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Matcha Milk Bread Turtles featuring a brown butter tangzhong infusion and a cracked Dutch crunch shell.

Matcha Milk Bread Turtles

Rebecca Blumer
Experience the magic of Japanese baking with these soft matcha turtles, featuring a brown butter tangzhong, gooey white chocolate center, and a perfectly crackled cocoa Dutch crunch shell.
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Prep Time 35 minutes
Cook Time 20 minutes
Resting and Cooling Time 2 hours 25 minutes
Total Time 3 hours 20 minutes
Course Bread, Dessert
Cuisine Japanese
Servings 6 turtles
Calories 345 kcal

Equipment

  • Small saucepan
  • Stand mixer
  • Baking Sheet
  • Parchment Paper
  • Wire cooling rack

Ingredients
 

For the Tangzhong:

  • 3 Tbsp All-Purpose Flour
  • 1/2 cup Warm Water
  • 4 Tbsp Milk

For the Dough:

  • 2 cups Bread Flour
  • 1/2 cup Granulated Sugar
  • 1 Tbsp Matcha Powder
  • 1 tsp Instant Dry Yeast
  • 1 tsp Fine Salt
  • 1 tsp Non-Fat Dry Milk Powder
  • 2.5 oz Whole Milk room temperature
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 2 Tbsp Unsalted Butter melted

For the Filling and Decoration:

  • 1/2 cup White Chocolate finely chopped
  • 12 Black Sesame Seeds

For the Dutch Crunch:

  • 1 tsp Active Dry Yeast
  • 4 Tbsp Water
  • 1 Tbsp Granulated Sugar
  • 1 tsp Vegetable Oil
  • 1/2 tsp Salt
  • 1/3 cup Rice Flour
  • 1 Tbsp Unsweetened Cocoa Powder
  • Granulated Sugar for sprinkling

Instructions
 

Tangzhong Base and Butter Prep

  • In a small saucepan, whisk together the warm water, milk, and 3 tablespoons of all-purpose flour until the mixture is smooth and free of lumps.
  • Place the saucepan over medium-low heat and stir constantly for 3 to 5 minutes until it thickens into a glossy paste. Transfer to a bowl and cool to room temperature.
  • Brown the butter in a separate saucepan until fragrant and nutty, then set aside to cool until warm to the touch.

Mixing and Kneading the Matcha Dough

  • Whisk together the bread flour, granulated sugar, matcha powder, yeast, salt, and milk powder in a stand mixer bowl until the green color is uniform.
  • Combine the whole milk, vanilla, egg, and cooled tangzhong in a small bowl, then pour into the dry ingredients.
  • Using a dough hook, knead the mixture for a few minutes. Drizzle in the melted brown butter and continue kneading for 7 to 10 minutes until the dough is elastic and passes the windowpane test.

Proofing, Shaping, and Topping

  • Form the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm area for 1.5 hours until it doubles in size.
  • Divide the dough into 8 equal pieces. Reserve 2 pieces for shaping the heads and feet.
  • Flatten the remaining 6 pieces into circles. Place finely chopped white chocolate in the center, fold the edges over the filling, and pinch firmly to seal. Place them seam-side down on a parchment-lined baking sheet.
  • Divide one reserved dough ball into 6 heads and the other into 24 tiny feet. Attach them by tucking the pinched ends slightly underneath the turtle bodies.
  • Press black sesame seeds into the heads for eyes. Cover the turtles and let them proof for 30 minutes.
  • Prepare the Dutch crunch topping by whisking yeast, water, sugar, oil, salt, rice flour, and cocoa powder. Let it rise for 30 minutes until puffy.

Baking and Cooling

  • Preheat the oven to 350°F (180°C). Stir the Dutch crunch topping smooth and spoon it over the turtle bodies. Sprinkle with granulated sugar.
  • Bake for 20 minutes or until the internal temperature reaches 190°F (88°C). The topping should be fractured and set.
  • Transfer the turtles to a wire rack and cool for 10 to 15 minutes before serving warm.

Notes

Secrets for a Perfect Crackle: Ensure the Dutch crunch topping is a thick paste that coats the back of a spoon. If it is too runny, it will slide off the bread. Allow the topping to ferment for the full 30 minutes to achieve the signature shattery texture.
Shaping Success: Always tuck the pinched ends of the limbs underneath the body. This anchoring technique prevents the heads and feet from popping off during the final oven spring.
Storage Tip: Store these in an airtight container at room temperature for up to 2 days. To revive the crunch, reheat in a 320°F (160°C) oven for 5 to 8 minutes rather than using a microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 345kcalCarbohydrates: 52gProtein: 8gFat: 14gSaturated Fat: 8gCholesterol: 48mgSodium: 310mgPotassium: 125mgFiber: 2gSugar: 19gVitamin A: 4IUCalcium: 65mgIron: 2mg
Keyword Dutch Crunch, Kawaii Baking, Matcha, Milk Bread
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