Matcha Milk Bread Turtles with Chocolate

Matcha bread with dutch crunch in shape of adorable turtles. These rolls are too cute to be eaten! Who could not be keen on trying one of these pretty little turtles?! Everyone will love them not only the little ones. If this is not enough, there is one surprise – some chocolate bits inside!!!


For the water roux

  • 3 tbsp flour
  • 1/4 cup water
  • 1/4 cup milk

For the dough

  • 270g bread flour
  • 100g sugar
  • 12g matcha
  • 5g instant yeast
  • 4g fine grain salt
  • 4g dry milk powder
  • 70g whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 egg, room temperature and whisked
  • 28g unsalted butter, melted and cooled

For the filling, eyes and  Dutch crunch

  • 90g chocolate, finely chopped (white or milk)
  • 12 black sesame seeds
  • 1 1/2 tsp active dry yeast
  • 1/4 cup warm water
  • 1 tbsp sugar
  • 1 1/2 tsp vegetable oil (we used avocado oil)
  • 1/2 tsp salt
  • 1/3 cup rice flour (use white or brown rice flour- not Mochiko sticky rice flour)
  • 1 tbsp cocoa powder
  • sugar for sprinkling


For the water roux

  1. In a small saucepan, whisk together the water, milk and flour – whisk until no lumps remain.
  2. Heat this mixture over medium low heat, stirring constantly. You should stop when the mixture’s temperature reaches 65ºC. If you don’t have thermometer, remove saucepan right away from the fire, when lines start to appear.
  3. Remove from the heat and transfer the mixture from the saucepan to a clean bowl and let cool to room temperature.

For the dough

  1. Whisk together the flour, sugar, matcha, instant yeast, salt & milk powder in the bowl of your stand mixer
  2. In a small bowl, whisk together the milk, vanilla, egg and the cooled water roux.
  3. Add the liquid ingredients to the dry ingredients and with the dough hook knead blend for a few minutes until just combined.
  4. Add the melted butter and knead the dough for about 7-10 more minutes. It should feel elastic and slightly sticky.
  5. Knead the dough into a ball shape and place into a greased bowl. Cover and place in a warm place to rise for 1 1/2 hours.

For the turtles

  1. After dough is done rising, weigh your dough and divide it into 8 equally sized pieces (mine weighed about 72g each)
  2. Reserve 2 of the pieces for the heads & feet of the turtles .
  3. Flatten each piece of dough into about a 10-12cm circle and add 15g of chopped chocolate to the flattened dough, pressing the chocolate into the dough.
  4. Fold the dough up and around the chocolate, pressing the dough together to ensure it is well sealed.
  5. Flip over the dough so the sealed side is facing down. Repeat with the other 5 pieces of dough and the turtle bodies are done.
  6. Place the turtle bodies on a parchment lined baking sheet, leaving 5cm in between each turtle
  7. Take 1 of the reserved balls of dough and divide it into 6 equally sized pieces. Roll each piece into a sphere and gently pinch one end of the sphere, slip the pinched end under the turtle body and press the body down at their meeting point, repeat until all of the bodies have heads.
  8. Take the other reserved ball of dough and divide it into 6 equally sized pieces and then divide each of these pieces into 4 small pieces leaving you with 4 small balls of dough per turtle for the feet.
  9. Shape each of the 4 small balls of dough into an oval, pinching one end of each oval. Slip the pinched ends under the turtle body placing them where the turtle’s feet need to be.
  10. Once all turtles have heads & feet, make the eyes by taking 2 black sesame seeds & place them onto each head, gently pressing them into the dough with a toothpick.
  11. Cover the completed turtle rolls with plastic wrap & put in a warm place to rise for about 30 minutes.
  12. While the turtles are rising make the dutch crunch.
  13. In a small bowl whisk together the dutch crunch ingredients until smooth. Cover with plastic and leave to rise while the turtles are rising.
  14. When turtles are done rising, preheat oven to 180°C. Stir the dutch crunch topping until smooth andthen coat the top of each turtle body with the dutch crunch topping, spreading it evenly with a spoon until all of the topping is used up.
  15. Sprinkle the dutch crunch coating with sugar and then bake the rolls for 20-23 minutes.
  16. Remove from oven and place turtles on a rack to cool for about 10-15 minutes.
  17. Enjoy turtles while still warm from the oven. You can store them in an airtight container & reheat in the microwave for about 20 seconds if eating later.


Recipe adopted from Fulfilled.


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