Brioche “Salad

For the brioche “salad”, first mix the milk with the crumbled yeast. Mix the egg, crème fraîche and rum and add the milk-ferm mixture.

In the bowl of a food processor fitted with a dough hook, mix the flour, matcha tea, sugar and salt and add the above mixture. Now start kneading the dough slowly until it forms a ball, meanwhile gradually working in the butter. Continue kneading at a higher speed for 10 minutes. In a floured bowl, let the dough rise, placing it in a preheated oven at 40°C (and then turning it off) for 1 hour or at room temperature for 2-3 hours, meanwhile covering the bowl with food wrap.

Stir the cane sugar into the softened butter.

On a floured work surface, now roll out the dough into rectangle shape, about 30 x 40 cm, and coat it with the butter-sugar mixture, then cut the dough lengthwise into six equal strips, stack them on top of each other and then cut them into six pieces, layer them upright in the springform pan, leaving some space between each piece. Now comes the second rising time, 1 hour in a preheated (and then turn off!) oven at 40 °C or 2-3 hours at room temperature.

Preheat the oven to 160 °C. Brush the brioche with milk and sprinkle with the sesame seeds. After a rbaking time of 35 minute

Preparation Tip:

Sprinkle the brioche "salad" with a little sugar before baking.

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