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.
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.
Mix the matcha, flax meal and butter in a small bowl until combined.
Mix the flax meal and matcha on a plate until combined.
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.
Pre Heat oven to 375 degrees. Bake for 20 minutes and leave to cool. Dust with more matcha powder if you desire.