Matcha custard and white chocolate rolls 💕 Recipe for the rolls: 250 ml whole milk (38 °C) 50ml double cream (= heavy cream) 75g sugar 7g instant yeast 3g salt 165 g strong white bread flour 385g T45 flour (or just more strong white) 70g unsalted butter soft, cubed 130 white chocolate chips 230-250ml matcha custard (recipe in the comments) Egg wash (1 egg whisked and sifted) In the bowl of your stand mixer, add warm milk, sugar, cream and yeast first. Then add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter little by little. Continue kneading for 10-12min min more until smooth and the butter fully incorporated Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours until almost doubled (longer if left at room temperature). Roll the dough into a 55 × 40 cm rectangle (roughly). Spread the matcha custard evenly and then the white chocolate chips. Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min if the dough/custard feel too soft. Slice into long strips (I did 8 of around 2.1cm each). Twist each strip several times and shape into a roll. Place on baking paper lined trays and let rise in a warm place for 50-60 minutes, until puffy. Preheat your oven to 190c. Gently brush the buns with the egg wash. Bake for 15-17min until slightly golden. Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot. For the matcha custard: 200 ml whole milk 1tsp vanilla extract 2 egg yolks 5g matcha (I used culinary grade), sifted 45g sugar 20g cornflour 20g unsalted butter In a saucepan heat up the milk and vanilla gently (don’t let it boil). In the meantime whisk the yolks, sugar, matcha and cornflour until smooth in a bowl. Slowly pour the hot milk into the yolks while whisking constantly (to temper the custard). Pour everything back into the saucepan. Cook over medium heat, whisking continuously, until it thickens and bubbles (about 4-5min) Remove from heat and whisk in the butter. Pour still hot into a shallow bowl, press cling film directly on the surface and chill until cold in the fridge (I did overnight). #matcha #whitechocolate #baking - @marion.adraste