Malcha Chamkkae Brioche Knots (Matcha Sesame Brioche Knots)

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.

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.

Keep the dough at or below 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.

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.

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.

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.