Matcha Brioche Braided Loaf

Hello to the weekend from my lovely bed with another cardio exam under my belt! I didn't quite mind learning about the heart. Although, I don't know if I can finely distinguish between normal heart sounds or the sound of a hole in your heart :P I am in awe of some of these cardiologists. I keep listening to different heart sounds and they all sound the same to me. Maybe I need to clean out my ears haha.

After doing some serious sleeping and resting this weekend, I hope I won't be feeling so burned out for my next exam. Spending some quality time with my buds and bf, eating good food and being active certainly helps.

Matcha Brioche Braided Loaf

makes 2 loaves

1 batch of brioche dough (or half to make 1 loaf)

Matcha filling
1/4 cup unsalted butter, at room temp
1/4 cup sugar
1/4 cup raw cane sugar (coarse demerara sugar)
1 tbsp matcha powder

1 large egg beaten + 1 tbsp milk for egg wash

1. While the dough if on it's 1st rise, whip together butter with sugar and matcha for the filling
2. Grease your loaf tins and once the dough has doubled, place on floured counter and knead twice to punch out the air
3. Divide dough into two (if doing the full batch) and use a rolling pin to roll 1 ball of dough to a rectangle of about 15x10 inches
4. Spoon half of the filling over top evenly, leaving a clean 1 inch border around the edges
5. Start by rolling the shortest side of the dough into a tight log. Using a sharp knife, cut the log in half length-wise leaving 1 inch of the end uncut
6. Braid the two pieces, by carefully crisscrossing the strands over each other. Repeat until the end of the log, press together to seal and tuck under (refer to my silly doodle)
7. Swiftly, transfer dough to the greased loaf tin. Let rise again for 30 mins until puffy. Make the egg wash and brush over the top
8. Preheat oven to 350 F
9. Bake for 30-40 mins. Cover the top with foil if it browns too quickly