Matcha Brioche

• Produce

  • 1/2 oz Matcha powder

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Baking & Spices

  • 2 1/3 cups All-purpose flour
  • 2/3 oz All-purpose flour
  • 5 oz Sugar
  • 3/4 oz Yeast, fresh

• Dairy

  • 3/4 cup Milk

• Other

  • 1.75 oz. (50g Arla Kærgården Unsalted
  • 1 tbsp (15g arla kærgården unsalted

Found on baketotheroots.de

Ingredients

• 0.75 oz. (21g) fresh yeast
• 1/2 cup (120ml) lukewarm milk
• 2 1/3 cups (300g) all-purpose flour
• 2.1 oz. (60g) sugar
• 1 egg
• 1.75 oz. (50g) Arla Kærgården Unsalted
• 2.8 oz. (80g) sugar
• 1 egg white
• 0.7 oz. (20g) all-purpose flour
• 0.5 oz. (15g) matcha powder
• 1/3 cup (80ml) milk
• 1 tbsp. (15g) Arla Kærgården Unsalted

Directions

• Warm up the milk a bit so it is lukewarm. Crumble the yeast, add to the milk and mix until dissolved. Set aside. Add the flour and sugar to a large bowl and mix. Add the yeast-milk and egg and knead until you get a nice smooth dough - about 4-5 minutes. Place the dough on a floured surface, flatten a bit and place the fat on top. Fold the dough over the butter and start kneading the butter into the dough - this will be a very sticky and greasy mess fist, but the dough comes together pretty nice after a couple of minutes of kneading, so dont worry ;) Place the smooth and soft dough in a bowl and cover with plastic wrap - let rise for about 2-2 1/2 hours, depening on how well the yeast is rising. The volume should double. While the dough is rising, prepare the filling by mixing the sugar and egg white in a bowl. Add the flour and matcha and mix until well combined. Bring the milk to a boil in a small saucepan and then pour over the matcha mixture and whisk until all is well combined and smooth. Transfer this mixture into the saucepan and heat up and stirr until thickened. Add the fat and mix in - you should get a thick smooth paste. Remove from the heat. Line a wooden board with plastic wrap and spread the matcha paste on top so you get layer with the size of about 8x6 inches (20x15cm). Place in the fridge and let cool until the dough is ready. Place the dough on a floured surface, poke a bit so the air gets out and then roll out to a rectangle with a size of about 12x8 inches (30x20cm). Place the matcha layer on top and fold the dough over that layer and seal in the matcha. Roll out to a long rectangle. Fold the ends towards the center and then fold once more - the package has now four layers. Roll out again to a long rectangle and repeat the folding. Wrap in plastic wrap and place in the fridge for 15-20 minutes. Roll out the dough to a rectangle of about 12x8 inches (30x20cm), then roll up the dough from the long side and cut this roll into 10-12 slices. Place in a muffin tin lined with baking parchment or greased. Cover with some plastic wrap and let rise for 40-45 minutes. Preheat the oven to 350˚F (180°C). Place the muffin tin in the middle of the oven and bake for 15-20 minutes. Remove from the oven and let cool down on a wire rack.