Enchant your loved ones at the Easter brunch with this sweet matcha yeast braid! The tart green tea aroma and the black sesame as a topping create a fascinating flavor combination and bring a touch of Japan to the table.
Ingredients
- 4 g (4 scoops) matcha powder
- 275 g light spelt or wheat flour
- 6 g fresh yeast
- 2.5 tbsp warm water
- 40 g sugar
- 125 ml milk
- 1 egg(s)
- 0.5 tsp salt
- 40 g butter
- Roasted black sesame for garnish
Manual
- First put the flour into a bowl and form a well in the middle with your hands. Crumble the yeast into it and add warm water. Then let the whole thing rest covered for about 15 minutes.
- Meanwhile, heat the milk together with the butter in a pot until the butter has melted. Then set the pot aside.
- Separate the egg and keep about half of the yolk in a small bowl for brushing the braid.
- As soon as the yeast starts to bubble, it's time to knead the dough: Sift the matcha into the bowl, add the milk-butter mixture, the egg white and ½ yolk, salt and sugar, and knead everything well. Knead until the dough is nice and elastic. If it is too sticky, carefully add some flour. Then let the dough rest covered for about 1 hour.
- Knead the dough again and let it rest covered for another hour.
- Divide the dough into three equal pieces and form long rolls from them. Braid the rolls on baking paper into a braid. Let the braid rest covered for another 20 minutes.
- In the meantime, preheat the oven to 180 °C (top/bottom heat).
- Brush the braid with egg yolk and sprinkle it with black sesame. Bake it in the oven for about 30 minutes.
