Sweet Matcha Raspberry Rolls

Sweet Matcha Raspberry Rolls Recipe


Prep: 30 minutes + 1 hour 45 minutes proving time + 20 minutes cooking time





Soft, fluffy and full of summer flavours. These sweet and fruity Matcha Raspberry Rolls from Jessie Bakes Cakes are sure to matcha your day!

For the matcha dough

180ml full-fat milk

1 packet (11g) fast-action yeast

1 medium egg, room temperature

1 medium egg yolk, room temperature

60g unsalted butter, melted and cooled

50g caster sugar

460g strong white bread flour, plus more for dusting

0.5 tsp salt

2 tbsp Whittard Matcha Powder

For the raspberry filling

25g unsalted butter, room temperature

75g light brown sugar

125g frozen raspberries

For the lemon matcha glaze

100g icing sugar

1 tsp Whittard Matcha Powder

0.5 lemon, juice only

1 tbsp milk

Start by making the matcha dough

  1. Measure the milk into a jug or bowl and microwave for 30-40 seconds. The milk needs to be 40°C/110°F to properly activate the yeast. Either use a thermometer to test the temperature or dip your finger into the milk, it should feel like lukewarm bathwater.
  2. Pour the warm milk into a large bowl of an electric mixer fitted with a dough hook.
  3. Sprinkle the yeast on top of the milk and leave for 1 minute to activate.
  4. Add the melted butter, whole egg and egg yolk. Use a wooden spoon to mix everything together.
  5. In a separate bowl, stir the sugar, flour, salt and matcha powder together. Add to the yeast mixture and work the ingredients together into a rough dough.
  6. Turn the electric mixer on at medium speed and knead the dough for 8 minutes. Test to see if it’s ready by pressing your finger into the dough, if it springs back, it’s ready. If it leaves an indent, continue to knead for another minute. The dough should look smooth and the mixing bowl should be clean. If the dough is sticking to the bottom of the bowl, add 1 tbsp of flour and continue to knead.
  7. Lift the dough out and lightly brush the inside of the bowl with oil. Place back inside and cover with clingfilm or a tea towel.
  8. Place in the warmest part of your home (next to a radiator or in an airing cupboard would be ideal) and leave to prove for roughly 60 minutes or until the dough has doubled in size.
  9. Fill and roll the dough

    1. First line a large rectangular baking tin with greaseproof paper.
    2. Lightly flour a worktop and rolling pin. Roll the dough out into a 14×9inch rectangle.
    3. Rub the soft butter into the dough leaving a 1-inch border around the outside.
    4. Scatter the brown sugar on top and rub it into the butter.
    5. Scatter the frozen raspberries on top.
    6. Starting from the short edge, tightly roll up the dough into a log and squish the sides so the roll is compact.
    7. Slice into 1-inch sections and place in the baking tin as you go. You should be able to make 8-10 rolls in total.
    8. Cover the baking tin and leave to prove for another 30-45 minutes.
    9. Meanwhile, preheat your oven to 180°C (fan) / 200°C conventional.
    10. Bake the rolls and add the drizzle

      1. Bake for 20 minutes or until the rolls have risen and are golden around the edges. Leave to cool for 20 minutes.
      2. Meanwhile, make the lemon matcha glaze by mixing all the ingredients together in a bowl until smooth and combined.
      3. Drizzle the glaze over the rolls, serve and enjoy!

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