Matcha white chocolate bread wreath
This stunning matcha bread wreath is filled with white chocolate, cinnamon, and brown sugar for a delightful holiday treat. It's a perfect sweet bread to serve for Christmas breakfast!
Equipment
- medium mixing bowl
- Baking sheet
- Rolling Pin
- Scissors
- Parchment paper or aluminum foil
Ingredients
Dough
- 1/2 cup (120g) milk, lukewarm
- 1/4 cup (60g) water, lukewarm
- 3 tbsp (45g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp instant or active dry yeast (one standard packet)
- 2 3/4 cup (345g) all purpose flour
- 1 tbsp matcha powder
- 1 egg
- 1/2 tsp salt
Filling
- 3.5 oz (100g) white chocolate, chopped
- 1/4 tsp cinnamon
- 2 tbsp brown sugar
Instructions
- In medium mixing bowl, mix together lukewarm milk, water, melted butter, sugar, and yeast. Let sit for 5 - 10 minutes until the yeast is foamy. If the yeast does not foam, it may be inactive. Try again with new yeast.
- Add all purpose flour, matcha, egg, and salt. If using a stand mixer, fit with a paddle attachment and knead on medium-low speed for 15 - 20 minutes until dough passes the window pane test. Otherwise, you can knead by hand.
- Shape the dough into a ball and placed into a lightly greased bowl. Cover with plastic wrap and let proof for 60 - 90 minutes until doubled in size.
- Lightly flour a working surface. Turn the dough onto the surface and knead a few times to get rid of air bubbles. Use a rolling pin to roll into an 8 x 15 inch rectangle.
- Sprinkle the rectangle with chopped white chocolate, cinnamon, and brown sugar, making sure to distribute evenly. Roll up tightly so you have a 15 inch long coil. Gently stretch the coil to lengthen slightly and join the ends together to create a donut shape. Place on a piece of parchment paper.
- Use scissors to cut "petals" around the wreath. The scissors should be held at about a 45 degree angle and should cut fairly deeply into the dough. I stop about an inch from the center. Make 9 - 10 cuts about 1.5 inches apart. Fan the petals outwards so that the spiraled inside pattern shows.
- Preheat the oven to 350°F. While the oven preheats, let the wreath proof for another 20 - 30 minutes.
- Place in center rack of oven and bake for 25 - 28 minutes. About halfway through, tent with aluminum foil if browning too quickly. The loaf should make a hollow sound when tapped.
- Remove from oven and enjoy warm!
Notes
If you're eating this bread after it has cooled, I recommend gently heating up in the microwave or toaster oven to recreate the warm and gooey center.