Updated: Nov 14
This is one of my most popular, drool-worthy recipes! Before I moved for law school, I gave each person in my family one baking request. Needless to say I stocked up the freezer with many loaves of bread and it was nearly demolished before I even left!
Makes two loaves
40 g bread flour
200 g water
580 g bread flour
60 g sugar
12 g salt
10 g instant yeast
10 g dry milk powder
260 g milk
2 large egg
50 g butter, softened
120 g butter, softened
120 g sugar
12 g (2 tbsp) matcha
Make the tangzhong starter.
You can make tangzhong ahead of time (a day or hours in advance) and store it in the refrigerator. Let it come to room temperature before use. This KEY step is what packs extra moisture to the bread!
In a small saucepan, whisk together the bread flour and water until fully incorporated. Turn on the heat to medium-high and continue whisking until it becomes a thick, pudding-like consistency.
Remove the pan from heat and cover the tangzhong with a plastic wrap, allowing the plastic wrap to touch the surface of the tangzhong. This prevents the tangzhong from forming a skin on top. Let the tangzhong cool to room temperature.
Make the bread dough.
In a stand mixer, measure out all the dry ingredients in the bowl and give it a quick whisk.
Add the milk, tangzhong, and eggs one at a time. Use the hook attachment and knead on low speed.
Once the dough comes together, add the butter in 3 increments.
When the butter is fully incorporated, turn up the speed to medium-high and continue kneading. The dough is ready when it is smooth, elastic, and pulls off cleanly from the side of the bowl. This can take anywhere from 5 to 15 minutes depending on the mixer.
To check if the dough is kneaded enough, use the window pane test. Grab a small piece of dough and slowly stretch it with your fingers. It should be translucent enough to see through it. This dough is very sticky! You can use gloves and/or lightly coat your hands with oil before working with the dough.
For the first proof.
Place the dough onto a lightly floured surface and shape it into a ball. Lightly coat the mixing bowl with oil and place the dough back in the bowl. Cover with a kitchen towel and let proof in a warm place until the dough is doubled in size (about 1.5 hours). The dough is ready when you poke a hole with your finger and it does not spring back up.
Alternatively, you can place the dough in the refrigerator overnight for the first proof. Let it come to room temperature and shape for the second proof.
For the second proof.
Make the matcha filling. Whip the butter with the sugar with a spatula. Add in the matcha powder and mix.
Assemble. Once the dough is proofed, place it onto a lightly floured surface. Lightly flour the dough and roll out to a rectangle.
Spread the matcha filling onto the rectangle and roll up the dough from the shorter end like a cinnamon roll. When you get to the end, pinch to secure the roll together.
Braid. Use a knife or pastry cutter to slice the dough (long way) in half, but leave the top end in tack. Cross the 2 tails over and under each other. Tuck the two ends on the bottom of the dough and place into a bread pan. (See video below)
Cover with a kitchen towel and let proof until doubled in size (about 30 minutes).
Meanwhile, preheat the oven to 350°F.
Bake for 25 to 30 minutes until golden brown on top. Remove from the bread pan to cool. Serve warm.
Recipe by Rachel Lee | @h.m.pro
Photography by @johnwoodwood