Matcha Spanish Bread

Soft and fluffy, this Spanish bread is packed with a buttery Matcha filling.

Makes 6 large rolls.

An original recipe prepared for us by Rezel Kealoha.




    1. Mix the Matcha, flax meal and butter in a small bowl until combined.


    1. Mix the Matcha and flax meal on a plate until combined.


    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.
    5. 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" long and 1 cm thick. Spread the filling from end to end.
    6. Roll the dough from the short edge and then pinch lightly to seal. Roll in the topping and set on a baking sheet seam side down.
    7. 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.
    8. Pre-heat oven to 375F. Bake for 20 minutes and leave to cool. Dust with more Matcha powder if you desire.


    Click below to purchase the Culinary Grade Matcha used in this recipe: