Matcha Melon Pun
Ingredients
- 2 cups all purpose flour, about 240g
- 35g dairy free butter, at room temperature
- 1/2 cup warm plant-based milk
- 2 tsp yeast
- 1/8 tsp turmeric powder for the colour, optional
- For cookie dough
- 1 cup all-purpose flour, 120g
- 65g dairy free butter, at room temperature
- 1/4 cup sugar
- 3 tsp plant-based milk
- 2 tsp Organic Midori Jade Matcha powder
- Sugar for dusting
- cookie dough
- Dissolve matcha powder with 3 tsp milk
Preparation
In a mixing bowl, whisk butter and sugar until sugar dissolved & creamy. Add matcha and gradually add in the flour. Lightly mix with a spatula until all the flour is thoroughly mixed (not to overmix the dough)
Place the dough on plastic wrap and cover. Refrigerate until needed
Bread dough
Add warm milk and yeast in a measuring cup, let sit until bubbles form in the cup
In a stand mixer combine flour, sugar, turmeric of using. Add in the yeast mixture and softened butter, mix on low-medium speed with the hook attachment until until the dough is smooth. Cover dough & let them proof for 1 hour until it’s doubled in size
Divide dough into 9 pieces, Shape each dough piece into a ball. Make sure the bottom is tightly closed
Assemble
Divide the cookie dough into 9 pieces. Gently roll out the dough until it is large enough to cover the bread rolls. Place cookie dough over bread rolls. Gently roll ball in the sugar until the the green dough is covered. Use a knife to gently score the cookie dough into some sort of criss-cross pattern. Cover dough with plastic wrap and allow to rest for 30 mins
Bake at 180c for 18-20 mins. Serve warm
