Matcha Spelt Rolls
These matcha spelt rolls, filled with bittersweet chocolate and drizzled with almond icing, are inspired by a popular teahouse treat from New Zealand. Soft, flavorful, and a delight for the senses!
Equipment
- Baking sheet, Large bowl, Medium-size bowl, Nonstick cooking spray, Parchment paper or silicone mat, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
For the rolls:
- 180 ml ¾ cup plain soy or other nondairy milk, heated to 100°F (38°C)
- 2 teaspoons active dry yeast
- 48 g ¼ cup Sucanat
- 300 g 2½ cups light spelt flour
- ¾ teaspoon fine sea salt
- 4 teaspoons matcha green tea powder
- 28 g 2 tablespoons nondairy butter, softened
- 1 teaspoon pure almond extract
- ½ teaspoon canola oil to coat the bowl
- 58 g ¼ cup chopped nondairy bittersweet chocolate
For the icing:
- ¼ teaspoon pure almond extract
- 60 g ½ cup powdered sugar
- 1 to 2 teaspoons plain soy or other nondairy milk more if needed
Instructies
- In a medium-size bowl, combine the milk, yeast, and Sucanat.
- Let stand for about 10 minutes until foamy.
- In a large-size bowl, combine the spelt flour, salt, and matcha powder.
- Stir the softened butter and almond extract into the yeast mixture.
- Gradually add the wet ingredients to the dry ingredients and mix until combined.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
- Add more flour if the dough is too wet.
- Shape the dough into a ball.
- Lightly coat a large-size bowl with canola oil, place the dough inside, and turn it around to coat.
- Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
- Preheat the oven to 375°F (190°C, gas mark 5).
- Line a baking sheet with parchment paper or a silicone mat.
- Punch down the dough and divide it into 6 equal portions.
- Divide the chopped chocolate into 6 equal portions and place each portion in the center of each piece of dough.
- Fold the dough over the chocolate and shape into rolls.
- Place the rolls on the prepared baking sheet, cover loosely with plastic wrap, and let rise for 40 minutes.
- Bake for 16 to 18 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
- Let cool on a wire rack.
- To make the icing, mix the almond extract and powdered sugar in a small bowl, then slowly add the milk until the icing is thin enough to drizzle but thick enough to coat the back of a spoon.
- Drizzle the icing over each roll.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these rolls fresh out of the oven with a hot cup of tea or coffee. They also make a great addition to any spring brunch or afternoon tea.
Wine Advice:
Pair these matcha and chocolate rolls with a light, crisp white wine, such as a Sauvignon Blanc, or a subtle green tea for a harmonious experience.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 6 g | Fiber: 3 g | Sugar: 8 g | Salt: 0.2 g
--------------------------------------------------------------------------------------------------
