Matcha White Chocolate Pignata Bread

Warm the milk until lukewarm, dissolve the yeast and sugar in it, and let activate for 5 minutes.

~5 min

Watch out: If the milk is too hot, it kills the yeast — aim for lukewarm (35–40°C / 95–104°F), about body temperature on the back of your hand.

Sift together the bread flour, matcha powder, and salt, then add the activated yeast mixture, egg, and softened butter and knead into a dough.

~5 min

Knead for at least 10 minutes until smooth, then cover the bowl with plastic wrap and let rise in a warm spot for 1 hour, until doubled.

~70 min

Why: A full first rise is what gives the bread its soft, fluffy interior.

Punch down the risen dough, shape it into a large jar or bowl shape, and hollow out the center.

~10 min

Use the removed dough to make a lid, fill the hollow with white chocolate pieces, cover with the lid, and let proof for a second rise of 30 minutes.

~30 min

Brush the surface with egg wash and bake in a 180°C (350°F) preheated oven for 20–25 minutes, until golden.

~22 min

Let the bread cool completely, then lift the lid and fill the inside with white chocolate and matcha cream to finish.

~10 min

If desired, melt extra white chocolate and drizzle over the top for decoration.

~5 min