This coffee and matcha toast recipe is a fun, easy spin on the popular Malaysian Rotiboy coffee bun. The spread is mildly sweet and bakes into an addicting crumbly texture, making it perfect for breakfast or a snack. You’ll find yourself making this more often than French toast! —Tam To, Los Angeles, California
Ingredients
- 3/4 cup unsalted butter, softened
- 1 large egg, room temperature
- 1-1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1-1/2 teaspoons vanilla extract
- 1-1/2 teaspoons instant coffee granules
- 2 tablespoons water
- 1-1/2 teaspoons matcha (green tea powder)
- 4 slices milk bread
Directions
- In a large mixing bowl, combine the butter and egg until well incorporated. Add the flour, sugar, cinnamon, salt and vanilla extract; mix well. Divide mixture into two small bowls.
- Add instant coffee and water to one bowl; mix well. Add matcha to second bowl; mix until well incorporated.
- Spread mixtures evenly onto one side of each slice of milk bread as desired.
- Preheat air fryer to 355°. In batches, arrange slices in a single layer in air fryer. Cook until light brown, 10-12 minutes. Let toast cool completely before serving.
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