I couldn’t resist sharing these matcha milk bread turtles topped with crackly chocolate Dutch crunch because the contrast of pillowy green dough and glossy chocolate shells looks too adorable to ignore.
I am obsessed with these matcha milk bread turtles because the pillowy buns drenched in grassy matcha and molten semisweet chocolate chips hit everything I want from a snack. I love how the slightly sweet milk dough makes the green tea sing without being shouty.
And the chocolate pockets? Dangerous.
I adore the cute turtle shapes too; they make me smile like a kid stealing pastry from the cooling rack. But really, it’s the contrast of tender bread, subtle bitter matcha, and gooey chocolate that keeps me making them on repeat.
I take one warm. I never regret it.
Seriously.
Ingredients
- Bread flour: gives chew and structure, so the turtle keeps its bready shape.
- Cake flour: makes crumbs softer, basically pillowy insides when you bite in.
- Matcha powder: grassy kick and color, it’s bright and slightly bitter.
- Whole milk: adds richness and tender crumb, makes dough feel luxurious.
- Granulated sugar: sweetens and feeds yeast, you’ll get gentle sweetness.
- Fine salt: balances sweetness and lifts flavor, don’t skip it.
- Instant yeast: reliable rise, quick and fuss-free for busy bakers.
- Egg for dough: adds protein and brown crust, makes it sturdier.
- Butter: keeps crumb soft and gives that buttery pull-apart bite.
- Egg for wash: glossy finish and nice color when baked.
- Chocolate chips: gooey pockets of chocolate, classic turtle filling joy.
- Rice flour: makes Dutch crunch crackly, adds that signature crisp top.
- All-purpose flour: body for the topping, keeps it from slumping.
- Powdered sugar: smooth sweetness in the topping, mixes easily into paste.
- Cocoa powder: basically chocolate depth in the crunch, not too sweet.
- Instant yeast for topping: tiny lift so the crackle puffs just right.
- Neutral oil: gives spreadable texture to the Dutch crunch paste.
- Water: loosens topping to a spreadable paste, add slowly.
- Pinch of salt: sharpens the topping’s sweetness, tiny but important.
- Optional sesame or extra chocolate: fun finish—adds crunch or extra melty pockets.
Ingredient Quantities
- 280 g bread flour
- 70 g cake flour (or extra bread flour if you dont have cake flour)
- 1 tbsp matcha powder (level, sifted)
- 240 ml whole milk, warm
- 40 g granulated sugar
- 1 tsp fine salt
- 2 tsp instant yeast
- 1 large egg (for dough)
- 40 g unsalted butter, softened
- 1 large egg (for egg wash)
- 100 g semisweet chocolate chips or chopped chocolate (for filling)
- 60 g rice flour (for Dutch crunch topping)
- 30 g all purpose flour (for Dutch crunch topping)
- 40 g powdered sugar (for Dutch crunch topping)
- 1 tbsp unsweetened cocoa powder (for chocolate Dutch crunch)
- 1/2 tsp instant yeast (for Dutch crunch)
- 3 tbsp neutral oil like vegetable or canola (for Dutch crunch)
- 3 to 4 tbsp water (for Dutch crunch, add until paste forms)
- pinch of salt (for Dutch crunch)
- optional: sesame seeds or extra chocolate for decorating
How to Make this
1. Warm the 240 ml whole milk to about 38 to 40 C (warm to the touch, not hot) and sprinkle 2 tsp instant yeast and 40 g sugar over it; let sit 5 minutes until foamy.
2. In a bowl mix 280 g bread flour, 70 g cake flour, 1 tbsp sifted matcha powder, and 1 tsp salt; make a well, add the foamy milk, 1 large egg (for dough) and stir until a shaggy dough forms.
3. Add 40 g softened unsalted butter and knead by hand or mixer for 8 to 10 minutes until smooth and slightly tacky; do the windowpane test, if it tears keep kneading a little more.
4. Put dough in a lightly oiled bowl, cover and let rise until doubled, about 1 to
1.5 hours in a warm spot. Meanwhile make the chocolate Dutch crunch topping.
5. For the Dutch crunch, mix 60 g rice flour, 30 g all purpose flour, 40 g powdered sugar, 1 tbsp unsweetened cocoa powder, 1/2 tsp instant yeast and a pinch of salt. Stir in 3 tbsp neutral oil then add 3 to 4 tbsp water a little at a time until you get a spreadable paste like thick peanut butter. Cover so it doesnt dry out.
6. Punch down the risen dough, divide into 10 to 12 equal pieces (about 50 to 60 g each for 12 buns), flatten each piece, place about 1 tsp of the 100 g semisweet chocolate chips or chopped chocolate in the center, pinch closed and roll into a smooth ball; place seam-side down on a parchment-lined baking tray.
7. Lightly brush each dough ball with the remaining 1 large egg beaten for egg wash. Spoon or pipe a thin layer of the chocolate Dutch crunch paste over the top of each bun to cover like a little dome.
8. Use a small knife or clean finger to make a turtle-shell pattern on the Dutch crunch: draw 1-2 lines down the middle and short curved lines across like a turtle shell; if you want the “head” and “legs” press 3 small dough scraps onto each side and top before the topping dries. Let the topped buns rest and proof about 30 to 45 minutes until puffy.
9. Preheat oven to 175 C (350 F). Bake the buns 15 to 18 minutes until the Dutch crunch is set and the bottoms sound hollow. If the tops brown too fast, tent loosely with foil in the last few minutes.
10. Cool slightly. Melt a little extra chocolate if you have it and drizzle or pipe onto the shell lines to emphasize the turtle look, sprinkle sesame seeds or extra chocolate for eyes and decoration. Eat warm or store in an airtight container for 2 days, or freeze for longer.
Equipment Needed
1. Digital kitchen scale (for accurate flour, butter and chocolate weights)
2. 2 mixing bowls (one for dough, one for the Dutch crunch)
3. Whisk and measuring spoons (for yeast, matcha, cocoa, salt)
4. Small saucepan or microwave-safe cup (to warm the milk)
5. Stand mixer with dough hook or sturdy wooden spoon for hand-kneading
6. Dough scraper or bench knife and a clean work surface
7. Baking tray lined with parchment paper and an oven preheated to 175 C
8. Pastry brush, small spoon or piping bag and a paring knife for scoring and finishing
FAQ
MATCHA MILK BREAD TURTLES Recipe Substitutions and Variations
- Bread flour (280 g): swap for all purpose flour + 1 to 2 tbsp vital wheat gluten to keep chewiness, or use 100% all purpose if you dont have gluten (the crumb will be a bit softer).
- Whole milk (240 ml): use equal parts milk and water for lower fat, or use unsweetened almond or oat milk for dairy free (keep it warm like recipe says).
- Unsalted butter (40 g): use the same amount of softened salted butter and drop the extra pinch of salt in the dough, or use coconut oil for a slightly different flavor and softness.
- Rice flour (60 g) in Dutch crunch topping: sub with tapioca starch or cornstarch for a similar crackly topping, or use a small amount of almond flour + extra powdered sugar for a softer, nutty crust.
Pro Tips
1) Let the milk and yeast get foamy before mixing. If it stays flat, your yeast might be dead. Use warm, not hot milk or you’ll kill the yeast. If the dough feels dry after mixing, add a teaspoon of warm milk at a time until it comes together.
2) Knead until the dough passes the windowpane test, but dont overdo it. If it’s too elastic and snaps back, let it rest 10 minutes then finish kneading. A slightly tacky dough bakes softer buns.
3) Keep the Dutch crunch paste covered while the dough proofs so it doesnt skin over. If it thickens too much, stir in a little water, 1/4 teaspoon at a time, until spreadable again. Pipe it from a bag for neater shells and less mess.
4) For extra melting chocolate inside, freeze the chips or chopped pieces for 10 minutes before stuffing so they dont entirely melt into the dough while baking. Bake on a preheated tray or use a hot baking stone for a better bottom crust. If the tops brown too fast, tent with foil for the last few minutes.
MATCHA MILK BREAD TURTLES Recipe
I couldn't resist sharing these matcha milk bread turtles topped with crackly chocolate Dutch crunch because the contrast of pillowy green dough and glossy chocolate shells looks too adorable to ignore.
8
servings
425
kcal
Equipment: 1. Digital kitchen scale (for accurate flour, butter and chocolate weights)
2. 2 mixing bowls (one for dough, one for the Dutch crunch)
3. Whisk and measuring spoons (for yeast, matcha, cocoa, salt)
4. Small saucepan or microwave-safe cup (to warm the milk)
5. Stand mixer with dough hook or sturdy wooden spoon for hand-kneading
6. Dough scraper or bench knife and a clean work surface
7. Baking tray lined with parchment paper and an oven preheated to 175 C
8. Pastry brush, small spoon or piping bag and a paring knife for scoring and finishing
Ingredients
-
280 g bread flour
-
70 g cake flour (or extra bread flour if you dont have cake flour)
-
1 tbsp matcha powder (level, sifted)
-
240 ml whole milk, warm
-
40 g granulated sugar
-
1 tsp fine salt
-
2 tsp instant yeast
-
1 large egg (for dough)
-
40 g unsalted butter, softened
-
1 large egg (for egg wash)
-
100 g semisweet chocolate chips or chopped chocolate (for filling)
-
60 g rice flour (for Dutch crunch topping)
-
30 g all purpose flour (for Dutch crunch topping)
-
40 g powdered sugar (for Dutch crunch topping)
-
1 tbsp unsweetened cocoa powder (for chocolate Dutch crunch)
-
1/2 tsp instant yeast (for Dutch crunch)
-
3 tbsp neutral oil like vegetable or canola (for Dutch crunch)
-
3 to 4 tbsp water (for Dutch crunch, add until paste forms)
-
pinch of salt (for Dutch crunch)
-
optional: sesame seeds or extra chocolate for decorating
Directions
- Warm the 240 ml whole milk to about 38 to 40 C (warm to the touch, not hot) and sprinkle 2 tsp instant yeast and 40 g sugar over it; let sit 5 minutes until foamy.
- In a bowl mix 280 g bread flour, 70 g cake flour, 1 tbsp sifted matcha powder, and 1 tsp salt; make a well, add the foamy milk, 1 large egg (for dough) and stir until a shaggy dough forms.
- Add 40 g softened unsalted butter and knead by hand or mixer for 8 to 10 minutes until smooth and slightly tacky; do the windowpane test, if it tears keep kneading a little more.
- Put dough in a lightly oiled bowl, cover and let rise until doubled, about 1 to
- 5 hours in a warm spot. Meanwhile make the chocolate Dutch crunch topping.
- For the Dutch crunch, mix 60 g rice flour, 30 g all purpose flour, 40 g powdered sugar, 1 tbsp unsweetened cocoa powder, 1/2 tsp instant yeast and a pinch of salt. Stir in 3 tbsp neutral oil then add 3 to 4 tbsp water a little at a time until you get a spreadable paste like thick peanut butter. Cover so it doesnt dry out.
- Punch down the risen dough, divide into 10 to 12 equal pieces (about 50 to 60 g each for 12 buns), flatten each piece, place about 1 tsp of the 100 g semisweet chocolate chips or chopped chocolate in the center, pinch closed and roll into a smooth ball; place seam-side down on a parchment-lined baking tray.
- Lightly brush each dough ball with the remaining 1 large egg beaten for egg wash. Spoon or pipe a thin layer of the chocolate Dutch crunch paste over the top of each bun to cover like a little dome.
- Use a small knife or clean finger to make a turtle-shell pattern on the Dutch crunch: draw 1-2 lines down the middle and short curved lines across like a turtle shell; if you want the "head" and "legs" press 3 small dough scraps onto each side and top before the topping dries. Let the topped buns rest and proof about 30 to 45 minutes until puffy.
- Preheat oven to 175 C (350 F). Bake the buns 15 to 18 minutes until the Dutch crunch is set and the bottoms sound hollow. If the tops brown too fast, tent loosely with foil in the last few minutes.
- Cool slightly. Melt a little extra chocolate if you have it and drizzle or pipe onto the shell lines to emphasize the turtle look, sprinkle sesame seeds or extra chocolate for eyes and decoration. Eat warm or store in an airtight container for 2 days, or freeze for longer.
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.
Nutrition Facts
- Serving Size: 135g
- Total number of serves: 8
- Calories: 425kcal
- Fat: 16.9g
- Saturated Fat: 6.5g
- Trans Fat: 0.2g
- Polyunsaturated: 2.3g
- Monounsaturated: 4.1g
- Cholesterol: 50mg
- Sodium: 313mg
- Potassium: 188mg
- Carbohydrates: 58.3g
- Fiber: 2.5g
- Sugar: 17.8g
- Protein: 8.1g
- Vitamin A: 253IU
- Vitamin C: 0.1mg
- Calcium: 64mg
- Iron: 2.1mg
