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Matcha Spanish Bread
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5 from 1 vote

Matcha Spanish Bread Recipe

Matcha gives Spanish Bread (a favorite Filipino Bread Snack) a little flavor twist. The sweetness of the bread is now as little more earthy with the addition of Matcha.
This post is sponsored by Aiya Matcha, however all recipes and opinions are my own.
Prep Time4 hours
Cook Time20 minutes
Total Time4 hours 20 minutes
Course: Snack
Cuisine: Filipino, Japanese
Servings: 6 Large Rolls
Author: Rezel Kealoha

Ingredients

For the Dough

  • 280 g Bread Flour
  • 2 Teaspoons Dry Active Yeast Red Star Yeast is the best I have used
  • 100 g Ripple Pea Milk
  • 1 Teaspoon Coconut Sugar
  • 1 Tablespoon Aiya Culinary Grade Matcha
  • 1 Egg at Room Temperture
  • 90 g Miyoko Vegan Butter at Room Temperature Cut into Cubes

For the Filling

  • ¼ Cup Melted Vegan Butter
  • 2 Tablespoons Flax Meal
  • 1 Teapsoon Aiya Culinary Grade Matcha

For the Topping

  • ¼ Cup Flax Meal
  • 1 Teaspoon Aiya Culinary Grade Matcha

Instructions

Make the Dough

  • In the bowl of a stand mixer add in the yeast, milk, sugar and egg. Mix well. Add in the bread flour  and Matcha and lightly mix with a wooden spoon until it starts forming little dough balls around the flour.
  • Add in all the butter one piece at a time and use the dough hook and mix the dough on low until the dough combines.
  • Increase the speed and mix for about 4-5 minutes until the bowl is clean and the dough starts to form a nice soft ball around the hook. When you hear a slight slapping sound the dough is done.
  • Grease a new bowl with coconut oil and let the dough rest for an hour. It should double in size.

Make the Filling

  • Mix the matcha, flax meal and butter in a small bowl until combined.

Make the Topping

  • Mix the flax meal and matcha on a plate until combined.

Form the Matcha Spanish Bread

  • Equally divide the dough into 6 pieces.  Roll them out into balls and then with a small rolling pin, roll the dough out about 4 inches long and 1 cm thick.  Spread the filling from end to end. 
  • Roll the dough from the short edge and then pinch lightly to seal.  Roll in the matcha topping and set on a baking sheet seam side down.
  • Repeat for the rest of the dough. Then cover with plastic wrap and leave to rest and rise for an hour or two until they double in size.

Bake The Spanish Bread

  • Pre Heat oven to 375 degrees.  Bake for 20 minutes and leave to cool.  Dust with more matcha powder if you desire.