Potato Matcha Sweet Bread

Hydrate the matcha tea powder with 50 g of water until smooth.

Set aside. Mix all ingredients together except the hydrated matcha tea. Split the dough into two equal portions.

Add the hydrated matcha paste to one portion and mix until fully incorporated.

Roll each dough piece into a rectangular shape.

Pair one plain dough with one matcha dough , placing them one on top of the other.

Roll tightly into a log to create a 600 g spiraled dough. Place each rolled piece into a 20 × 11 × 11 cm toast bread tin with a lid, previously sprayed with Sprylix. Do not close the lid completely.