush the bread rolls with the apple cider making sure they are soaked all the way through.  Top with the Cranberry Chia Champagne Jam.  Set aside while you make the Matcha Frangipane Cream.

  4. To make the Matcha Frangipane Cream place the almond paste, almond milk and Aiya Cooking Grade matcha powder in a food processor and blitz until the cream is nice and smooth.  If it's too thick add in more almond milk a teaspoon at a time. 

  5. Pour over the Matcha Frangipane Cream over the bread and top with the slivered almonds.  Bake for 25-30 minutes until the cream is set and the bread is crispy.

  6. To serve dust more matcha powder on top.

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You can purchase Aiya Cooking Grade Matcha Right Here.

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