Are you looking for a fun bread baking project this holiday season? Try making this cute Matcha Milk Bread Christmas Tree. This milk bread does not require yudane or tangzhong, and just a few minutes of kneading in a stander mixer will suffice. Have the kiddos in your life bake this bread with you, especially during the winter break or on Christmas day. They can decorate the tree with sprinkles, syrup, confectioners' sugar, and even sliced strawberries for a pop of color.

Each croissant roll is fluffy and soft and will pull apart nicely. Store in an airtight container for a few days, and they'll remain soft. You can revive the bread in the toaster or oven for a few minutes at 350°F.

This beauty also makes for a gorgeous centerpiece during the holidays or a special gift for friends and family. Have fun baking this bread and let me know what you think! Tag us #subtleasianbakes or @subtleasian.baking to show us your Matcha Milk Bread Christmas Trees!

Happy holiday and happy baking, friends!

Note: This bread kneads 1 hour for rising and 1 hour for proofing.

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Matcha Milk Bread Christmas Tree Recipe by Kat Lieu

Yield

1 Christmas Tree Bread

Author

Kat Lieu

Prep time

30 Min

Cook time

30 Min

Inactive time

2 Hour

Total time

3 Hour

Are you looking for a fun bread baking project this holiday season? Try making this cute Matcha Milk Bread Christmas Tree. This milk bread does not require yudane or tangzhong, and just a few minutes of kneading in a stander mixer will suffice. Have the kiddos in your life bake this bread with you, especially during the winter break or on Christmas day. They can decorate the tree with sprinkles, syrup, confectioners' sugar, and even sliced strawberries for a pop of color. Each croissant roll is fluffy and soft and will pull apart nicely. Store in an airtight container for a few days, and they'll remain soft. You can revive the bread in the toaster or oven for a few minutes at 350°F. This beauty also makes for a gorgeous centerpiece during the holidays or a special gift for friends and family. Have fun baking this bread and let me know what you think! Tag us #subtleasianbakes or @subtleasian.baking to show us your Matcha Milk Bread Christmas Trees!Happy holiday and happy baking, friends!

Ingredients

For the milk bread

195 g bread flour
55 g cake flour
55 g granulated sugar, adjust to taste
1 large egg (or 50 g silken tofu or 50 g apple sauce)
A pinch of salt or 1/2 to 1 teaspoon miso (red or white)
1 to 2 tablespoons matcha
2 tablespoons or 30 g unsalted butter, softened
2 to 3 g active dry yeast
145 g milk (warmed to 110°F)
Toppings of choice to decorate the "tree" like sprinkles, confectioners' sugar, or extra matcha powder

Instructions

To make the Christmas Tree Croissant Rolls

In a stand mixer fitted with the dough hook attachment, add the flours, sugar, egg, salt (or miso), matcha, butter, and set aside.
Combine the yeast (and a pinch of sugar) with the warmed milk. Mix and then set aside for 10 minutes before adding to the stand mixer. Mix, on low speed, until an elastic dough forms, a few minutes. If the dough is too wet, add a little flour. This should be a wet, tacky dough, but the dough should not stick and leave residue on your fingers. Form into a ball, cover, and let rise at warm room temperature for about 60 minutes.
Line a large baking sheet with parchment paper.
Degas (deflate) the dough and turn out into a lightly floured surface. Knead the dough a little and roll it out into a large rectangle about 1/6 inch in thickness. Slice the rectangle in half into two even strips. Cut each strip into even wedges (you will need about 15 wedges. Roll up wedges from the wide end and place the point side on the prepared baking sheet (see emoji design below to get an idea of how to space and place the rolls). Use leftover dough, braid it into a bun, and use it as the tree stump. You should have excess dough that you can shape into a ball, re-roll into a rectangle, and cut into wedges.
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The croissant rolls will expand into each other. Brush the tops of the buns with milk. Proof for about 60 minutes. I like to use my oven's proof feature.
About 25 minutes before you're ready to bake, preheat the oven to 340°F or 170°C with a rack in the center.
Brush the tops again with milk and bake for about 25 minutes, until the tops are golden brown. I like to cover the buns with foil about 10 minutes into baking so the buns don't over-darken.
Remove the buns from the oven and cool completely before decorating the "Christmas tree." Have fun and use sprinkles and confectioners' sugar, and feel free to dip the croissant rolls in chocolate.
Enjoy with a cup of tea, and gift this cute tree to friends, fam, or neighbors during the holidays! Let me know what you think! Kiddos will have fun with this project!