Enchant your loved ones at Easter brunch with this sweet matcha yeast plait! The tart green tea aroma and the black sesame as a topping create a fascinating flavor combination and bring Japanese flair to the table.
Ingredients
- 4 g (4 scoops) matcha powder
- 275 g light spelled or wheat flour
- 6g fresh yeast
- 2.5 tbsp warm water
- 40g sugar
- 125 ml milk
- 1 egg(s)
- 0.5 tsp salt
- 40g butter
- Roasted black sesame seeds for garnish
Method
- First, put the flour in a bowl and use your hands to make a well in the middle. Crumble in the yeast and add warm water. Then let the whole thing rest, covered, for about 15 minutes.
- Meanwhile, heat the milk and butter in a saucepan until the butter has melted. Then put the pot aside.
- Separate the egg and reserve about half of the yolk in a small bowl for brushing on the braid.
- As soon as the yeast throws small bubbles, it's time to knead the dough: Sieve the matcha into the bowl, add the milk-butter mixture, the egg white and ½ egg 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 out of them. Braid the rolls on baking paper. 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 with black sesame seeds. Bake it in the oven for about 30 minutes.
