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.