Description
Ingredients
Scale
For the Dough:
- 2/3 cup whole milk (heated to 110°F)
- 2 ¼ tsp active dry yeast
- 1/3 cup + 1 tsp granulated sugar
- 3 cups all-purpose flour
- 2 tbsp dry milk powder
- 2 tbsp matcha powder
- 1 tsp salt
- 2 large eggs (lightly whisked)
- 4 tbsp unsalted butter (softened)
For the Cookie Topping:
- 6 tbsp unsalted butter (softened)
- 1/3 cup powdered sugar
- 1/3 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp matcha powder
- ¾ tsp salt
- 1 large egg white
- ½ tsp vanilla extract
Instructions
1. Prepare the Dough
- In a small bowl, whisk warm milk, yeast, and 1 tsp sugar. Let sit for 5-7 minutes until foamy.
- In a mixing bowl, combine flour, dry milk powder, matcha, salt, and remaining sugar.
- Add the yeast mixture and eggs, then mix until combined.
- Knead while adding butter gradually until dough is smooth.
- Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Make the Cookie Topping
- Cream butter and sugars until light and fluffy.
- Mix in flour, matcha, and salt, then add egg white and vanilla.
- Wrap the dough in plastic and chill in the fridge.
3. Shape and Assemble
- Divide dough into 8 balls and place on a lined baking sheet.
- Roll out cookie topping and gently cover each dough ball.
- Lightly press down and score a grid pattern on top with a sharp knife.
- Let rise for 45 minutes until puffy.
4. Bake to Perfection
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes until golden on top.
- Let cool slightly and enjoy warm!
Notes
✔ Best eaten fresh but can be stored in an airtight container for up to 2 days.
✔ Reheat in the oven at 300°F for a few minutes to restore crispness.
✔ Serve with matcha latte, milk, or coffee for a perfect pairing!