Today’s recipe might look a bit complicated at first… but it’s actually pretty easy. You just need a bit of time for these Matcha Brioche – that’s all. No witchcraft involved here :P And since autumn is around the corner (at least if you look at the calendar), you can enjoy making these maybe on a weekend, when it’s not that nice outside…. yeah I know – saying that with 30°C outside right now sounds ridiculous – just imagine it. That times will come – sooner or later :P
It’s been a while since I made these little fellas. Why? Well – the recipe is the last one in a collection of recipes I did for a collaboration with Arla Kærgården to celebrate their10th anniversary of Arla Kærgården®* – all these recipes had to be done at the same time which means weeks ago :) Last week I showed you Tarte Fambée with Goat Cheese and fresh Figs, in June my Pesto Bread and Stout Beer Brownies. All recipes were made with Arla Kærgården… If you don’t know this product, have a look here* and get some more information.
You can find all recipes as well in an online e-book. Some talented bloggers – Sandra, Mara, Stephanie, Kathrin (and moi) created a nice collection of recipes: Arla Kærgården Blogger Baking Book*. Take a look – also on the blogs of the others – they have much more delicious recipes… :) If you want to know more about the campaign, take a look here – I wrote a bit more with the first recipe that got published.
Back to the brioches… if you are preparing these little fellas, take your time :) As I said already at the beginning – the recipe looks complicated, but is actually easy. There is a lot of waiting involved – the dough needs quite a lot resting time. While the dough is in the fridge, you can do something else – watch a tv show, read a book, walk the dog… ;)
The dough is a regular yeast dough – getting the fat into the dough is probably a bit unusual. If you are making this dough you might think “WTF! Do you really want me to believe this sticky thing will be a nice smooth dough at some point?!” Well – it will be… not at the beginning, but at the end :P As you can see on the pictures – it starts quite messy but gets really nice at the end. If you don’t want sticky fingers, use plastic gloves ;))
As soon as the matcha filling gets into the game, the dough has to be treated like a croissant dough – but here there is no butter worked in the dough, but the matcha filling. At the end you will have a nice dough with loads of matcha layers.
INGREDIENTS / ZUTATEN
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 egg
1.75 oz. (50g) Arla Kærgården Unsalted
For the filling:
2.8 oz. (80g) sugar
1 egg white
0.7 oz. (20g) all-purpose flour
0.5 oz. (15g) matcha powder
1/3 cup (80ml) milk
1 tbsp. (15g) Arla Kærgården Unsalted
Für den Teig:
21g frische Hefe
120ml lauwarme Milch
300g Mehl (Type 550)
60g Zucker
1 Ei
50g weiche Arla Kærgården Ungesalzen
Für die Füllung:
80g Zucker
1 Eiweiß
20g Mehl (Type 405)
15g Matcha Pulver
80ml Milch
1 EL (15g) Arla Kærgården Ungesalzen
DIRECTIONS / ZUBEREITUNG
2. Place the dough on a floured surface, flatten a bit and place the fat on top. Fold the dough over the butter and start kneading the butter into the dough – this will be a very sticky and greasy mess fist, but the dough comes together pretty nice after a couple of minutes of kneading, so don’t worry ;) Place the smooth and soft dough in a bowl and cover with plastic wrap – let rise for about 2-2 1/2 hours, depening on how well the yeast is rising. The volume should double.
3. While the dough is rising, prepare the filling by mixing the sugar and egg white in a bowl. Add the flour and matcha and mix until well combined. Bring the milk to a boil in a small saucepan and then pour over the matcha mixture and whisk until all is well combined and smooth. Transfer this mixture into the saucepan and heat up and stirr until thickened. Add the fat and mix in – you should get a thick smooth paste. Remove from the heat. Line a wooden board with plastic wrap and spread the matcha paste on top so you get layer with the size of about 8×6 inches (20x15cm). Place in the fridge and let cool until the dough is ready.
4. Place the dough on a floured surface, poke a bit so the air gets out and then roll out to a rectangle with a size of about 12×8 inches (30x20cm). Place the matcha layer on top and fold the dough over that layer and seal in the matcha. Roll out to a long rectangle. Fold the ends towards the center and then fold once more – the package has now four layers. Roll out again to a long rectangle and repeat the folding. Wrap in plastic wrap and place in the fridge for 15-20 minutes.
5. Roll out the dough to a rectangle of about 12×8 inches (30x20cm), then roll up the dough from the long side and cut this roll into 10-12 slices. Place in a muffin tin lined with baking parchment or greased. Cover with some plastic wrap and let rise for 40-45 minutes.
6. Preheat the oven to 350˚F (180°C). Place the muffin tin in the middle of the oven and bake for 15-20 minutes. Remove from the oven and let cool down on a wire rack.
2. Den Teig auf eine bemehlten Fläche legen und etwas flachdrücken. Das Fett daraufgeben, den Teig darüberfalten und dann verkneten. Zu Anfang wird das Ganze eine sehr glitschige Angelegenheit sein, aber je länger man knetet, umso besser wird die Butter eingearbeitet und es entsteht am Ende ein geschmeidiger und glatter Teig. Den Teig zu einer Kugel formen und in einer Schüssel, abgedeckt mit Klarsichtfolie, für 2 bis 2 1/2 Stunden gehen lassen. Das Volumen sollte sich verdoppelt haben.
3. Während der Teig geht, kann die Füllung vorbereitet werden. Den Zucker mit dem Eiweiß in einer Schüssel verrühren. Das Mehl und den Matcha zugeben und gut verrühren. Die Milch in einem kleinen Topf zum Kochen bringen und dann über die Matcha-Mischung giessen und gut glattrühren. Die Mischung in den Topf schütten und unter ständigem Rühren erhitzen, bis sie zu einer Art Pudding andickt. Das Fett zugeben, unterrühren und dann vom Herd nehmen. Ein Holzbrett mit Klarsichtfolie auslegen und die Matcha Masse auf die Folie geben und zu einem Rechteck von etwa 20x15cm (8×6 inches) ausstreichen. Das Bett mit dem Matcha in den Kühlschrank stellen, bis der Teig fertig gegangen ist.
4. Den Teig auf eine bemehlten Fläche legen, die Luft herausdrücken und dann zu einem Rechteck mit etwa 30x20cm (12×8 inches) ausrollen. Die Matcha-Schicht aus dem Kühlschrank auf den Teig legen und dann den Teig darüberfalten und den Matcha darin komplett einschließen. Dieses Paket jetzt zu einem langen Rechteck ausrollen und dann die Enden zur Mitte hin falten und dann noch einmal übereinander falten – dieses Paket sollte jetzt 4 Schichten Teig mit Matchafüllung haben. Alles noch einmal zu einem länglichen Rechteck ausrollen und noch einmal wie gerade eben falten. Alles in Klarsichtfolie einwickeln und für 15-20 Minuten in den Kühlschrank legen.
5. Den gekühlten Teig zu einem Rechteck von etwa 30x20cm (12×8 inches) 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), mit etwas Klarsichtfolie abdecken und dann noch einmal für 40-45 Minuten gehen lassen.
6. Den Ofen auf 180°C (350°F) vorheizen. Das Blech mit den aufgegangenen Brioche in die Mitte des Backofens stellen und für 15-20 Minuten backen. Herausnehmen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
Matcha Brioche
- Prep Time: 60
- Cook Time: 20
- Total Time: 300
- Yield: 12 1x
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 egg
- 1.75 oz. (50g) Arla Kærgården Unsalted
For the filling
- 2.8 oz. (80g) sugar
- 1 egg white
- 0.7 oz. (20g) all-purpose flour
- 0.5 oz. (15g) matcha powder
- 1/3 cup (80ml) milk
- 1 tbsp. (15g) Arla Kærgården Unsalted
Instructions
- Warm up the milk a bit so it is lukewarm. Crumble the yeast, add to the milk and mix until dissolved. Set aside. Add the flour and sugar to a large bowl and mix. Add the yeast-milk and egg and knead until you get a nice smooth dough – about 4-5 minutes.
- Place the dough on a floured surface, flatten a bit and place the fat on top. Fold the dough over the butter and start kneading the butter into the dough – this will be a very sticky and greasy mess fist, but the dough comes together pretty nice after a couple of minutes of kneading, so don’t worry ;) Place the smooth and soft dough in a bowl and cover with plastic wrap – let rise for about 2-2 1/2 hours, depening on how well the yeast is rising. The volume should double.
- While the dough is rising, prepare the filling by mixing the sugar and egg white in a bowl. Add the flour and matcha and mix until well combined. Bring the milk to a boil in a small saucepan and then pour over the matcha mixture and whisk until all is well combined and smooth. Transfer this mixture into the saucepan and heat up and stirr until thickened. Add the fat and mix in – you should get a thick smooth paste. Remove from the heat. Line a wooden board with plastic wrap and spread the matcha paste on top so you get layer with the size of about 8×6 inches (20x15cm). Place in the fridge and let cool until the dough is ready.
- Place the dough on a floured surface, poke a bit so the air gets out and then roll out to a rectangle with a size of about 12×8 inches (30x20cm). Place the matcha layer on top and fold the dough over that layer and seal in the matcha. Roll out to a long rectangle. Fold the ends towards the center and then fold once more – the package has now four layers. Roll out again to a long rectangle and repeat the folding. Wrap in plastic wrap and place in the fridge for 15-20 minutes.
- Roll out the dough to a rectangle of about 12×8 inches (30x20cm), then roll up the dough from the long side and cut this roll into 10-12 slices. Place in a muffin tin lined with baking parchment or greased. Cover with some plastic wrap and let rise for 40-45 minutes.
- Preheat the oven to 350˚F (180°C). Place the muffin tin in the middle of the oven and bake for 15-20 minutes. Remove from the oven and let cool down on a wire rack.
Notes
- Enjoy baking!
*I have partnered with Arla to bring you this matcha brioche. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)