Strawberry Matcha Rolls
Ingredients
The dough
-
1
cup
whole milk, warmed
-
⅓
cup
granulated sugar
-
2 ¼
teaspoons
active dry yeast
-
2
large
eggs, room temperature
-
4 ¼
cups
all-purpose flour
-
4
tablespoons
cornstarch
-
1
tablespoon
culinary matcha powder, sifted
-
1 ¼
teaspoons
fine sea salt
-
½
cup
unsalted butter, softened
The filling
-
⅓
cup
unsalted butter, softened
-
¾
cup
brown sugar, packed
-
1
tablespoon
culinary matcha powder
The heavy cream mixture
-
⅓
cup
heavy cream, room temperature
-
1
tablespoon
brown sugar, packed
-
1
teaspoon
culinary matcha powder, sifted
The strawberry cream cheese frosting
-
8
ounces
cream cheese, softened
-
½-1
cup
powdered sugar
-
2
tablespoons
freeze-dried strawberry powder
-
1
tablespoon
vanilla paste or extract
-
⅓
cup
heavy cream, chilled
-
6
strawberries
cut lengthwise
Instructions
- Whisk together warmed milk, sugar, and yeast in a bowl and let it sit until foamy.
- In a stand mixer, combine matcha, flour, cornstarch, salt, yeast mixture, and eggs, then mix until a dough forms.
- Gradually add softened butter while mixing, then knead until the dough passes the windowpane test.
- Cover the dough and let it rise in a warm place until doubled in size.
- Prepare the filling by mixing butter, brown sugar, matcha, and vanilla until fluffy.
- Roll the dough into a rectangle, spread the filling, and roll it tightly into a log.
- Slice the log into pieces and place them in a baking pan to rise again.
- Mix heavy cream, brown sugar, and matcha, pour over the rolls, and bake until golden.
- Prepare the frosting by mixing cream cheese, powdered sugar, strawberry powder, and vanilla until smooth, then fold in heavy cream.
- Cool the rolls slightly, frost them, and top with fresh strawberries before serving.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
540
Total fat
26g
Total carbohydrates
67g
Total protein
10g
Sodium
331mg
Cholesterol
98mg
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