Matcha White Chocolate Babka

Steps

1. 1.

   Yield two 4x9''/10x23cm loaf pans. Make a day ahead.
2. Brioche Dough - The Day Before
3. 2.

   Bloom yeast first if not using instant yeast. Follow package instructions.
4. 3.

   In a bowl, combine eggs, milk, salt, sugar, flour and yeast.
5. 4.

   Using the dough hook on a mixer, mix on medium speed until stretchy, around 15-20 minutes.
6. 5.

   The dough should come off clean the sides of the wall of the mixing bowl.
7. 6.

   Add the cubed butter and continue mixing on medium low speed.
8. 7.

   Mix until the dough passes the window pane test.
9. 8.

   The optimal internal temperature of the dough should now be between 75 to 80ºF or 24 to 26ºC.
10. 9.

    Cover with plastic wrap and let rise overnight in the refrigerator.
11. 10.

    This relaxes the gluten and makes the dough easier to roll out.
12. Matcha Cream
13. 11.

    Melt the matcha chocolate and butter in the microwave up to a maximum 40C.
14. 12.

    Be careful not to overheat or the chocolate will split.
15. Shaping the Dough
16. 13.

    Lightly flour work surface and the chilled brioche dough.
17. 14.

    Divide log into 2 equal portions.
18. 15.

    Roll out brioche into a rough rectangle.
19. 16.

    Spread matcha paste evenly.
20. 17.

    Sprinkle the white chocolate chips.
21. 18.

    Roll into a log.
22. 19.

    Cut it lengthwise and twist.
23. 20.

    Grease pans with softened butter.
24. 21.

    Insert the shaped babka.
25. 22.

    Let babka proof ideally at 80°F/26ºC for about 2 hours or until the edges of the dough reach the tops of the moulds.
26. 23.

    Apply egg-wash if desired before baking
27. Baking
28. 24.

    Bake at 325ºF/160ºC for 30 minutes. Internal temperature should reach 90ºC.
29. 25.

    Take out of the oven and removed from bread pan immediately to prevent condensation.
30. 26.

    Prick brioche then pour warm syrup.