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December 27, 2016 2 min read

Another year is coming to a close and we have a lot to celebrate here at Kenko Tea, as it has been a very busy 12 months! Throughout 2016, we have featured lots of delicious Matcha recipes on our blog, enabling you to share the tasty treats with your loved ones.

To celebrate the success of 2016, we have one last, extra special recipe for you -Matcha Bagels stuffed with Chocolate Cake by Ai from @rassko.ai.

soft & chewy green tea bagels stuffed with your favorite chocolate cake are the best breakfast treat to start out your day

Ai is a housewife and self-taught baker from Japan who loves music and guitar. Ai frequently experiments with original recipes she finds online, baking up a storm in her kitchen.

Ai also gets creative in her baking by incorporating Asian ingredients like red bean paste or matcha into her recipes. Check out Ai and her gorgeous artworks on her instagram.

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These matcha bagels are soft and chewy, while also being earthy thanks to the hint of matcha green tea, and are stuffed with chocolate cake for some added sweetness.

These homemade bagels are also easy to make, creating a delicious breakfast dessert for you to enjoy with your friends and family during the indulgent season.

Chocolate Cake Stuffed Matcha Bagels

Yield: makes 5 bagels

Ingredients

Dough

280g flour
10g sugar
4g salt
70g water
70g liquid natural yeast (Sub with 3g dry yeast + 140g water)
1.5 tsp matcha (adjust the amount to your preference)

Filling

Your favorite chocolate cake (as much as you like), cut to pieces

Instruction

Combine all the dough ingredients and knead for 10-15 mins by hand.
Cover the dough in a bowl and let rise until 3 times bigger (Takes 5-6h but you can use dry yeast for faster result)
Divide the dough into 5 pieces and roll each into a round ball.
Let them rest for 15 mins covered with wrap.
Shape each dough into rectangle, put some chocolate cake pieces along the length.
Roll up, shape into round bar, seal the edges then join both ends together like a doughnut.
Let them rest for 20-30 mins covered with wrap.
Meanwhile, prepare the water bath by heating the water + 1 tbsp sugar to a very gentle boil in a large pan.
Transfer the bagels (all if possible) to the simmering water.
Cook for 30 secs, flip them over and cook 30 secs more.
Remove the bagels with a strainer and place them back on the baking sheet.
Bake in the preheated oven at 210℃ for 15-20 mins.