Matcha Bostock
This Matcha Bostock Wreath is the perfect Christmas Morning Breakfast.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Snack
Cuisine: French, Japanese
Servings: 11 Portions
- 11 Mini Bread Rolls
- ½ Cup Warmed Apple Cider
- ¼ Cup Cranberry Chia Champagne Jam
- 1 Cup Almond Paste
- ⅔ Cup Almond Milk
- 1 Tablespoon Aiya Matcha Cooking Grade Powder
- ¼ Cup Slivered Almonds
- Extra Matcha Powder for Dusting
Special Equipment
- 9 Inch Springform Tin
- Parchment Paper
Pre-Heat Oven to 350 Degrees. Line the springform tin with parchment paper and spray the sides with oil. Set aside.
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.
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.
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.
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.
To serve dust more matcha powder on top.