Homemade Matcha Brioche: Our Recipe
Two rises shape this matcha brioche in a loaf pan. Let it cool before cutting eight slices.
By Roseline Zhou, Founder
Contents
A matcha brioche also depends on giving its dough time to rise. This one combines about 5 tsp (10 g) of matcha with an egg, milk, and butter in a loaf pan. For eight slices, allow at least 4 hours 25 minutes, including rising and cooling. To serve each person an individual piece, matcha breads and pastries offer other shapes.
The butter goes in after the first kneading, once the dough begins to come together. It takes a few minutes of work, but helps incorporate the fat without starting with a slippery dough. Another matcha meant for baking can replace Essence.
Ingredients for matcha brioche
- 10.6 oz (300 g) wheat flour for the dough
- about 5 tsp (10 g) matcha for the dough
- 1.4 oz (40 g) sugar for the dough
- About 1 3/4 tsp (5 g) instant dry yeast for the dough
- About 3/4 tsp (5 g) salt for the dough
- about 1/2 cup (120 ml) milk at about 86°F (30°C) for the dough
- 1 egg, about 1.8 oz (50 g) without the shell, for the dough
- 2.1 oz (60 g) softened butter for the dough
How to knead and bake matcha brioche
- Sift the 10.6 oz (300 g) of wheat flour with about 5 tsp (10 g) of matcha into a large bowl.
- Add the 1.4 oz (40 g) of sugar, about 1 3/4 tsp (5 g) of instant dry yeast, and about 3/4 tsp (5 g) of salt.
- Pour about 1/2 cup (120 ml) of milk at about 86°F (30°C) into the bowl.
- Add the egg, about 1.8 oz (50 g) without its shell.
- Knead the dough for 10 minutes, until it begins to feel supple.
- Work in the 2.1 oz (60 g) of softened butter in several small pieces.
- Knead for another 8 minutes, until the dough is supple and pulls away from the bowl.
- Cover the bowl with a clean cloth.
- Let rise for at least 90 minutes at about 72–75°F (22 to 24°C), until the dough doubles in volume.
- Press the dough gently to release large air bubbles.
- Divide the dough into three equal portions.
- Shape each portion into a smooth ball.
- Line the 9-inch × 4-inch (22 × 10 cm) loaf pan with parchment paper.
- Place the three balls side by side in the pan.
- Cover the pan with a clean cloth.
- Let rise for at least 60 minutes at about 72–75°F (22 to 24°C), until the dough nears the top of the pan.
- Preheat the oven to 350°F (175°C) during the last 15 minutes of the second rise.
- Bake the brioche for 35 minutes, until the center is set and the top is lightly golden.
- Remove the brioche from the pan onto a rack.
- Let it cool on the rack for at least 45 minutes.
- Cut it into eight slices.
Watch the dough's volume during each rise. A cooler room may lengthen both; doubling matters more than the minute on a timer. After baking, let the brioche cool before slicing, or the crumb will compress under the knife.
Which matcha stays noticeable after baking?
Butter, sugar, and baking lead us to choose our Essence matcha powder for this crumb. Sift about 5 tsp (10 g) with the flour to keep the color even.
Black sesame or plant-based: how can you adapt it?
For a matcha and black sesame brioche, add 0.53 oz (15 g) of seeds just after the butter. They'll be distributed through the slices without changing the shaping. Sesame then becomes an additional allergen.
For a plant-based version, replace the milk and egg with about 5.7 fl oz (170 ml) of plain soy drink at about 86°F (30°C). Replace the butter with about 1.7 fl oz (50 ml) of sunflower oil, added at the butter step. Keep the same rising stages and wait for the dough to double; its crumb will differ from the base recipe.
The base version slices like an enriched loaf. Filled with tea-flavored sugar, spiral matcha brioche rolls give nine individual pieces to separate after cooling.
Our tip. Wait for the dough to form a ball before adding the butter. Added too early, it lengthens hand kneading and makes the dough greasy.
Allergens. The brioche described contains wheat (gluten), milk, and eggs; the seed variation adds sesame and the plant-based version adds soy.
