Its cooold outside… and what better way to warn up than with freshly baked yeast cake with a twist!
Matcha yeast cake!!! Matcha is a green tea powder that is pretty much everywhere these days….
It’s very unique and once you try it you will be addicted 🙂 so go ahead, try it.
For the dough
30 gr of granulated sugar
75 gr of room temperature butter
10 gr fresh yeast
250 gr all-purpose flour
½ teaspoon salt
½ teaspoon of Vanilla Bean Powder or ½ teaspoon of pure vanilla extract
100 ml of sour cream
1-2 tablespoons of heavy whipping cream
Matcha, white chocolate, halva filling
35 gr of butter
35 gr of quality white chocolate
15 gr of powder sugar
1 heaping teaspoon of matcha
100 gr of good quality halva cut into small pieces
1 egg to brash the dough before baking
50 gr water
50 gr of granulated sugar
In the bowl of your electric mixer fitted with the dough attachment, mix all the dough ingredients. Kneed for 10 minutes until the dough is combined and a bit sticky. Move the dough to a lightly coated with spray oil bowl and let rise for about 2 hours.
Roll out the dough to a rectangular shape.
In separate bowl melt the chocolate and butter. Then add the matcha and powdered sugar and mix.
Let the match-chocolate mixture cool a bit and spread the mixture on the rectangular dough using an offset spatula and add the halva.
Roll the dough into a tube and cut it into 8 chocolate rose pieces. Place the chocolate roses into a prepared pan and let rise for another hour.
Preheat oven to 175 degrees Celsius.
Line the bottom of a rectangle metal loaf pan with parchment paper and then coat with baking spray (or oils) with flour. Remove the excess flour
Brash the cake with egg wash and bake for 30 minutes at 175 degrees Celsius
A couple of minutes before the cake is ready combine the sugar and water and heat just until all the sugar is dissolved. When the cake comes out of the oven brash with the syrup and let it cool on a wire rack.