Recipes / Matcha Bostock Wreath

Matcha Bostock Wreath

By: Rezel Kealoha

Bostock is almost like a monkey bread that you pull apart with your hands. The bread is gooey on the inside and crispy on the outside, the cranberry jam adds a hint of bitterness, and lastly the sweet and earthiness of the Matcha frangipane cream tops it all off. Plus you get a little crunch from the toasted almonds on the top.

Matcha Bostock Wreath

SERVINGS: 11 Portions

TIME: 0 hrs, 45min

CATEGORY: Desserts

INGREDIENTS

• 11 Mini Bread Rolls
• ½ Cup Warmed Apple Cider
• ¼ Cup Cranberry Chia Champagne Jam
• 1 Cup Almond Paste
• ⅔ Cup Almond Milk
• 1 Tbsp Aiya Matcha Culinary Grade Powder
• ¼ Cup Slivered Almonds
• Extra Matcha Powder for Dusting
Special Equipment
• 9 Inch Springform Tin
• Parchment Paper

DIRECTIONS

1. Pre-Heat Oven to 350°F. Line the springform tin with parchment paper and spray the sides with oil. Set aside.
2. Arrange the mini rolls in the tin to form a wreath. I managed to fit 11. Make sure they fit snugly and should be touching and have little to no gaps.
3. Brush the bread rolls with the apple cider making sure they are soaked all the way through. Top with the Cranberry Chia Champagne Jam. Set aside while you make the Matcha Frangipane Cream.
4. To make the Matcha Frangipane Cream place the almond paste, almond milk and Aiya Culinary Grade Matcha powder in a food processor and blitz until the cream is nice and smooth. If it's too thick add in more almond milk a teaspoon at a time.
5. Pour over the Matcha Frangipane Cream over the bread and top with the slivered almonds. Bake for 25-30 minutes until the cream is set and the bread is crispy.
6. To serve dust more Matcha powder on top.

TIPS:

Using a springform cake tin is recommended as you can use the tin to mold your bread as a wreath. It also pops out nicely so you don’t have to workout how to get the darn thing out.

TAGS:

Rezel Kealoha

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