Green Tea Matcha Brioche
Buttery brioche dough laced with matcha for a tender, pale green crumb.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
This brioche folds culinary-grade matcha into a rich, egg-and-butter enriched dough, yielding a soft loaf with a faint grassy bitterness that balances the sweetness. A long cold rise develops flavor and makes the sticky dough easier to shape. Slice it for breakfast toast, French toast, or alongside tea service.
Ingredients
- 3 1/4 cups all-purpose flour
- 3 tablespoons culinary-grade matcha powder
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 4 large eggs, room temperature
- 1/3 cup whole milk, warmed
- 3/4 cup unsalted butter, softened and cubed
- 1 large egg, beaten, for egg wash
- 1 tablespoon water, for egg wash
Method
-
In the bowl of a stand mixer, whisk together the flour, matcha powder, sugar, instant yeast, and salt.
-
Add the eggs and warm milk to the dry ingredients. Fit the mixer with the dough hook and mix on low speed for 2 minutes to form a shaggy dough.
-
Increase speed to medium and knead for 6 minutes until the dough is smooth and elastic.
-
With the mixer running on low, add the softened butter a few cubes at a time, waiting until each addition is incorporated before adding more.
-
Once all the butter is incorporated, continue kneading on medium speed for 8 minutes until the dough is glossy, smooth, and pulls cleanly from the sides of the bowl.
-
Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in size.
-
Punch down the dough, re-cover the bowl, and refrigerate for at least 8 hours or overnight to firm up the butter and develop flavor.
-
Grease a 9x5-inch loaf pan. Turn the chilled dough onto a lightly floured surface and divide it into 3 equal pieces.
-
Roll each piece into a smooth log about 9 inches long and lay the three logs side by side in the loaf pan, pinching the ends together.
-
Cover the pan loosely with plastic wrap and let the dough rise at room temperature until it crests above the rim of the pan.
-
Preheat the oven to 350°F.
-
Whisk together the beaten egg and water, then brush gently over the top of the risen loaf.
-
Bake until deep golden on top and an instant-read thermometer inserted into the center reads 190°F, tenting loosely with foil after 20 minutes if the top browns too quickly.
-
Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Rate this recipe
Green Tea Matcha Brioche
This brioche folds culinary-grade matcha into a rich, egg-and-butter enriched dough, yielding a soft loaf with a faint grassy bitterness that balances the sweetness. A long cold rise develops flavor and makes the sticky dough easier to shape. Slice it for breakfast toast, French toast, or alongside tea service.
13 hr 14 slices 245 cal
Ingredients
- 3 1/4 cups all-purpose flour
- 3 tablespoons culinary-grade matcha powder
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 4 large eggs, room temperature
- 1/3 cup whole milk, warmed
- 3/4 cup unsalted butter, softened and cubed
- 1 large egg, beaten, for egg wash
- 1 tablespoon water, for egg wash
Method
- 1
In the bowl of a stand mixer, whisk together the flour, matcha powder, sugar, instant yeast, and salt.
- 2
Add the eggs and warm milk to the dry ingredients. Fit the mixer with the dough hook and mix on low speed for 2 minutes to form a shaggy dough.
- 3
Increase speed to medium and knead for 6 minutes until the dough is smooth and elastic.
- 4
With the mixer running on low, add the softened butter a few cubes at a time, waiting until each addition is incorporated before adding more.
- 5
Once all the butter is incorporated, continue kneading on medium speed for 8 minutes until the dough is glossy, smooth, and pulls cleanly from the sides of the bowl.
- 6
Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in size.
- 7
Punch down the dough, re-cover the bowl, and refrigerate for at least 8 hours or overnight to firm up the butter and develop flavor.
- 8
Grease a 9x5-inch loaf pan. Turn the chilled dough onto a lightly floured surface and divide it into 3 equal pieces.
- 9
Roll each piece into a smooth log about 9 inches long and lay the three logs side by side in the loaf pan, pinching the ends together.
- 10
Cover the pan loosely with plastic wrap and let the dough rise at room temperature until it crests above the rim of the pan.
- 11
Preheat the oven to 350°F.
- 12
Whisk together the beaten egg and water, then brush gently over the top of the risen loaf.
- 13
Bake until deep golden on top and an instant-read thermometer inserted into the center reads 190°F, tenting loosely with foil after 20 minutes if the top browns too quickly.
- 14
Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.