Green Tea & White Chocolate Twisted Bread
Prepare to indulge in a delightful treat with this decadent Green Tea & White Chocolate Twisted Bread! It's the perfect way to kickstart your Monday morning and might just become your new favorite! The blend of sweet and earthy flavors, paired with refreshing buttery notes, creates an absolutely heavenly experience. Each slice of this gorgeous bread is a little slice of magic, all brought to life with Suncore Foods® Midori Jade Matcha Powder. And don’t worry—you can have some fun customizing your bread with the colorful options from our range of Suncore Foods® powders! We can't wait for you to try the recipe on our website and see what delicious creations you come up with! Happy baking!
Ingredients
For the Sweet Matcha Dough:
3 ¼ cups (400g) bread flour
1 tablespoon (10g) Suncore Foods® Midori Jade Matcha Powder
100g (½ cup) granulated sugar
2 1/4 teaspoons active dry yeast
½ teaspoon fine sea salt
1/2 cup (100ml) whole milk, warm (110°F/43°C)
3 large eggs (room temperature)
1 teaspoon vanilla extract
6 tbsp unsalted butter softened
For the Matcha Filling:
1 tablespoons (10g) Suncore Foods® Midori Jade Matcha Powder
⅓ cup (70g) granulated sugar
¼ cup (55g) unsalted butter, softened
⅓ cup white chocolate melted
1 tbsp heavy cream
For the White Chocolate drizzle:
4 ounces (115g) white chocolate finely chopped
3 tbsp heavy cream
1 tbsp unsalted butter
¼ tsp vanilla paste
For the Syrup:
¼ cup (60ml) water
¼ cup (50g) granulated sugar
Directions
1. Activate the Yeast — In a small bowl, combine the warm milk and 1 teaspoon of the sugar (from the 100g sugar in the dough ingredients). Sprinkle the active dry yeast over the milk, stir gently, and let it sit for 5–10 minutes, until it becomes frothy and bubbly. If the yeast doesn’t foam, start again with fresh yeast.
2. Make the Sweet Matcha Dough — In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, Suncore Foods® Midori Jade Matcha Powder, sugar, and salt. Add the frothy yeast mixture, eggs, and vanilla extract. Mix on low speed until the dough comes together. Gradually add the softened butter, one tablespoon at a time, mixing until fully incorporated. Increase to medium speed and knead for 8–10 minutes, until the dough is smooth and elastic. It should be slightly sticky but manageable. Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 1.5–2 hours.
3. Prepare the Matcha Filling — In a small bowl, mix the Suncore Foods® Midori Jade Matcha Powder, sugar, and softened butter until it forms a smooth, spreadable paste.
4. Shape the Twisted Bread — Grease a 9x5-inch loaf pan and line it with parchment paper. On a floured surface, roll the dough into a rectangle about 16x12 inches. Spread the matcha filling evenly over the dough, leaving a ½-inch border. Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, slice the log lengthwise into two halves. Cross the two halves in the center, and twist together in both sides, keeping the cut sides up to expose the layers. Transfer the twisted dough to the prepared loaf pan. Cover loosely with plastic wrap or a damp towel, and let it rise for 45–60 minutes, until puffy.
5. Bake the Twisted Bread — Preheat the oven to 350°F (175°C). Bake the twisted bread for 35–40 minutes, or until golden brown and cooked through (internal temperature should reach 190°F/88°C).
6. Make the Syrup — While the bread bakes, combine the water and sugar in a small saucepan. Heat until the sugar dissolves, then simmer for 2–3 minutes. Brush the syrup generously over the hot twisted bread as soon as it comes out of the oven.
7. Cool, Drizzle, and Serve — Let the matcha twisted bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. While your bread is cooling prepare the white chocolate drizzle. In a small saucepan warm the white chocolate, with the heavy cream on low. Add ¼ tsp of vanilla bean paste once melted fold in 1 tbsp butter. Cool slightly and use a funnel to transfer the mixture to a squeeze bottle. Once your twisted bread has cooled Remove from the pan and drizzle the white chocolate mixture over the top mixture over the top of the bread. Slice and enjoy!
8 Tips for Success — Yeast Activation: Ensure the milk is warm (not hot) to properly activate the yeast. Butter Incorporation: Adding butter slowly ensures it’s fully absorbed, resulting in a soft and rich dough. Extra Rise Time: Active dry yeast can take slightly longer to rise, so don’t rush the process!