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| Photos Courtesy of Food Diva'sKitchen |
Foodiva's Kitchen: Pull-Apart Chocolate Matcha Swirl Bread with Kit Kat Filling
Pull-Apart Chocolate Matcha Swirl Bread with Kit Kat Filling
Ingredients:
Matcha Dough
1/2 cup all-purpose flour
1/2 teaspoon dried instant yeast
1 tablespoon caster sugar
1 to 2 teaspoons matcha powder
1 tablespoon butter, softened
1/8 cup warm milk
1 tablespoon extra flour, for kneading
Chocolate Dough
1 cup all-purpose flour
1 teaspoon dried instant yeast
1 tablespoon caster sugar
2 tablespoons cocoa powder
2 tablespoons butter, softened
1 small egg, lightly beaten
1/4 cup warm milk
2 to 3 tablespoons extra flour, for kneading
Filling
3 regular Kit Kat bars, sliced into 24 (1cm or ½-inch) pieces
1. Matcha dough: Mix the flour, sugar, dried yeast and matcha in a mixing bowl. Add the butter and gradually add the warm milk. Knead for about 10 minutes until dough becomes pliable and is non-sticky. Add the extra flour as necessary to achieve this texture. Shape into a ball and place in a lightly-oiled bowl, leave to proof in a warm place for 30 minutes.
2. Chocolate dough: Mix the flour, sugar, dried yeast and cocoa powder in a mixing bowl. Add the butter, egg and gradually add the warm milk. Knead for about 10 minutes until dough becomes pliable and is non-sticky. Add the extra flour as necessary to achieve this texture. Shape into a ball and place in a lightly-oiled bowl, leave to proof in a warm place for 30 minutes.
3. Roll out the chocolate dough into a rough rectangle about 10x8-in. Wrap the matcha dough ball inside the chocolate dough. Turn dough over so the sealed side is at the bottom. Flatten out the dough again with a rolling pin and roll carefully out into a 12x10-in rectangle. Take the long-side and roll into a thin cylinder. Slice the cylinder into 12 fairly even pieces.
4. Take a piece of cut dough and with the cut-side down, roll out into a disc. Take 2 pieces of cut Kit Kat bars, stack one piece over the other and pull the edges of the dough together towards the middle. Press firmly to seal the egdes, then roll dough in your palm to form a ball shape. Repeat with the other dough pieces.
5. Arrange filled dough balls in a well-buttered 8-inch round baking pan. Leave it to rise in a warm place for another 20 minutes. 10 minutes before baking time, preheat your oven to 180C/350F.
6. Bake for 20-25 minutes. Once it comes out of the oven, brush the tops with some melted butter. Leave it to cool for 10 minutes before turning out and serving.
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| Photos Courtesy of Food Diva's Kitchen |
Many thanks Food Diva's Kitchen!
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