Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

We welcome to our group with their recipe!

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They were super fun to make. About a day out they became a bit dry even tho I covered 'em. I'm not sure If I used a bit too much flour or if they just need to be enjoyed soon after baking uWu

They still taste bomb tho XD


https://www.popsugar.com/food/how-t.....video-48183986

(I added a bit extra butter to the cookie shell dough and an extra teaspoon of matcha to the base bun uwu)

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Recipe is as follows:


INGREDIENTS

For the Yeast Base:

1/3 cup warm milk
1 1/8 teaspoons dry active yeast
1/2 teaspoon sugar

For the Matcha Bun:

1 1/2 cups all-purpose flour
2 1/2 tablespoons sugar
1 tablespoon milk powder
1 tablespoon matcha powder
1/2 teaspoon salt
1 egg
2 tablespoons softened butter

For the Chocolate Cookie Shell:

3 tablespoons softened butter
2 1/2 tablespoons sugar
2 1/2 tablespoons powdered sugar
1/2 cup all-purpose flour
1 teaspoon cocoa powder
1/4 teaspoon vanilla essence
1/2 egg white

DIRECTIONS

In a small bowl or measuring cup, add the warm milk, followed by the instant dry yeast and sugar. Stir to combine.
In a large bowl, combine the flour, sugar, milk powder, matcha powder, salt, egg, and the yeast mixture from Step 1.
Using a stand mixer with a dough hook attachment, knead the mixture together until a ball of dough forms.
Next, add the 2 tablespoons of softened butter to the dough and knead until thoroughly combined.
Set the dough in a bowl and cover it with a cloth. Set it aside in a warm, dry spot to rise for about 90 minutes.
While the dough is rising, prepare the chocolate shell by mixing together the softened butter, sugar, powdered sugar, flour, cocoa powder, vanilla essence, and 1/2 an egg white.
Once the dough has risen, divide it into four even sections.
Reserve about 1/3 of each dough ball to be shaped into smaller balls for the turtles' arms, legs, and heads.
Assemble the large and small balls of dough to form four evenly sized turtles on a baking sheet. Be sure to space them about an inch apart.
Roll the cookie crumble into four even balls and press them flat between your hands before laying them on the back of each turtle.
Using a butter knife, etch a crisscross pattern into the cookie crumble across each turtle bun.
Add a sprinkle of sugar to each turtle bun and two black sesame seeds for eyes.
Cover the baking sheet with a cloth and let the turtles rise for another 30 minutes.
Bake for 15-16 minutes at 338°F and enjoy!