Organic matcha tricolour brioche with organic cocoa

Put the salt and sugar in the bottom of the food processor bowl, cover with flour and form a well. Pour the eggs, milk and crumbled yeast into the well. Knead with the flat beater for about fifteen minutes.

After kneading for the first fifteen minutes, switch to the dough hook and knead for another 5 minutes, until the dough comes away from the sides of the bowl.

Add the softened butter (soft but not melted) and knead again for 10 minutes. Regularly fold in the bottom to incorporate it well. Kneading takes about 25 minutes in total. The result is a fairly soft brioche dough, but it should not be sticky.

Divide the dough into 3 roughly equal parts (I personally preferred to set aside a smaller portion for the cocoa).
Dilute the cocoa and matcha with a little milk, just enough to form a soft paste. Incorporate them into the two doughs using a flat beater.

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 pasta should have swollen well.

Degass them again and place them in the freezer for about 20 minutes to make them easier to shape.

On a floured work surface, roll out each piece of dough into a rectangle measuring approximately 20x25cm. Stack them on top of each other, starting with the plain dough, then the matcha dough, and finally the cocoa dough. Roll them out with a rolling pin to make them stick together and even out the edges of the rectangle. It is important to have something regular (you can use the scraps to make individual brioche balls).

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