NOTE: This recipe is halved in my videos—the recipe written below will make you around six turtles. The matcha bun recipe is from Fix Feast Flair, with the cookie topping subbed with cocoa powder to create a brown shell for the turtles.

recipe:

MATCHA BUN

  • 2/3 cup whole milk
  • 2 1/4 tsp active dry yeast
  • 1/3 cup & 1 tsp granulated sugar
  • 3 cup all-purpose flour
  • 2 tbsp dry milk powder
  • 2 tbsp matcha powder
  • 1 tsp salt
  • 2 large eggs
  • 4 tbsp softened unsalted butter

CHOCOLATE COOKIE TOPPING

  • 6 tbsp softened unsalted butter
  • 1/3 cup powdered sugar
  • 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp cocoa powder
  • 3/4 tsp salt
  • 1 large egg white
  • 1/2 tsp vanilla essence

method:

  1. Warm milk in the microwave for 20 seconds, then whisk in active dry yeast and 1 teaspoon of granulated sugar. Let stand for 5 minutes until foamy.
  2. Knead together flour, the rest of the granulated sugar, milk powder, matcha powder, salt, eggs, and the yeast mixture. Once your dough has just come together, add in your softened butter bit by bit until your dough looks smooth and elastic.
  3. Grease a large bowl and place your dough inside. Cover and let rise in a warm place for around 90 minutes, after which it should have doubled in size.
  4. While your dough is rising, you can make your cookie topping. Cream together both sugars and butter until light and fluffy, then add flour, cocoa powder, salt, egg white, and vanilla essence. Chill in the fridge until ready to use.
  5. Once the dough has doubled in size, cut into eight pieces. Six of these will form the body of your turtles, and the rest can be split into the heads and feet of your turtles.
  6. Divide your cookie topping and roll out onto a lightly floured surface until they are big enough to cover the body of each turtle. Place and pat down lightly before sprinkling with sugar and scoring with a butter knife. (Optional: use black sesame seeds for the eyes of your turtles.)
  7. Cover and let your turtles rise for around 30 minutes, or until doubled in size. While the dough is rising, preheat your oven to 170°C.
  8. Bake for 15-16 minutes, or until the tops are lightly golden brown.
  9. You’re done!

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