I made Matcha Milk Bread Turtles with glossy green shells and molten chocolate centers that look so absurdly pretty you’ll keep scrolling to see one split open.

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I’m obsessed with Matcha Milk Bread Turtles because they look like tiny green buns wearing a chocolate crown. I love the pillowy crumb and that hit of matcha green tea powder, sifted that makes each bite bright without being bitter.

And the surprise Chocolate Filling melts into goo at the center, messy and totally worth it. Pretty, but not fussy.

I make them when I want something that looks special. Butter and chocolate everywhere, crumbs on my shirt, and I’m still reaching for another one.

No regrets, ever. Seriously, give me the whole tray.

I’ll eat them all tomorrow, honestly.

Ingredients

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Bread flour — gives structure and chew, makes the loaf pillowy and sturdy.
Cake or AP flour — softer crumb, makes it tender.
Basically, fluffier bites.
Granulated sugar — feeds yeast and sweetens dough; it’s not too sugary.
Fine sea salt — balances sweetness and strengthens gluten, tiny but necessary.
Instant yeast — gets the rise going fast; you’ll get airy rolls.
Large egg — adds richness and color, helps bind the dough together.
Warm whole milk — tenderizes and adds flavor, makes crumb richer.
Heavy cream or milk — extra fat for softer, richer bites.
Plus, indulgence.
Unsalted butter — adds softness and buttery flavor, melts into little pockets.
Matcha powder — grassy, slightly bitter green note.
Adjust it to taste.
Tangzhong flour and liquid — keeps bread moist longer; basically, longevity hack.
Rice flour for topping — gives that crackly, unique Dutch crunch texture.
Dutch process cocoa — deep chocolate taste for the crunch topping, not bitter.
Powdered sugar — smooth sweetness in the topping, helps bind dry cocoa.
Baking powder — lightens the crunch topping so it crisps nicely.
Neutral oil — makes the topping spreadable and tender, keeps it pliable.
Water for topping — thins the paste to spreadable consistency, adjust as needed.
Dark chocolate chips — melty, slightly bitter pockets inside; classic turtle vibe.
Chocolate hazelnut spread — easy swap for filling, creamy and undeniably nostalgic.
Egg wash — makes crust glossy and helps the topping stick.
It’s simple.
Coarse or pearl sugar — optional sparkle and crunch on top; pretty and fun.

Ingredient Quantities

360 grams bread flour (about 3 cups), spooned and leveled

40 grams cake flour or all purpose flour (about 1/3 cup) for softer crumb

55 grams granulated sugar (about 1/4 cup plus 1 tbsp)

1 1/2 teaspoons fine sea salt

2 teaspoons instant yeast

1 large egg, room temp

180 ml whole milk, warmed to about 105 to 110°F (3/4 cup)

60 ml heavy cream or additional whole milk (1/4 cup)

60 grams unsalted butter, softened (about 4 tablespoons)

1 tablespoon matcha green tea powder, sifted (adjust to taste)

Tangzhong: 20 grams bread flour and 100 ml water or milk (about 2 tablespoons flour and 1/3 cup liquid)

For chocolate Dutch crunch topping: 65 grams rice flour (about 1/2 cup packed)

30 grams Dutch process cocoa powder (about 1/4 cup), sifted

55 grams powdered sugar (about 1/2 cup), sifted

1/2 teaspoon baking powder

45 to 60 ml neutral oil like vegetable or canola (3 to 4 tablespoons)

30 to 45 ml water, plus more as needed to make spreadable paste (2 to 3 tablespoons)

For filling: 120 grams dark chocolate chips or chopped dark chocolate (about 3/4 cup)

Optional filling alternative: 120 grams chocolate hazelnut spread (Nutella) if you want an easier fill

1 egg beaten with 1 tablespoon water for egg wash

Coarse sugar or pearl sugar for sprinkling, optional

How to Make this

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1. Make the tangzhong: whisk 20 g bread flour with 100 ml water (or milk) in a small saucepan, cook over medium low heat, stirring constantly until it thickens into a smooth paste and you see lines when you stir, about 2 to 3 minutes; cool to room temp.

2. Warm the milk to 105 to 110°F and dissolve the yeast in it if you like, then mix in the tangzhong, 360 g bread flour, 40 g cake or AP flour, 55 g sugar, 1 1/2 tsp salt, 1 tbsp sifted matcha, and the room temp egg in a large bowl or stand mixer with dough hook; start mixing on low until it comes together.

3. Add the 60 ml heavy cream and the softened 60 g butter in pieces, continue kneading in the mixer for 8 to 10 minutes or by hand 12 to 15 minutes, until the dough is smooth, elastic and passes the windowpane test; it will be slightly sticky but should pull away from the bowl.

4. Shape the dough into a ball, place in a lightly oiled bowl, cover and let rise in a warm spot until doubled, about 60 to 90 minutes depending on room temp.

5. While dough rises, make the chocolate Dutch crunch topping: whisk 65 g rice flour, 30 g sifted Dutch process cocoa, 55 g sifted powdered sugar and 1/2 tsp baking powder in a bowl; stir in 45 to 60 ml neutral oil and 30 to 45 ml water until you get a spreadable paste, adjust with a bit more water if needed; cover and set aside.

6. Punch down the risen dough, divide into 12 equal pieces (about golf ball size), roll each into a flat oval, place about 10 g dark chocolate chips or a spoonful of Nutella in the center, pinch and seal to form a ball; to make turtle shapes gently press three small slashes or scoreings for head and legs with scissors or a lame so they look like cute turtles.

7. Arrange the filled buns on a parchment lined baking tray with room between them for expansion; loosely cover and let proof for 30 to 45 minutes until puffy.

8. Preheat oven to 350°F (175°C). Brush each bun with egg wash (1 egg beaten with 1 tbsp water). Spoon or spread a thin layer of the chocolate Dutch crunch over each bun, covering the top but not too thick so it cracks nicely while baking. Sprinkle coarse or pearl sugar if you want extra crunch.

9. Bake in the preheated oven for 14 to 18 minutes until the topping is cracked and the buns sound hollow when tapped and internal temp is about 190°F; rotate tray halfway if your oven bakes unevenly.

10. Cool on a wire rack for at least 15 minutes so the chocolate filling sets a bit, then enjoy warm or at room temp; store in an airtight container for 2 days or freeze for longer. Quick tips: use fully softened butter not melted, sift matcha and coco for no lumps, warm liquids gently and dont overproof.

Equipment Needed

1. Small saucepan and whisk for the tangzhong
2. Digital kitchen scale (essential for accurate dough weights)
3. Stand mixer with dough hook or a large mixing bowl and a sturdy wooden spoon for hand kneading
4. Bench scraper or sharp knife for dividing and shaping dough
5. Measuring cups and spoons for wet and dry ingredients
6. Parchment lined baking tray(s) and a pastry brush for egg wash
7. Small bowl and spoon for mixing the chocolate Dutch crunch topping
8. Kitchen scissors or a lame for scoring the turtle shapes
9. Wire cooling rack to let the buns rest and the filling set

FAQ

Q: How important is the tangzhong and can I skip it? A: Tangzhong makes the bread super soft and keeps it fresh longer, so I really recommend doing it. It only takes a few minutes to cook: stir the flour into the water or milk over medium heat until it thickens to a paste, cool it a bit and add to the dough. If you skip it the bread will still work, but it will be less pillowy and go stale faster.

Q: How much matcha should I use, will it taste bitter? A: The recipe calls for 1 tablespoon sifted matcha. That gives a nice green tea flavor without being too bitter. If your matcha is strong or cheap tasting, start with 2 teaspoons and taste the dough or the spread if you can, then add more. Too much can get bitter, so err on the side of less and adjust next time.

Q: My dough was sticky and messy, what did I do wrong? A: Sticky dough usually means either the flour was undermeasured or the liquid was too warm or too much. Make sure you spoon and level the flour like the ingredient note says. You can also add small extra sprinkles of flour while kneading until it’s tacky but not gluey. If you overdo flour the bread will be dense, so add slowly.

Q: How do I get the chocolate to stay in the center and not leak out when baking? A: Use cold chocolate chips or slightly chilled chopped chocolate and seal the dough edges very well. Roll the log without stretching the dough thin at the seams. Chill shaped buns in the fridge for 10 minutes before egg wash and topping if your kitchen is warm. That helps keep the chocolate from melting and leaking early.

Q: My Dutch crunch topping cracked too much or didn’t spread, what now? A: If it cracks big time you probably applied it too thick or the surface dried out. Aim for a spreadable paste, add a teaspoon or two more water or oil if it’s too stiff. Work quickly after you spread it so it doesn’t crust before baking. If it didn’t spread, thin it with a little water and re-mix until it’s a smooth paste.

Q: How should I store and reheat these so they stay soft? A: Cool completely, then store in an airtight container or a resealable bag at room temp for 2 days. For longer keep, freeze individually wrapped. To reheat, microwave 10 to 15 seconds on a plate for a fresh out of the oven feel, or warm in a 325 F oven for 5 to 8 minutes from thawed. Don’t overheat or they’ll dry out.

MATCHA MILK BREAD TURTLES Recipe Substitutions and Variations

Bread flour: use all purpose flour plus 1 to 2 tablespoons vital wheat gluten to boost protein for chew, or if you dont have gluten add 2 more tablespoons AP and expect a slightly softer, less chewy loaf, or swap 50% bread flour with whole wheat for a nuttier flavor (may need a tad more water).
Whole milk: replace with unsweetened soy or oat milk and add 1 tablespoon melted butter or 1 tablespoon heavy cream to approximate the fat, or use 2% milk but reduce tangzhong water very slightly because thinner milks absorb different, or for non dairy lovers use full fat canned coconut milk diluted 1:1 with water for richness.
Unsalted butter: use salted butter and skip or cut back the recipe salt by 1/4 teaspoon, or use high quality margarine or vegan butter (same weight) for dairy free, or substitute 1:1 with coconut oil but expect a faint coconut note and slightly firmer crumb when chilled.
Dark chocolate (filling): swap with semisweet chocolate chips or chopped couverture for easier melting, or use 120 grams chocolate hazelnut spread for a quicker, gooier filling, or fold in chopped toasted hazelnuts or almonds with the chocolate for crunch and flavor contrast.

Pro Tips

1) Chill the chocolate filling a bit before stuffing. Scoop chocolate chips into the fridge for 10 minutes or use slightly chilled Nutella so it doesnt gush out during proofing and bake, you still get a gooey center but less mess.

2) Watch the tangzhong closely and cool it fully to room temp. If it is warm it will wake the yeast too early and make the dough overproof, but too cold and it wont incorporate smoothly. Stir constantly while cooking till you see lines, then spread it on a plate to cool faster.

3) Don’t skimp on kneading or on windowpane. That soft, slightly sticky dough needs the full 8 to 10 minutes in a mixer or 12 to 15 by hand to develop gluten so the buns rise evenly and the crumb is tender. Use the poke test and a small tear to check elasticity, rather than relying only on time.

4) Apply the Dutch crunch thinly and evenly. If it’s too thick it will split off in big chunks, too thin and it wont crack prettily. Spread a thin layer, cover while proofing so it doesnt dry out, then egg wash only the exposed dough around edges for extra shine without making the topping soggy.

MATCHA MILK BREAD TURTLES Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Matcha Milk Bread Turtles with glossy green shells and molten chocolate centers that look so absurdly pretty you'll keep scrolling to see one split open.

Servings

servings

Calories

377

kcal

Equipment: 1. Small saucepan and whisk for the tangzhong
2. Digital kitchen scale (essential for accurate dough weights)
3. Stand mixer with dough hook or a large mixing bowl and a sturdy wooden spoon for hand kneading
4. Bench scraper or sharp knife for dividing and shaping dough
5. Measuring cups and spoons for wet and dry ingredients
6. Parchment lined baking tray(s) and a pastry brush for egg wash
7. Small bowl and spoon for mixing the chocolate Dutch crunch topping
8. Kitchen scissors or a lame for scoring the turtle shapes
9. Wire cooling rack to let the buns rest and the filling set

Ingredients

360 grams bread flour (about 3 cups), spooned and leveled
40 grams cake flour or all purpose flour (about 1/3 cup) for softer crumb
55 grams granulated sugar (about 1/4 cup plus 1 tbsp)
1 1/2 teaspoons fine sea salt
2 teaspoons instant yeast
1 large egg, room temp
180 ml whole milk, warmed to about 105 to 110°F (3/4 cup)
60 ml heavy cream or additional whole milk (1/4 cup)
60 grams unsalted butter, softened (about 4 tablespoons)
1 tablespoon matcha green tea powder, sifted (adjust to taste)
Tangzhong: 20 grams bread flour and 100 ml water or milk (about 2 tablespoons flour and 1/3 cup liquid)
For chocolate Dutch crunch topping: 65 grams rice flour (about 1/2 cup packed)
30 grams Dutch process cocoa powder (about 1/4 cup), sifted
55 grams powdered sugar (about 1/2 cup), sifted
1/2 teaspoon baking powder
45 to 60 ml neutral oil like vegetable or canola (3 to 4 tablespoons)
30 to 45 ml water, plus more as needed to make spreadable paste (2 to 3 tablespoons)
For filling: 120 grams dark chocolate chips or chopped dark chocolate (about 3/4 cup)
Optional filling alternative: 120 grams chocolate hazelnut spread (Nutella) if you want an easier fill
1 egg beaten with 1 tablespoon water for egg wash
Coarse sugar or pearl sugar for sprinkling, optional

Directions

Make the tangzhong: whisk 20 g bread flour with 100 ml water (or milk) in a small saucepan, cook over medium low heat, stirring constantly until it thickens into a smooth paste and you see lines when you stir, about 2 to 3 minutes; cool to room temp.
Warm the milk to 105 to 110°F and dissolve the yeast in it if you like, then mix in the tangzhong, 360 g bread flour, 40 g cake or AP flour, 55 g sugar, 1 1/2 tsp salt, 1 tbsp sifted matcha, and the room temp egg in a large bowl or stand mixer with dough hook; start mixing on low until it comes together.
Add the 60 ml heavy cream and the softened 60 g butter in pieces, continue kneading in the mixer for 8 to 10 minutes or by hand 12 to 15 minutes, until the dough is smooth, elastic and passes the windowpane test; it will be slightly sticky but should pull away from the bowl.
Shape the dough into a ball, place in a lightly oiled bowl, cover and let rise in a warm spot until doubled, about 60 to 90 minutes depending on room temp.
While dough rises, make the chocolate Dutch crunch topping: whisk 65 g rice flour, 30 g sifted Dutch process cocoa, 55 g sifted powdered sugar and 1/2 tsp baking powder in a bowl; stir in 45 to 60 ml neutral oil and 30 to 45 ml water until you get a spreadable paste, adjust with a bit more water if needed; cover and set aside.
Punch down the risen dough, divide into 12 equal pieces (about golf ball size), roll each into a flat oval, place about 10 g dark chocolate chips or a spoonful of Nutella in the center, pinch and seal to form a ball; to make turtle shapes gently press three small slashes or scoreings for head and legs with scissors or a lame so they look like cute turtles.
Arrange the filled buns on a parchment lined baking tray with room between them for expansion; loosely cover and let proof for 30 to 45 minutes until puffy.
Preheat oven to 350°F (175°C). Brush each bun with egg wash (1 egg beaten with 1 tbsp water). Spoon or spread a thin layer of the chocolate Dutch crunch over each bun, covering the top but not too thick so it cracks nicely while baking. Sprinkle coarse or pearl sugar if you want extra crunch.
Bake in the preheated oven for 14 to 18 minutes until the topping is cracked and the buns sound hollow when tapped and internal temp is about 190°F; rotate tray halfway if your oven bakes unevenly.
Cool on a wire rack for at least 15 minutes so the chocolate filling sets a bit, then enjoy warm or at room temp; store in an airtight container for 2 days or freeze for longer. Quick tips: use fully softened butter not melted, sift matcha and coco for no lumps, warm liquids gently and dont overproof.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.