[Marbled matcha brioches]
With no rational reason except that those brioches looked terribly good, I decided to venture into the realm of feuilletage; once again. Although, this time, my kitchen did not come with a rolling pin.
I could have bought one on my recent visit to Pages. I almost did in fact. But eventually got out from the shop carrying many cercles [rings], a couple of knives, a sugar thermometer, and some ramekins.
Quite providentially, my kitchen did come with more empty wine bottles than I’m willing to admit ; let’s be honest, we had five of them sitting on the counter.
In my defense, I must tell you they have been there for weeks.
Armed with the one bottle that seemed fit for the occasion – read perfectly cylindrical, label removed – I went straight for the recipe. And then realised the folding instructions were in Japanese.
Now, why did my kitchen not come with full wine bottles instead? At that point, I could have used a glass.
Instead, I started doodling, only to realise my panic attack was pointless. A simple tour double.
Just like for puff pastry.
I made the dough. Left it to rise. Made the matcha filling. Chilled it. Then, I started rolling and folding, and rolling and folding.
Somehow, my dreamlike vision of the use of wine bottles as rolling pins vanished when the filling started leaking and the dough stuck to the bottle.
My counter ended up green, so did my fingers.
But that’s okay.
First, because I like green. And second, because I see no problem whatsoever in licking green fingers when they taste like matcha.
One lesson I have learnt from this experience: get yourself a decent rolling pin girl.
If unlike me – and probably not unlike every person around the world – you own a rolling pin, then I urge you to make these brioches. With green tea, or if you’re feeling a little more subversive, with cocoa powder.
Brioches marbrées au thé matcha
Adapted from Les carnets parisiens.
Don’t be scared with all the rolling pin action here. These brioches are very easy to make, and a treat to eat.
Soft and fragrant.
When it comes to yeasted dough, my favourite kneading technique – which I learnt at school – is quite close from this one. I wish I could make a video to show you, but for now, the explanations of Richard Bertinet will have to do.
I don’t do it the exact same way, but the throwing and folding are similar. Trust me, this kneading technique is a keeper.
If you’re going to use cocoa powder instead of matcha, go for 20g of powder. And then proceed as follow.
Brioches marbrées au thé matcha
Makes 12 small brioches
For the brioche dough
300g strong flour
60g cater sugar
one tsp dehydrated yeast
125g whole milk
one egg
50g butter, diced and at room temperature
For the matcha filling
80g milk
one egg white
50g caster sugar
20g flour
20g matcha green tea
10g butter
Make the dough. In a large bowl, combine all the ingredients except for the butter and mix until it forms a rough dough.
On an unfloured surface, start kneading the dough incorporating the butter as you do so until it forms a smooth ball; around 8 minutes.
Place the dough back into the bowl – covered with a cloth – and leave in a warm place for 2 hours or until double in size.
make the filling. Bring the milk to the boil. While it’s heating, mix the white and sugar in a bowl until combined. Mix in the flour and matcha green tea, and beat until homogeneous.
When the milk is boiling, pour it over the matcha mixture, whisking as you do so. Transfer back into the pan, and cook on medium heat until thick. Mix in the butter.
Spread it on a baking tray lined with cling film, around 20x15cm. Chill.
Remove any air from the brioche dough by gently patting it down, then roll it into a 30x20cm rectangle. Place the matcha filling in the middle, then fold the dough over it, sealing the extremities together. Roll into a longer rectangle, then make a tour double. Repeat the folding one more time, then roll the dough back into a 30x20cm.
Roll the dough onto itself to form a log. Trim the ends, then using a sharp knife, slice into 3cm-thick segments.
Butter 12 5.5cm-wide rings, and place the slices into them, cut side up.
Cover loosely with cling film, and allow to rise for 30 to 45 minutes.
Preheat the oven to 180°C, and bake for 15 to 20 minutes or until golden brown.
58 Comments
Matthew L.
March 11, 2010 at 8:04 PMGreat idea! My mom will love this. Thanks for sharing 😀
Baking Soda
March 11, 2010 at 8:27 PMIntricate swirl pattern, I love it! Very inspiring!
Vanessa
March 11, 2010 at 8:31 PMWhat gorgeous colours and patterns. Yes, I own a rolling pin and am not afraid of puff pastry so I’m dying to try this. Green is so perfect for springtime and the new leaves on the trees.
Sasa
March 11, 2010 at 8:39 PMGood to see you posting again Fanny!
TeaHawk
March 11, 2010 at 9:53 PMThose look ridiculously fine. Especially compared to other matcha desserts, which usually look like someone dipped them in a tub of algae.
Sheena S.
March 11, 2010 at 7:58 PMPerfect for St. Patrick’s Day next week! 😉
fanny
February 26, 2019 at 7:25 PMI hadn’t even thought about it; but now you’ve mentioned it, it could indeed be nice.
clotilde
March 11, 2010 at 8:08 PMLove this, so inspiring! They sell a similar confection at Muji in Japan and a friend brought some back for me: in one of them the filling was flavored with banana, in the other black sesame. Yum!
fanny
February 26, 2019 at 7:27 PMThe banana sounds like such a great idea. I might try it by using blended dry bananas instead of matcha! Thanks Clotilde.
Elisa
March 11, 2010 at 10:23 PMI have two questions, if I may.
The butter in the matcha filling, do you add it to the milk? And secondly, does the egg white need to be whisked till foamy, soft peaks?
Thank you, the brioches are looking gorgeous, would love to try and make them.
fanny
February 26, 2019 at 7:27 PMThanks for pointing out the butter. You had it after you cook the filling over the stove. As for the white, you just combine it to the sugar, then flour and matcha powder. No need for whipping.
sandra
March 12, 2010 at 1:42 AMMerci Fanny, ce billet m’a permis de constater que ma recette et mes explications détaillées (la recette originale utilise une map et renvoie sur un site japonais pour le façonnage) ont été utilisées par le blog que tu cites sans même avoir été citée ni consultée:
http://sandrakavital.blogspot.com/2007/08/tourbillons-chocolat.html
ça me désole!
joey
March 12, 2010 at 2:29 AMThese look so pretty! Love the swirly green of the matcha…
alice
March 12, 2010 at 4:51 AMAmazing thanks for posting the recipe. I love green tea powder. I have not used it as much as I should in baking. I love it in vanilla ice cream though.
Wizzythestick
March 12, 2010 at 5:15 AMI love your illustrations as much as the photos and original recipes:-)
ElodieVeryPetit
March 12, 2010 at 8:51 AMWaouh ! C’est hyper esthétique, j’adore !
my little expat kitchen
March 12, 2010 at 5:03 PMThese look so good. Such a great recipe and in such detail Thanks for sharing. This is wonderful!
Magda
Neil
March 12, 2010 at 7:39 PMThese look amazing! I love Lahloo Tea’s Matsukaze Matcha (www.lahlootea.co.uk) and I love brioche so I think I’ll make these for my wife for breakfast soon. Thanks for the recipe.
Aïda
March 12, 2010 at 9:54 PMMême si c’est du thé vert, je dois avouer que ça à l’air trop bon !
Réussiras-tu à me faire aime le thé vert comme tu as réussit avec les brocolis ou même le GUACAMOL !? Hahaa.
cavoletto
March 13, 2010 at 4:42 AMUnfortunately I don’t have an oven in my little Kyoto kitchen, but these beautifull little fellows (spotted the chocolate version the other day, thanks for the link! 🙂 are already on my to do list for when I get back home, in a month :-))
Dina
March 13, 2010 at 4:45 AMwow, beautiful and colorful too!
Mimi
March 13, 2010 at 5:14 AMAmazing! Thank you for supplying the necessary details to make these. Your cookbook with be fantastic.
Mimi
Julia
March 14, 2010 at 4:23 PMI think those are absolutely the most beautiful brioches I have ever laid eyes on. I wish I didn’t have 14 tart shells waiting to be filled so I could get my hands dirty making these. Amazing
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Katie
March 14, 2010 at 6:32 PMWow they look sensational. Thanks for the step by step diagrams
Sonndapond
March 14, 2010 at 8:40 PMHi Fanny. I’ve just discovered your blog courtesy of David Lebovitz’s Facebook link. I am bowled over by its beauty and playfulness, not to mention your exquisite patisserie! Recently, I’ve been feeling a bit anti towards my own blog; as a newbie just finding my feet I’m probably trying to do too much too soon: figure out the technology, learn how to use my new camera, improve my writing, bla bla bla. You’ve just reminded me it’s meant to be FUN! A reminder that must have been well overdue as having browsed through many of your pages, I’m now feeling hugely relieved and newly inspired. And very, very hungry. Can’t thank you enough! And I LOVE green tea. Happiness abounds :-))
Dia
March 15, 2010 at 3:05 PMI tried it yesterday. Of course it didn’t turn out right, considering my baking skills, but the dough grew so nicely. The filling was my problem (I used common green tea). One tiny question: Not a pinch of salt?
fanny
February 26, 2019 at 7:28 PMWas the green tea powdered? As for the salt, I skipped it this time. It’s sure a flavour enhancer, but I only have Maldon, so I didn’t want any cristals in my dough.
N.K.
March 15, 2010 at 5:35 PMJ’adooooooooooooooore!
Tami
March 15, 2010 at 11:13 PMOMG! I nearly cried, these are that lovely! Simply beautiful brioche.
Ann
March 16, 2010 at 11:30 AMHello Fanny!
I gave it a try yesterday and aesthetically it turned out great! Lovely soft dough and delicate green swirls of matcha! Wow! It brings romance and happiness in the rainy day here.
I used my favorite brioche dough recipe (which is very close to yours) but about the matcha filling, well… I was a bit disappointed! The colour was awesome but we barely detect the wonderful taste of matcha. I used a high quality matcha though. Maybe the next time I’ll increase it a little.
And oh! I got a question for you : I was wondering if I could make this recipe with a beurre manié mixed with matcha instead of the matcha filling. How do you think it would turn??
Anyway thanks for your gorgeous blog (can’t get enough of your recipes, photos and images!). I’m waiting for your book now! 🙂
ann
fanny
February 26, 2019 at 7:29 PMHi Ann, thank for pointing the weakness of matcha flavour. I realised I had written down the wrong quantity. I used 20g. The flavour was really strong when they got out from the oven, and got milder the next day. Very lovely.
As for the beurre manié, you could certainly try. It should be all good.
my spatula
March 16, 2010 at 7:52 PMwow! amazing post – gorgeous in every way. i happen to have myself a newish rolling pin and might muster up the courage to give this a go.
fanny
February 26, 2019 at 7:30 PMYou’ve totally motivated me to finally get a rolling pin for my new flat! x
tuki
March 17, 2010 at 6:54 PMThey are so beautiful in green, I’m going to make them :))
Cocotte
March 17, 2010 at 9:48 PMGorgeous! Et terriblement instructif… Thank you so much!
ashiebee
March 21, 2010 at 1:32 AMhey there!
what a lovely blog you have here. i’m definitely trying out this recipe with my newly purchased macha-powder :)) thanks alot!!!
**hugs**
thatssoron
March 21, 2010 at 8:36 AMnothing like matcha!
hena tayeb
March 22, 2010 at 11:30 PMthis looks so amazing.. and i love the green
Abaluus
March 23, 2010 at 2:01 AMHi! Where do you get the matcha in London?
I love the Japan Centre on lower regent street. They carry everything Japanese, including matcha green tea.
Tara
March 24, 2010 at 2:03 AMI absolutely love this blog!! I love your writing and the things you make. And most of all I love that you love patisserie as much as I do!
And I am especially jealous of your photography skills 🙂
Holly
April 1, 2010 at 9:36 AMMerci beaucoup! This recipe came out beautifully, despite a bit of a scare when we were kneading the dough (so unusual, but that link really helped). Learnt a lot, and they are so delicious!
Here’s a picture to share the joy: http://i151.photobucket.com/albums/s148/HystericFreak/DSC05597.jpg
Have a lovely week, thank you again for your wonderful posts!
Carlene
April 5, 2010 at 10:47 PMFanny – you’ve saved me. The cafe near my work sells cinnamon brioche for NZ$4 each and they always run out. I couldn’t find a recipe before, and then suddenly you post this.
Thanks for the link to Bertinet’s video too – *just* before my dough came together I was starting to get worried I’d got the quantities wrong…
Anyway, I did them with cocoa and they looked just like yours (except brown, obviously!) Thank you so much xx
Emi
April 6, 2010 at 2:30 PMElles sont superbes en version marbrée matcha tes petites brioches Fanny!!
S
May 2, 2010 at 10:41 AMDear Fanny
I am in love with this recipe! Thank you so much for so generously sharing it. It is going to become part of my regular repertoire. Can I just confirm if we’re meant to execute the tour double twice? Big hugs to you 🙂
XOXO
tuki
June 7, 2010 at 10:33 PMHello Fanny! I finally made them (in red!), they were really delicious! You can see them here http://www.cilieginasullatorta.it/2010/06/di-compleanni-e-nuovi-ingredienti.html
Jenny
July 25, 2010 at 6:24 AMI am in love with this as well! I love how you could really do them in any color you’d like to match any occasion. I think I will try for a baby shower that I have coming up soon, hopefully they will turn out as lovely as yours! Will let you know.
-Jenny
Kitchen Scales
matcha|nl ~ Jan
August 9, 2010 at 2:51 PMWow! This looks truly amazing… and very inspirational. Will try to recreate this for my website soon!
Compliments!
Jan
Sunny
October 27, 2010 at 6:06 AMI can’t ever get anything to look this nice. I am excited to try these though, the colors are so nice. My cinnamon rolls turn out like cookie dough.. never know where I go wrong! Your instructions look pretty easy. Gonna try soon!
-Sunny
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george
April 2, 2011 at 5:57 PMI just made them! Thank you for the illustrative pictures, made everything easier. 🙂
namuelle
July 23, 2011 at 10:36 AMSo delicious with a green cuppa tea !!!
Thanks for sharing !
Ceren
August 16, 2011 at 5:20 PMI just made this with green onion-basil mashed potato filling and acquired a lovely light green, I would make it with matcha but it’s so rare and expensive here :S
So it’s in the oven now, will post it along with along with other things I will bake for mom’s birthday tomorrow!
Nyssa
October 10, 2011 at 11:55 PMI can’t wait to try this! I love green tea flavored food and the design of this bread is so beautiful!
Gabe
January 12, 2012 at 8:43 AMThat looks amazing, adding you in my bookmarks!
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Sonia Monagheddu
December 3, 2012 at 1:05 PMHi Fanny I made your recipe on my blog today, but I replaced the matcha with cocoa, it’s really good and the explanations are very useful, thank you!
Have a nice day
Sonia
sarah
March 24, 2013 at 10:22 AMI made this with cocoa (no matcha near where I live) and it was lovely. I had actually forgotten the egg in the brioche dough, and it was still good. but will try with egg next time.