Matcha Swirl Brioches
Soft, fluffy, buttery brioche rolls swirled in bittersweet matcha. The perfect Sunday breakfast!
Tomorrow it's off to Beijing for 2 weeks, away from home, away from family, away from my lovely warm kitchen. It's a new place, with new people, with friends I don't really know.
But I believe everything will be okay in the end. I believe, deep down in my heart, that I will have a good time. I believe in miracles.
But most importantly, I believe I will learn, grow and become a better person from this experience. To discover myself, and to discover my friends.
I'm both excited and dreading this. I can't wait to explore the streets, to see new things, yet I'm dreading leaving home for so long, and all the little things I will miss. I've made a promise to myself - to get through all this, and return home, a better person.
For now, it's these gorgeous brioche rolls, swirled in matcha pastry cream. These guys are so soft and fluffy, swirled in the bittersweet matcha. This is something I will miss - kneading dough on the cool granite kitchen surface, feeling the dough with my fingers - how it springs back and it's soft, smooth surface- immersing myself in the art of baking. Greasing the trays, sprinkling flour, beating eggs- I will miss this.
Goodbye, for two weeks.
Matcha Swirl Brioches
Recipe adapted from Vintage Trinkets
makes 12 small brioches
Brioche dough
300g bread flour
60g caster sugar
1 tsp instant yeast
125g whole milk
1 egg
50g butter, diced and at room temperature
In a large bowl, combine all the ingredients except for the butter and mix until it forms a rough dough.
On an unfloured surface, start kneading the dough incorporating the butter as you do so until it forms a smooth ball; around 8 minutes. Dough may seem extremely buttery initially while you are kneading the butter in but don't fret, as you continue to knead, the buttery dough will become become a soft pillowy dough. Place the dough back into the bowl – cover with a cloth – and leave in a warm place for 2 hours or until double in size.
Matcha filling
80g milk
1 egg white
50g caster sugar
20g flour
20g matcha powder
10g butter
Bring the milk to the boil. While it’s heating, mix the egg white and sugar in a bowl until combined. Mix in the flour and matcha green tea, and beat until homogeneous.
When the milk is boiling, pour it over the matcha mixture, whisking as you do so. Transfer back into the pan, and cook on medium heat until thick. Mix in the butter.
Spread it on a baking tray lined with cling film, around 20×15cm. Freeze till firm.
Remove any air from the brioche dough by gently patting it down, then roll it into a 30×20cm rectangle. Place the matcha filling in the middle, then fold the dough over it, sealing the extremities together. Roll into a longer rectangle, then make a tour double. Repeat the folding one more time, then roll the dough back into a 30×20cm. Roll the dough onto itself to form a log. Trim the ends, then using a sharp knife, slice into 3cm-thick segments. Butter 12 5.5cm-wide rings, and place the slices into them, cut side up. Cover loosely with cling film, and allow to rise for 30 to 45 minutes. Preheat the oven to 180°C, and bake for 15 to 20 minutes.
Brioche dough
300g bread flour
60g caster sugar
1 tsp instant yeast
125g whole milk
1 egg
50g butter, diced and at room temperature
In a large bowl, combine all the ingredients except for the butter and mix until it forms a rough dough.
On an unfloured surface, start kneading the dough incorporating the butter as you do so until it forms a smooth ball; around 8 minutes. Dough may seem extremely buttery initially while you are kneading the butter in but don't fret, as you continue to knead, the buttery dough will become become a soft pillowy dough. Place the dough back into the bowl – cover with a cloth – and leave in a warm place for 2 hours or until double in size.
Matcha filling
80g milk
1 egg white
50g caster sugar
20g flour
20g matcha powder
10g butter
Bring the milk to the boil. While it’s heating, mix the egg white and sugar in a bowl until combined. Mix in the flour and matcha green tea, and beat until homogeneous.
When the milk is boiling, pour it over the matcha mixture, whisking as you do so. Transfer back into the pan, and cook on medium heat until thick. Mix in the butter.
Spread it on a baking tray lined with cling film, around 20×15cm. Freeze till firm.
Remove any air from the brioche dough by gently patting it down, then roll it into a 30×20cm rectangle. Place the matcha filling in the middle, then fold the dough over it, sealing the extremities together. Roll into a longer rectangle, then make a tour double. Repeat the folding one more time, then roll the dough back into a 30×20cm. Roll the dough onto itself to form a log. Trim the ends, then using a sharp knife, slice into 3cm-thick segments. Butter 12 5.5cm-wide rings, and place the slices into them, cut side up. Cover loosely with cling film, and allow to rise for 30 to 45 minutes. Preheat the oven to 180°C, and bake for 15 to 20 minutes.
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