Matcha Striezel Recipe for Easter
This Matcha Striezel recipe is an Easter classic with a modern green twist: soft, buttery dough, bright citrus zest, and a delicate Matcha note using KISSA Matcha Basic. Perfect for brunch, gifting, or that cozy “home bakery” moment—no fuss, all vibe.
Why this Matcha braided bread works
A traditional Easter braid, but make it Matcha. This Matcha Striezel recipe turns golden and glossy on the outside, with a softly green crumb inside. Lemon and orange zest add a fresh, aromatic lift, while matcha brings a refined, slightly earthy depth—balanced, not overpowering. It’s a shareable centerpiece that looks festive and feels like a little weekend ritual.
Pro tips for a perfect 6-strand braid
Fluffiness comes from two things: kneading and patience. Knead until the dough is smooth and stretchy, then let it rise until truly doubled. For the braid, keep strands even in length and braid gently—too tight can limit oven spring. A quick egg wash + sesame finish gives shine and crunch, and that signature bakery look KISSA-style.
Ingredients
380 ml vanilla plant-based drink (35°C)
180 g butter/margarine
1 kg all-purpose wheat flour
15 g salt
150 g fine granulated sugar
20 ml gin
4 egg yolks
84 g fresh yeast (2 cubes)
30 g KISSA Matcha Basic
Zest of 1 organic lemon
Zest of 1 organic orange
A little sesame for decoration
1 egg for brushing
Instructions
- Warm plant vanilla drink, butter/margarine, salt, and sugar gently until dissolved (aim for ~35 °C, warm—not hot).
- Crumble fresh yeast straight into the warm mixture and stir briefly to distribute.
- Add flour, matcha, lemon zest, and orange zest to a large bowl.
- Pour in the liquid mixture, add egg yolks and gin, then mix into a dough.
- Knead for 10–15 minutes until smooth, elastic, and supple.
- Cover and let rise in a warm spot for 60–90 minutes until doubled.
- Divide dough into 6 equal strands and braid into a 6-strand loaf.
- Cover and rest for another ~30 minutes.
- Brush with beaten egg and sprinkle with sesame.
- Bake at 170–180 °C (top/bottom heat) for 30–40 minutes until golden.
Servings: 1 Striezel
Preparation time: 120 min
