Matcha Brioche Rolls with Sweet Spirals

The spiral in these matcha brioche rolls appears when you cut the dough, as the green filling runs through each turn. It contains about 4 tsp (8 g) of matcha mixed with sugar. The dough is plant-based, and the nine rolls take at least 3 hours 15 minutes, including rising and cooling. If you'd rather share one brioche than nine spirals, matcha breads and pastries include a larger format too.

• Prep time 30 minutes
• First rise at least 75 minutes
• Second rise at least 45 minutes
• Bake time 25 minutes
• Cooling time at least 20 minutes
• Total time at least 3 hours 15 minutes
• Yield 9 rolls
• Equipment two bowls, fine sieve, rolling pin, pastry brush, 8-inch (20 cm) square pan, parchment paper, and oven

Spread the filling thinly so it stays inside the rolled dough. That's why we mix matcha through the sugar instead of concentrating it in one area. A matcha meant for baking suits this sweet dough that goes into the oven.

Ingredients for matcha brioche rolls

• 10.6 oz (300 g) wheat flour for the dough
• 1.2 oz (35 g) sugar for the dough
• About 1 3/4 tsp (5 g) instant dry yeast for the dough
• About 3/4 tsp (4 g) salt for the dough
• about 5.7 fl oz (170 ml) plain unsweetened soy drink at about 86°F (30°C) for the dough
• about 1.5 fl oz (45 ml) sunflower oil for the dough
• about 4 tsp (8 g) matcha for the filling
• 1.2 oz (35 g) sugar for the filling
• about 1 tbsp (15 ml) sunflower oil for the filling

How to shape matcha brioche rolls

1. Sift the 10.6 oz (300 g) of wheat flour into a large bowl.
2. Add the 1.2 oz (35 g) of sugar, about 1 3/4 tsp (5 g) of instant dry yeast, and about 3/4 tsp (4 g) of salt.
3. Pour in about 5.7 fl oz (170 ml) of plain unsweetened soy drink at about 86°F (30°C).
4. Add about 1.5 fl oz (45 ml) of sunflower oil for the dough.
5. Knead for 10 minutes, until the dough is supple and almost smooth.
6. Cover the bowl with a clean cloth.
7. Let rise for at least 75 minutes at about 72–75°F (22 to 24°C), until the dough doubles in volume.
8. Roll the dough on parchment paper into a 12-inch × 10-inch (30 × 25 cm) rectangle.
9. Mix about 4 tsp (8 g) of matcha with the 1.2 oz (35 g) of sugar for the filling in a small bowl.
10. Brush the dough with about 1 tbsp (15 ml) of sunflower oil for the filling.
11. Spread the matcha and sugar mixture over the oiled dough.
12. Roll the dough from a 12-inch (30 cm) side into a log.
13. Cut the log into nine equal slices.
14. Line an 8-inch (20 cm) square pan with parchment paper.
15. Place the nine slices flat in the pan, spirals facing up.
16. Cover the pan with a clean cloth.
17. Let rise for at least 45 minutes at about 72–75°F (22 to 24°C), until the rolls touch.
18. Preheat the oven to 355°F (180°C) during the last 15 minutes of this rise.
19. Bake the rolls for 25 minutes, until the edges are golden and the center feels firm.
20. Let the rolls cool in the pan for at least 20 minutes.
21. Separate the nine rolls before serving.

Cut the log with a sharp blade without crushing it. The nine slices will keep their spirals better. If the room is cool, wait for the dough to truly double before shaping it, even if the first rise goes beyond the planned 75 minutes.

Which matcha brings flavor to the spiral?

The sweet filling in these spirals is baked, so we mix in our Essence matcha for baking. Mix about 4 tsp (8 g) of matcha thoroughly with the sugar to avoid a pocket of bitter powder.

How can you vary the filling?

For black sesame, add about 4 tsp (12 g) of seeds to the filling mixture. For cinnamon, add about 1 1/4 tsp (3 g) of ground cinnamon in the same place. Keep about 4 tsp (8 g) of matcha in both cases.

For a lavender and cinnamon version, add about 3/4 tsp (2 g) of cinnamon and about 1/4 tsp (0.2 g) of culinary lavender. The lavender should stay subtle so the matcha remains noticeable. The base dough contains neither egg nor butter.

After cooling, separate the nine rolls. For one brioche to slice at the table, the sliceable matcha brioche bakes in a loaf pan.

Our tip. Spread the sweet filling to the sides, but leave the last 3/8 inch (1 cm) of the rectangle clear. That edge helps the log stay closed.

Allergens. The base dough contains wheat (gluten) and soy; the seed variation adds sesame.