Matcha Bread Twist (Vegan)
A freshly baked twist bread filled with sweet and delicious matcha filling is one of the best ways to enjoy your matcha.
Before going vegan, I had tried one of my favorite food youtuber Casual Cookery's matcha bread twist recipe and let me tell you, it was so creamy, sweet and delicious. Now fast forward to July, I find myself starting to crave some delicious bread and pastries like croissants, brioche and of course the matcha twist bread, but sadly all of them are filled with butter and eggs, which are far from being vegan, but this did not stop me. I decided that I would just make it with vegan ingredients, I mean google tells me there are plenty of things to substitute eggs with, so there should be no problem right?
Well, after doing some research, I found people substitute eggs with apple sauce, tofu, flaxseed and tons of other ingredients. Now, you may ask, how do you choose which ingredients to use? Well, I don't exactly have the answer, but I mean I ask myself some questions like "would apple sauce be too wet for this recipe" or what flavor would it contribute to the bread if I were to use it." I of course, decided to take the safer and more "fibrous" route by substituting eggs with flaxseed and the result is 95% similar to the ones with real butter and eggs, except for some minor texture and flavor differences, but at the end of the day, for a vegan matcha bread twist, I would say it is delicious and guilt free!
Matcha Bread Twist (Vegan)
Prep Time: 10 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 25 minutes
Servings: 4 bread twist
600g all purpose flour
70g melted vegan butter
7oz warm plant based milk
2tbsp grounded flaxseed with 6 tbsp water
pinch of salt
100g softened vegan butter
1 tbsp matcha
In a large bowl, combine yeast, sugar, warm milk. Mix and set aside for 5 minutes.
Melt butter and let it cool.
Combine the flaxseed and water. Mix and rest for 2 minutes.
Mix the flour with a pinch of salt and add to milk mix, melted butter, flaxseed, and mix using your hands until you get a soft and non-sticky dough.
Rest dough for 1 hour in a warm place until doubled in size.
While the dough is resting, cream the softened butter, sugar and matcha powder together and mix well.
When the dough has doubled in size, Place on a mat and sprinkle with additional flour.
Cut the dough into 4 equal pieces or more (it depends on how big you want your buns)
Roll each dough into a long rectangle.
Spoon and smooth matcha filling onto the dough rectangle. Roll it (from the longest side) and cut the strip half and braid the 2 long pieces and then circle into a bun. (Dough instruction at 7:40)
Repeat with the remaining three dough.
Once finished, let them rise for about 30 minutes in a warm place.
Bake in preheated oven for 15 minutes, at 360°F.
Serve while warm and feel free to freeze the leftovers!