INGREDIENTS

• Dough
• • 280g bread flour
• • 1 tsp coconut sugar
• • 2 tsp dry active yeast
• • 100g ripple pea milk
• • 1 tsp coconut sugar
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 egg, room temperture
• • 90g Vegan Butter, room temperature cut into cubes
• Matcha Filling
• • ¼ cup melted vegan butter
• • 1 tsp Aiya Culinary Grade Matcha
• • 2 Tbsp flax meal
• Topping
• • ¼ Cup Flax Meal
• • 1 tsp Aiya Culinary Grade Matcha

DIRECTIONS

• Dough
• 1. In the bowl of a stand mixer add in the yeast, milk, sugar and egg. Mix well. Add in the bread flour and Matcha and lightly mix with a wooden spoon until it starts forming little dough balls around the flour.
• 2. Add in all the butter one piece at a time and use the dough hook and mix the dough on low until the dough combines.
• 3. Increase the speed and mix for about 4-5 minutes until the bowl is clean and the dough starts to form a nice soft ball around the hook. When you hear a slight slapping sound the dough is done.
• 4. Grease a new bowl with coconut oil and let the dough rest for an hour. It should double in size.
• Matcha Filling
• 1. Mix the Matcha, flax meal and butter in a small bowl until combined.
• Topping
• 1. Mix the flax meal and Matcha on a plate until combined.
• Matcha Spanish Bread
• 1. Equally divide the dough into 6 pieces. Roll them out into balls and then with a small rolling pin, roll the dough out about 4 inches long and 1 cm thick. Spread the filling from end to end.
• 2. Roll the dough from the short edge and then pinch lightly to seal. Roll in the Matcha topping and set on a baking sheet seam side down.
• 3. Repeat for the rest of the dough. Then cover with plastic wrap and leave to rest and rise for an hour or two until they double in size.
• Baking
• 1. Pre Heat oven to 375°F. Bake for 20 minutes and leave to cool. Dust with more Matcha powder if you desire.