Malcha Chamkkae Brioche Knots (Matcha Sesame Brioche Knots)
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.
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Instructions
- 1
Combine bread flour, yeast, sugar, and salt in a bowl.
- 2
Add milk and egg, knead, then add butter once gluten starts forming.
- 3
Split dough in half, knead matcha into one half, and proof both for 60 minutes.
- 4
Roll each dough into ropes, twist into knots, and coat with sesame seeds.
- 5
Place on tray, proof 30 minutes, then brush lightly with egg wash.
- 6
Bake at 180C for 16-18 minutes until golden, then cool on a rack.
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