hi friends!!! what a week it has been with the launch of my cookbook, bake the seasons. it is seriously the best feeling ever seeing the book out in the wild in stores & in your homes! the spring chapter features so many amazing recipes for all types of easter celebrations. so if you haven't got your hands on it yet, click here to order yourself a copy! another perfect recipe for easter is this vanilla & green tea sweet bread. it is my take on the traditional easter bread. i can't get enough of the two tone colours of dough intertwined with each other.
to make this easy, i linked to a tutorial on how to braid the dough this way. it is the same tutorial i used to figure things out! like a classic egg bread, this bread is very lightly sweetend. it features hints of vanilla & green tea, using aiya america's cooking grade matcha powder. the matcha powder is what gives the bread its natural colouring. this recipe makes two loaves, so if you accidentally eat one before the guests arrive, you'll have a second one to spare. stay tuned for a few more easter inspired recipes, as i get back into the swing of things post book launch!
xo
ingredients
for the vanilla egg bread
- 1 envelope active dry yeast (1/4 ounce)
- 1/4 cup + 1 cup warm water
- 1 teaspoon + 1/3 cup granulated sugar
- 1 large egg, whisked
- 1 teaspoon pure vanilla extract
- 2 teaspoons fine salt
- 1/4 cup melted unsalted butter, plus more for greasing
- 3 1/2 cups all-purpose flour, plus more for dusting
for the green tea egg bread
- 1 envelope active dry yeast (1/4 ounce)
- 1/4 cup + 1 cup warm water
- 1 teaspoon + 1/3 cup granulated sugar
- 2 teaspoons aiya's cooking grade matcha powder
- 1 large egg, whisked
- 1 teaspoon pure vanilla extract
- 2 teaspoons fine salt
- 1/4 cup melted unsalted butter, plus more for greasing
- 3 1/2 cups all-purpose flour, plus more for dusting
for the egg wash
- 2 large egg yolks
- 2 tablespoons water
- 1/2 teaspoon pure vanilla extract
- sesame seeds, for sprinkling
directions
for the vanilla egg bread
- in the bowl of a standmixer fitted with the dough hook attachment whisk together the yeast, 1/4 cup warm water & 1 teaspoon sugar. let stand for 5 minutes to allow the yeast to activate.
- in a separate mixing bowl whisk together the egg, vanilla, salt, melted butter, remaining water & remaining sugar. transfer mixture to standmixer bowl.
- add the flour one cup at a time, until dough begins to come together. using the standmixer or your hands, knead the dough for an additional 8 minutes.
- grease bowl & shape dough into a ball. place dough back in bowl & cover with a damp tea towel. allow dough to rise for an hour, or until it doubles in size.
for the green tea egg bread
- in the bowl of a standmixer fitted with the dough hook attachment whisk together the yeast, 1/4 cup warm water & 1 teaspoon sugar. let stand for 5 minutes to allow the yeast to activate.
- in a separate mixing bowl whisk together the matcha, egg, vanilla, salt, melted butter, remaining water & remaining sugar. transfer mixture to standmixer bowl.
- add the flour one cup at a time, until dough begins to come together. using the standmixer or your hands, knead the dough for an additional 8 minutes.
- grease bowl & shape dough into a ball. place dough back in bowl & cover with a damp tea towel. allow dough to rise for an hour, or until it doubles in size.
for the egg wash
- whisk together the yolks, water & vanilla. set aside until ready to use.
to assemble
- divide each dough into 8 even pieces. shape each piece into a 12 inch long rope.
- follow this video tutorial closely, outlining how to braid the bread into a round braided loaf.
- transfer each loaf to a lined baking sheet. brush generously with the prepared egg wash & sprinkle with black sesame seeds.
- bake at 325 degrees for 15 minutes, turn oven to 400 degrees & bake for an additional 30 minutes. let cool slightly before slicing into. eat within 48 hours.
thank you Aiya America for sponsoring this post!