Tricolor brioche with organic matcha and organic cocoa

Place the salt and sugar at the bottom of the mixer bowl, cover with flour and form a well. Into the well, pour the eggs, the milk and the crumbled yeast. Knead with the paddle attachment for about fifteen minutes.

After these first fifteen minutes of kneading, switch from the paddle to the dough hook and knead for another 5 minutes or so, until the dough pulls away from the sides of the bowl.

Add the softened butter (soft but not melted) and knead for another 10 minutes. Scrape the bottom of the bowl regularly to incorporate it well. The kneading takes about 25 minutes in total. You'll end up with a fairly soft brioche dough, but it shouldn't be sticky.

Divide the dough into 3 more or less equal parts (I personally preferred to set aside a smaller portion for the cocoa).
Dilute the cocoa and the matcha with a little milk, just enough to form a kind of soft paste. Incorporate them into two of the dough pieces using the mixer's paddle attachment.

Place each piece of dough in a container, cover with a clean cloth and let rise for one hour at room temperature.

The next day, the doughs should have risen nicely.

Punch them down once more and place them in the freezer for about 20 minutes to make shaping easier.

On a floured work surface, roll out each piece of dough into a rectangle about 20x25cm. Stack them, starting with the plain dough, then the matcha one and the cocoa one. Run a rolling pin over them so they stick together, and even out the edges of the rectangle — it's important to have something regular (you can use the trimmings to make individual round brioches).

Let rise for one hour at room temperature; the dough should double in volume. Brush with beaten egg and bake for 45 minutes at 170°C.