Matcha yeast braid

Easter cookies with an Asian twist

Matcha yeast braid

In Asia, Easter is largely not celebrated. But that couldn't stop us from creating a recipe that gave the classic Easter pastry a Japanese twist by adding matcha powder. A super delicious combination that you should definitely bake again, whether for Easter or another occasion.

3.5

h

8

Ingredients

🌶️

Level of spiciness

👨‍🍳

Difficulty level

Milly

Recipes Creator at MAOMAO

SCHRITT FÜR SCHRITT

Rezept für Matcha yeast braid

Ingredients

For 1 yeast plait

275 g wheat flour
6g fresh yeast
2.5 tbsp lukewarm water
45g white sugar
2 tsp matcha powder
125g milk
1 egg
1 pinch of salt
40g butter
1 tbsp white sesame
1 tbsp black sesame

step by step

STEP 1
Sift the flour into a large mixing bowl, make a well in the middle and add the yeast, water and a teaspoon of the sugar

STEP 2
Cover with a cloth and set aside for about 15 minutes

STEP 3
In the meantime, crack the egg into a small bowl and use a small spoon to set aside about half of the yolk for brushing

STEP 4
Slowly heat the butter and milk together until the butter has melted

STEP 5
After waiting, add the matcha, salt and the rest of the sugar to the dough in the large bowl and add the melted butter with milk and the egg (without half the yolk).

STEP 6
Knead the dough well and let it rise covered with a cloth in a warm place for 2 hours; Knead again after half the time

STEP 7
Then divide the dough into 3 equal parts, form thick rolls out of each one and braid the 3 strands of dough into a plait

STEP 8
Let the braid rise again for 20 minutes, then brush with egg yolk, sprinkle with sesame and bake at 180 degrees top/bottom heat for 30 minutes

Bon appetit!