Have you ever tried Matcha? Do you like the intense taste of the green tea powder? If you do, maybe this sweet little treat is something for you: delicious Matcha Brioche aka. Matcha Cruffins. No matter what you gonna call them – these little pastries are absolutely delicious! A bit time-consuming to make from scratch, but definitely worth the extra effort! ;)

Matcha is not necessarily everyone’s cup of tea (pun intended). For many, the green tea tastes too green or maybe too earthy. We can totally understand that. People often say it’s an »acquired taste«. Meaning you may not like something at first, but over time you gradually come to appreciate it. Other stuff in this category: semi-sweet chocolate with a high cocoa content that can be quite bitter, coffee in general, or Brussels sprouts, for example. ;P
Of course, we don’t want to compare Matcha with Brussels sprouts. After all, they are two very different things. One of these tastes good after a while and the other one is highly toxic! Just kidding! We love Brussels sprouts! Or let’s say the majority of us loves Brussels sprouts… ;P

Anyway. This article and recipe are not about green veggies. It’s all about delicious (green) Brioche/Cruffins with Matcha. Reading through the recipe might be a bit overwhelming – what sounds a little complicated at first is actually quite easy to do. You need to wait for quite some time for the dough to be ready, that’s all. Apart from that, these little pastries really easy to prepare.
The dough is regular yeast dough, aka. Brioche dough. The incorporation of the fat is perhaps a little unusual for some bakers. At first, you will probably think, »WTF! This slippery stuff is supposed to be a Brioche dough?«. Yes, it’s supposed to be like that and everything will turn out fine! :P After a short time of kneading, the initially sticky dough turns into a wonderfully smooth dough. If you’re afraid of greasy fingers, simply wear a pair of disposable rubber gloves and everything will go a little more smoothly.

As soon as the Matcha filling comes into play, the dough is treated like a Danish pastry dough or croissant dough. It’s rolled out several times, but instead of butter (or some other kind of fat) we use the Matcha filling to create all those layers we know from a croissant dough. This does not only look great in the finished baked Brioche, it’s also extremely tasty.
If you’re not really happy with Matcha, you might want to take a look at our Cruffins with Prunes as an alternative. The filling may (also) not be quite as common, but we think it’s really delicious. Especially, in combination with the crispy Cruffins pastry. If that’s still not your cup of tea, try a simple cinnamon-sugar-mixture instead of the prunes. ;P
You could also try those delicious Salted Caramel Chocolate (Brioche) Croissants. No need to layer the dough, just fill the little horns. The result is not crispy but super soft and fluffy. We love them so much!
INGREDIENTS / ZUTATEN
(10-12 brioche)
For the dough:
0.75 oz. (21g) fresh yeast
1/2 cup (120ml) lukewarm milk
2 1/3 cups (300g) all-purpose flour
2.1 oz. (60g) sugar
1 medium egg
1.75 oz. (50g) margarine (or butter), at room temperature
For the filling:
2.8 oz. (80g) sugar
1 medium egg white
0.7 oz. (20g) all-purpose flour
0.5 oz. (15g) Matcha powder*
1/3 cup (80ml) milk
1 tbsp. margarine (or butter)
(10-12 Brioche)
Für den Teig:
21g frische Hefe
120ml lauwarme Milch
300g Mehl (Type 550)
60g Zucker
1 Ei (M)
50g weiche Margarine (oder Butter)
Für die Füllung:
80g Zucker
1 Eiweiß (M)
20g Mehl (Type 405)
15g Matcha Pulver*
80ml Milch
1 EL Margarine (oder Butter)

DIRECTIONS / ZUBEREITUNG
1. Warm the milk until lukewarm. Crumble the yeast, add it to the milk and mix until it’s completely dissolved. Set aside for several minutes.
2. Combine flour and sugar in a large bowl. Add the yeast-milk and egg and knead until you get a nice smooth dough – for about 4-5 minutes.
3. Place the dough on a floured work surface, flatten it a slightly and spread the fat on top. Fold the dough over the butter and start working the fat into the dough – this will be a very sticky and greasy mess in the beginning, but the dough comes together pretty nicely after several minutes of kneading, so don’t worry. ;) Place the dough in a bowl and cover it (e.g. with plastic wrap) and let rise for about 2-2 1/2 hours – the size of the dough should double.
4. While the dough is rising, prepare the filling by mixing the sugar and egg white in a small bowl. Add the flour and Matcha powder and mix until well combined. Add the milk to a small saucepan and bring to a boil. Pour it over the Matcha mixture and stir until well combined and smooth. Pour this mixture back into the saucepan and heat up once more. Stir until thickened nicely. Add the fat and mix in – you should get a thick, smooth paste similar to a custard. Remove from the heat. Line a wooden board (or similar) with plastic wrap and spread the Matcha paste on top. You want a layer with a size of about 20×15 cm. Place in the fridge and let cool until the dough is ready.
5. Place the risen dough on a floured work surface and roll out into a rectangle with a size of about 30×20 cm. Place the Matcha layer on top and fold the dough over that layer and seal in the Matcha. Roll out into a long rectangle. Fold the ends towards the center, fold again to create a package with four layers on top of each other. Repeat the process by rolling out the dough once more into a rectangle and fold it the same way to get a package with four layers once more. Wrap in plastic wrap and place the package in the fridge for about 15-20 minutes.
6. Roll out the dough into a rectangle of about 30×20 cm, then roll up the dough along the long side and cut this roll into 10-12 slices. Place the slices in a muffin tin lined with baking parchment or greased molds. Cover everything with plastic wrap and let rise for about 40-45 minutes.
7. Preheat the oven to 180°C (350˚F). Place the muffin tin with the risen brioche in the center of the oven and bake them for about 15-20 minutes. Remove the baked brioche from the oven and let them cool down on a wire rack.
1. Die Milch etwas anwärmen (max. handwarm). Die Hefe in die Milch bröckeln und verrühren, bis sie sich komplett aufgelöst hat. Einige Minuten zur Seite stellen.
2. Das Mehl mit dem Zucker in einer großen Schüssel vermischen und dann die Hefemilch und das Ei dazugeben und alles in etwa 4-5 Minuten zu einem glatten Teig verarbeiten.
3. Den Teig auf eine bemehlte Fläche legen und etwas flachdrücken. Das weiche Fett darauf verteilen, den Teig darüber falten und dann verkneten. Zu Anfang wird das Ganze eine sehr glitschige Angelegenheit sein, aber je länger man knetet, umso besser wird das Fett eingearbeitet und es entsteht am Ende ein geschmeidiger und glatter Teig. Den Teig zu einer Kugel formen, in eine Schüssel legen, abdecken (z.B. mit Klarsichtfolie) und für etwa 2 bis 2 1/2 Stunden gehen lassen. Das Volumen sollte sich verdoppelt haben.
4. Während der Teig geht, kann die Füllung vorbereitet werden. Den Zucker mit dem Eiweiß in einer Schüssel verrühren. Das Mehl und den Matcha dazugeben und alles gut verrühren. Die Milch in einem kleinen Topf zum Kochen bringen und dann über die Matcha-Mischung gießen und alles glatt rühren. Die Mischung in den Topf schütten und unter ständigem Rühren erhitzen, bis sie zu einer Art Pudding andickt. Margarine (oder Butter) dazugeben, unterrühren und dann den Topf vom Herd ziehen. Ein Holzbrett o.ä. mit Klarsichtfolie auslegen und die Matcha Masse auf die Folie geben und zu einem Rechteck von etwa 20×15 cm ausstreichen. Das Bett mit dem Matcha in den Kühlschrank stellen, bis der Teig aufgegangen ist.
5. Den Teig auf eine bemehlte Fläche legen, die Luft herausdrücken und dann zu einem Rechteck mit etwa 30×20 cm ausrollen. Den Matcha Pudding aus dem Kühlschrank nehmen und auf den Teig legen. Den Teig darüber falten und den Matcha Pudding komplett einschließen. Dieses Paket jetzt zu einem langen Rechteck ausrollen und dann die Enden zur Mitte hin falten und dann noch einmal über die Mitte zusammenfalten, damit ein Paket mit 4 Schichten übereinander gestapelt entsteht. Das entstandene Teigpaket noch einmal zu einem länglichen Rechteck ausrollen und erneut zur Mitte falten und wieder zu einem Paket übereinanderschlagen. Dieses Paket dann in Klarsichtfolie einwickeln und für etwa 15-20 Minuten in den Kühlschrank legen.
6. Den gekühlten Teig zu einem Rechteck von etwa 30×20 cm ausrollen, über die lange Seite aufrollen und dann in 10-12 Scheiben schneiden. Die Scheiben in die Mulden eines Muffinblechs legen (vorher mit Backpapier auslegen oder einfetten), alles mit Klarsichtfolie abdecken und dann noch einmal für etwa 40-45 Minuten gehen lassen.
7. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Das Blech mit den aufgegangenen Brioche in die Mitte des Backofens stellen und für etwa 15-20 Minuten backen. Die Brioche aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.

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Here is a version of the recipe you can print easily.
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Matcha Brioche aka. Matcha Cruffins
- Prep Time: 01:00
- Cook Time: 00:20
- Total Time: 05:00
- Yield: 12
- Category: Pastry
- Cuisine: International
- Diet: Vegetarian
Description
If you like Matcha, you will love these Matcha Brioche aka. Matcha Cruffins. Definitely worth the extra effort making from scratch! So good!
Ingredients
For the dough:
0.75 oz. (21g) fresh yeast
1/2 cup (120ml) lukewarm milk
2 1/3 cups (300g) all-purpose flour
2.1 oz. (60g) sugar
1 medium egg
1.75 oz. (50g) margarine (or butter), at room temperature
For the filling:
2.8 oz. (80g) sugar
1 medium egg white
0.7 oz. (20g) all-purpose flour
0.5 oz. (15g) Matcha powder*
1/3 cup (80ml) milk
1 tbsp. margarine (or butter)
Instructions
1. Warm the milk until lukewarm. Crumble the yeast, add it to the milk and mix until it’s completely dissolved. Set aside for several minutes.
2. Combine flour and sugar in a large bowl. Add the yeast-milk and egg and knead until you get a nice smooth dough – for about 4-5 minutes.
3. Place the dough on a floured work surface, flatten it a slightly and spread the fat on top. Fold the dough over the butter and start working the fat into the dough – this will be a very sticky and greasy mess in the beginning, but the dough comes together pretty nicely after several minutes of kneading, so don’t worry. ;) Place the dough in a bowl and cover it (e.g. with plastic wrap) and let rise for about 2-2 1/2 hours – the size of the dough should double.
4. While the dough is rising, prepare the filling by mixing the sugar and egg white in a small bowl. Add the flour and Matcha powder and mix until well combined. Add the milk to a small saucepan and bring to a boil. Pour it over the Matcha mixture and stir until well combined and smooth. Pour this mixture back into the saucepan and heat up once more. Stir until thickened nicely. Add the fat and mix in – you should get a thick, smooth paste similar to a custard. Remove from the heat. Line a wooden board (or similar) with plastic wrap and spread the Matcha paste on top. You want a layer with a size of about 20×15 cm. Place in the fridge and let cool until the dough is ready.
5. Place the risen dough on a floured work surface and roll out into a rectangle with a size of about 30×20 cm. Place the Matcha layer on top and fold the dough over that layer and seal in the Matcha. Roll out into a long rectangle. Fold the ends towards the center, fold again to create a package with four layers on top of each other. Repeat the process by rolling out the dough once more into a rectangle and fold it the same way to get a package with four layers once more. Wrap in plastic wrap and place the package in the fridge for about 15-20 minutes.
6. Roll out the dough into a rectangle of about 30×20 cm, then roll up the dough along the long side and cut this roll into 10-12 slices. Place the slices in a muffin tin lined with baking parchment or greased molds. Cover everything with plastic wrap and let rise for about 40-45 minutes.
7. Preheat the oven to 180°C (350˚F). Place the muffin tin with the risen brioche in the center of the oven and bake them for about 15-20 minutes. Remove the baked brioche from the oven and let them cool down on a wire rack.
Notes
Let’s get baking!
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