Matcha Marble Pull-Apart Milk Bread for French Toast

Ingredients

• 330 g Bread Flour (high‑protein bread flour)
• 20 g Granulated Sugar (for dough sweetness)
• 5 g Salt (fine sea salt)
• 230 ml Whole Milk (room temperature)
• 6 g Instant Yeast (active dry or instant)
• 1 Large Egg (room temperature)
• 40 g Unsalted Butter (softened at room temperature)
• 6 g Matcha Powder (culinary grade, sifted)
• 2 Large Egg (for French toast custard)
• 100 ml Whole Milk (for custard)
• 10 g Granulated Sugar (sprinkle on French toast)
• 5 ml Vegetable Oil (for pan‑searing)
• 100 g Turkey Breast Slices (cooked, sliced)
• 1 Banana (sliced)
• 0.5 Avocado (sliced)
• 30 g Mini Mozzarella Balls (optional topping)
• 100 g Mixed Fresh Fruit (berries, kiwi, etc., optional)
• 50 g Plain Yogurt (for serving)
• 10 g Powdered Sugar (for final dusting)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 330 g bread flour, 20 g granulated sugar, and 5 g salt until evenly distributed.

   Time: PT2M

2. Warm Milk and Activate Yeast

   Heat 230 ml whole milk in the microwave for 30 seconds (about 30 °C). Sprinkle 6 g instant yeast over the warm milk and stir until dissolved.

   Time: PT1M

   Temperature: 30°C

3. Form the Dough Base

   Pour the milk‑yeast mixture into the flour bowl, add the large egg, and stir with a wooden spoon until a shaggy dough forms.

   Time: PT2M

4. First Rest (Autolyse)

   Cover the bowl with a damp cloth and let the dough rest for 20 minutes. This allows the flour to hydrate.

   Time: PT20M

5. Incorporate Butter

   Add 40 g softened unsalted butter to the rested dough. Mix, knead, and perform a series of 10 lift‑and‑slap motions until the butter is fully incorporated and the dough is smooth.

   Time: PT5M

6. First Fermentation

   Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.

   Time: PT60M

7. Divide and Color the Dough

   Turn the dough onto a floured surface. Divide it into two equal portions. To one portion, sprinkle 6 g matcha powder, then fold and knead until the dough turns a uniform green color. Perform another set of lift‑and‑slap motions to fully distribute the matcha.

   Time: PT5M

8. Rest Colored Dough

   Cover the green‑colored dough with a damp cloth and let rest for 20 minutes.

   Time: PT20M

9. Shape Plain Dough Balls

   Take the plain (uncolored) dough, give it a light fold, then cut into 9 equal pieces. Shape each piece into a smooth ball, dust with flour, cover with a damp cloth, and rest for 20 minutes.

   Time: PT20M

10. Shape Matcha Dough Balls

    Dust the matcha dough with flour, give a quick fold, divide into 9 equal pieces and shape each into a ball. Rest the balls for 15 minutes under a damp cloth.

    Time: PT15M

11. Assemble Pull‑Apart Buns

    Flatten each plain dough ball and roll into a small round. Wrap each matcha dough ball with a plain dough wrapper, sealing the edges to form a bun. Place each assembled bun into the pull‑apart mold, side by side.

    Time: PT15M

12. Second Rise in Mold

    Cover the filled mold with a clean kitchen towel and let the buns rise for 45 minutes, until puffy.

    Time: PT45M

13. Prepare for Baking

    Dust the tops of the buns with a light layer of flour. Using scissors, cut a small cross on the top of each bun to reveal the green interior when baked.

    Time: PT5M

14. Bake the Bread

    Preheat the oven to 360°F. Bake the buns for 20 minutes, covering the pan with foil for the first 15 minutes, then removing the foil for the final 5 minutes to brown the tops.

    Time: PT20M

    Temperature: 360°F

15. Prepare French Toast Custard

    While the bread bakes, whisk 2 large eggs with 100 ml milk in a shallow bowl. Add a pinch of sugar if desired.

    Time: PT2M

16. Slice and Soak Bread

    Allow the baked mini loaves to cool slightly, then slice each into thick pieces. Submerge the slices in the custard mixture, letting them absorb for about 1 minute per side.

    Time: PT5M

17. Cook French Toast

    Heat 5 ml vegetable oil in a skillet over medium heat. Cook the soaked bread slices until golden brown on both sides, about 2‑3 minutes per side.

    Time: PT10M

    Temperature: Medium heat

18. Assemble Breakfast Plate

    Arrange the French toast slices on a plate. Top with sliced turkey breast, boiled egg wedges, banana, avocado, mini mozzarella balls, mixed fresh fruit, and a dollop of yogurt. Dust with powdered sugar for a finishing touch.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g