Malcha Chamkkae Brioche Knots (Matcha Sesame Brioche Knots)
Quick answer
Half the brioche dough is tinted green with matcha powder and left to develop alongside the plain half, then the two are twisted into knot shapes and coated in toasted se...
What makes this special
- Twisted two-tone dough and a nutty seed coating define these Matcha Sesame Brioche Knots.
- Twisted green and white doughs form a spiral cross-section
- Sesame seeds roast a second time in the oven, intensifying nuttiness
Key ingredients
Core cooking flow
- 1 Combine 250 g bread flour, 5 g instant yeast, 30 g sugar, and 4 g salt in a bowl until evenly distributed.
- 2 Add the milk and egg, then knead until the dry flour disappears and the dough gathers into one mass.
- 3 Keep the dough near 26C while kneading so the butter stays inside the dough instead of leaking out.
Half the brioche dough is tinted green with matcha powder and left to develop alongside the plain half, then the two are twisted into knot shapes and coated in toasted sesame seeds before baking. The enriched dough delivers the hallmark brioche character, soft, buttery, and slightly sweet, while the matcha half contributes an earthy bitterness that tempers the richness. Sesame seeds, warmed during baking, release a pronounced nutty aroma and add a light crunch to the bread's otherwise pillowy surface. Keeping the dough temperature near 26 degrees Celsius prevents the butter from leaking out during kneading; dissolving the matcha in a small amount of water first ensures streak-free color. After a 60-minute bulk rise and a 30-minute proof, the knots bake at 180 degrees Celsius for 16 to 18 minutes until the tops are golden and the interiors are feathery. The two-toned swirl visible when the knot is torn open makes this bread visually striking, well suited for gift-giving or serving at a gathering.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 250 g bread flour, 5 g instant yeast, 30 g sugar, and 4 g salt in a bowl until evenly distributed.
Let the 120 ml milk and egg lose their chill so the dough mixes smoothly.
- 2Season
Add the milk and egg, then knead until the dry flour disappears and the dough gathers into one mass.
When the surface starts to look smoother, add 45 g unsalted butter in portions and knead it in fully.
- 3Step
Keep the dough near 26C while kneading so the butter stays inside the dough instead of leaking out.
If it looks oily or slack, chill it briefly, then continue kneading until smooth and elastic again.
- 4Control
Divide the dough in half.
Dissolve 8 g matcha powder in a small amount of water, knead it into one half until the color is even, then cover both doughs and let them rise for 60 minutes.
- 5Step
Roll each dough into ropes of similar thickness so the two colors twist evenly.
Twist the plain and matcha ropes together, shape them into knots, and press on 20 g toasted sesame seeds before the surface dries.
- 6Heat
Place the knots on a tray with space between them and proof for 30 minutes, then brush the tops lightly with egg wash.
Bake at 180C for 16-18 minutes until golden, and cool on a rack.
After the steps
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