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Matcha Raspberry Rolls Recipe

Matcha Raspberry Rolls Recipe
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★★★★★

4.9 from 13 reviews

Delight in these vibrant Matcha Raspberry Rolls that combine the earthy flavor of matcha with the sweet tartness of raspberry jam and fresh raspberries. Soft, fluffy dough enriched with matcha powder is filled with a luscious raspberry mixture, baked to golden perfection, and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or a special treat.

Ingredients

Scale

For the Dough:

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp matcha powder
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 tsp salt
  • 1/2 cup warm milk (110°F/45°C)
  • 1/4 cup unsalted butter, melted
  • 1 large egg

For the Filling:

  • 1/2 cup raspberry jam
  • 1/2 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Dough: In a large bowl, combine warm milk and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated. Then add melted butter, granulated sugar, egg, and matcha powder. Mix well until combined. Gradually stir in flour and salt until a soft dough forms.
  2. Knead and Rise: Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Place it in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, until it doubles in size.
  3. Prepare the Filling: In a small bowl, mix raspberry jam, fresh or frozen raspberries, and granulated sugar until well combined to create the filling.
  4. Roll and Fill: Punch down the risen dough and roll it out into a 12×16-inch rectangle on a lightly floured surface. Spread the raspberry filling evenly over the dough, covering the entire surface.
  5. Shape the Rolls: Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces. Place the rolls cut-side up in a greased baking dish, spaced evenly. Cover and allow them to rise again for 30-40 minutes.
  6. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they are lightly golden on top and cooked through.
  7. Prepare the Glaze: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  8. Glaze and Serve: Drizzle the glaze over the warm rolls once they come out of the oven. Serve immediately to enjoy the perfect combination of matcha earthiness and raspberry sweetness.

Notes

  • For best results, use fresh active dry yeast and ensure the milk is warm, not hot, to activate the yeast properly.
  • If fresh raspberries are not available, frozen raspberries work just as well; just thaw before mixing.
  • The glaze can be adjusted for consistency by adding more milk to thin or more powdered sugar to thicken.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate and reheat before serving.
  • Optional: Sprinkle some matcha powder on top of the glaze for a decorative touch.

Nutrition

Keywords: matcha rolls, raspberry rolls, matcha dessert, sweet rolls, matcha pastry, raspberry jam rolls, green tea rolls, breakfast rolls

Find it online: https://maicook.com/matcha-raspberry-rolls-recipe-2/