Matcha Wreath Babka

A vibrant, earthy twist on the classic festive bread

Festive
Bread
Matcha
Published

December 25, 2025

Matcha babka wreath for my Christmas brunch.

This Christmas, I decided to depart from the traditional rich chocolate babka and experiment with something more vibrant. Inspired by Sherry’s Chocolate Babka, this version swaps out cocoa for matcha, resulting in a beautifully braided wreath with a striking green interior and a sophisticated, earthy sweetness.

Time

4 hours

Ingredients

The Brioche Dough

  • 75g Whole Eggs (save the leftover egg for egg wash)
  • 18g Egg Yolk
  • 81g Cold Milk
  • 81g Cold Water
  • 193g Bread Flour
  • 193g All-Purpose Flour
  • 6g Salt
  • 11g Milk Powder
  • 51g Sugar
  • 1g Matcha power
  • 6g Instant Yeast
  • 77g Unsalted Butter (soften)

Matcha Filling

  • 39g Unsalted Butter
  • 95g White Chocolate
  • 33g Sugar
  • 13g Matcha Powder

Instructions

  1. In a standmixer bowl with dough attachment, add in whole eggs, egg yolk, milk, water, bread flour, all purpose flour, salt, milk powder, sugar and matcha power. Mix on low speed (speed 2) until dough forms.
  2. Add in instant yeast. Mix until combined.
  3. Chill dough in fridge for 20 minutes.
  4. Mix on medium speed (speed 4) for ~5 minutes; look for stretchy dough but not window pane yet.
  5. Add in soften butter, mix on low speed (speed 2) until butter is incorporated. Then mix on medium speed (speed 4) until window pane consistency is reached (~5-10 minutes).
  6. Put dough into a greased bowl; let it proof until doubled in size (~1 hour).
  7. Degas dough and roll out to a 21x15 inch (53x38cm) rectangle.
  8. Spread matcha filling onto the dough evenly.
  9. Roll up the dough into a log, fairly tightly.
  10. Cut log down the middle, and braid to form into a wreath shape.
  11. Proof until double in size (~45-60 minutes). Brush on egg wash before baking.
  12. Preheat the oven to 350°F / 180°C, bake for 25-30 minutes on the middle to lower rack. After about 10 minutes, when the surface is coloured, cover with foil to prevent the top from being burnt.

Matcha Filling

  1. Add all ingredients into a bowl and melt over a double broiler until paste forms, set aside. Warm it up if paste is too thick and chill in the fridge if the paste is too thin. You want a spreadable consistency.
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