Matcha Danish Rolls

Flaky Danish pastry with a matcha filling. These rolls are very buttery and aren’t too sweet.

These rolls are made from delicious flaky croissant dough and filled with a semi-sweet matcha filling. The dough takes quite some time to make, but the technique is very easy! I didn’t make the filling very sweet, but if you want a very sweet roll you can add more sugar to the filling. Whatever you like. Now, are you ready to see how you can get these delicious rolls in your home?

 

Matcha Danish Rolls
Yields 12
Flaky Danish pastry with a matcha filling. These rolls are very buttery and aren't too sweet.
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Prep Time
5 hr
Cook Time
10 min
Total Time
5 hr 10 min
Prep Time
5 hr
Cook Time
10 min
Total Time
5 hr 10 min
For the dough
  1. 145 mL milk
  2. 1 packet instant dry yeast (7g)
  3. 250 g flour
  4. 25 g sugar
  5. 1 tsp salt
  6. 125 g unsalted butter, cold and cut in square slices
For the filling
  1. 1 egg yolk
  2. 40 g sugar
  3. 25 g unsalted butter, at roomtemperature
  4. 2 Tbsp matcha powder
  5. 1 Tbsp milk
For the egg-wash
  1. remaining egg white (or an egg yolk)*
  2. resterende eiwit (of een eidooier)*
  3. ½ Tbsp water
Instructions
  1. Heat the milk until lukewarm and stir in the yeast. Set aside.
  2. In a bowl, mix the flour, sugar and salt.
  3. Pour in the milk-mixture and knead the dough until soft.
  4. Let the dough rise about 2 hours or until light and fluffy.
  5. In the mean time, roll out the butter between two pieces of baking paper until you have a square of approximately 14m (see video).
  6. Roll out the dough until you have a square of approximately 30cm.
  7. Put the disc of butter like a diamond on top of the dough and enclose it with the remaining dough like an envelope.
  8. Roll the dough out into a rectangle and fold it like a (3-part-)letter. (see video)
  9. Let the dough chill for 30-60 minutes in the fridge. Roll out the into a rectangle and fold it like a letter again. Repeat this step (including chilling**) two more times.
  10. Finally, roll out the dough into a rectangle again and, this time, fold it in four.
  11. Let the dough chill for another 30-60 minutes in the fridge (if needed).
  12. Roll out the dough until it's about 0,5-1cm thick.
  13. Mix all ingredients for the matcha filling until its a thick and smooth mixture.
  14. Spread the matcha filling over the dough.
  15. With the short side towards you, roll up the dough.
  16. Cut the roll in pieces of 2-2,5 cm thick and place these on a baking tray.
  17. Whisk the egg white and water until mixed and brush it on top of the rolls.
  18. Bake the rolls about 10-15 minutes at 200C or until goldenbrown.
Notes
  1. *The rolls will look nicer if you use an egg yolk (more shine). However, I feel like it's a waste to throw away the remaining egg white from the filling. Should you want to use and egg yolk for the egg wash, don't throw away the egg white but use it for an egg white omelet, meringues or coconut macaroons. Avoid waste of food.
  2. **Chilling is needed because the butter will soften while you work the dough, which will make rolling out the dough more difficult. If you chill the dough in between each roll out, your dough can't go wrong. Should you be impatient (like me), you can try to roll and fold the dough twice before chilling.
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