Matcha & Orange Spiral Wreath

It's up to you.

10 detailed steps, from preparation to service.

1. Prepare the ingredients

   Weigh 350 g of flour, 7 g of dry yeast, 50 g of sugar and 5 g of salt. gently warmed the 150 g of milk: it should be barely lukewarm on the finger, about 30 ° C, never burning. Cut the 70 g of dough butter into cubes and keep the 50 g of topping separate.

2. Knead the dough

   Mix flour and yeast, then add sugar and salt. Break the 2 eggs of dough in a bowl, check the shells and pour them with milk. Mix, then knead 8 minutes by hand by stretching and folding the dough. Add the 70 g of butter little by little and knead for another 8 minutes: it becomes supple and slightly sticky.

3. Get up

   Shapes a ball in the bowl, covers with a dishcloth and leaves to rise in a temperate room 1 hours 30 minutes to 2 hours. It should almost double in volume; if the room is cool, wait longer rather than heat the dough strongly.

4. Prepare the green garnish

   Mix the 50 g of topping butter, the 45 g of sugar and the 8 g of matcha sieved until you get a green spread. Cut if necessary the 70 g of candied orange into dice from 3 to 4 mm.

5. Spread and garnish

   Press the dough to chase big bubbles. Spread it on baking paper in rectangle of 50 x 26 cm. Spread the matcha dough up to 1 cm from the edges, then sprinkle the orange dice. Roll quite tight from the 50 cm side to form a 50 cm flange.

6. Torsader without tightening

   With a knife, cut the pudding in length to get two long halves. Turn the striated faces up and then cross the two pieces three or four times, like a rope. Keep the filling outwards and works on the paper to move the dough easily.

7. Forming the Crown

   Gently lengthen the twist to about 54 cm without tearing it, then bring its two ends closer and pinch them together to close a ring. Keep a central hole of about 8 to 10 cm. Slides the paper over the plate, covers slightly and lets it swell for another 45 to 60 minutes.

8. Sleep and cook

   Heat the oven to 175 °C, conventional oven setting (no fan). Break the gilding egg, beat it and put a thin layer on the dough areas; you will not necessarily use all the egg. Cook for 25 to 30 minutes, until a golden brioche. If it colors too fast, loosely put a sheet of baking paper on it for the end.

9. Cool and Snow

   Let cool for at least 30 minutes on a rack. Melt the 60 g of white chocolate in a soft bain-marie and trace fine zigzags on the crown with a spoon. Leave to freeze for 20 minutes before presenting.

10. Sharing the spiral

    Detach a portion by hand or cut into 3 cm slices. The crumb should show the green ribbons of the matcha and the small orange dice. The green parts remain visible even under the few lines of white chocolate.