Dough Ingredients
- 165 ml milk
- 50 g butter
- 350 g plain flour (or 250 g plain flour + 100 g whole spelt flour)
- 5 g active dry yeast
- 30 g sugar
- Pinch of salt
- 1 teaspoon vanilla powder
- 1 medium egg, lightly beaten
Fillings
- 90 g tahini with honey
- 1 teaspoon matcha powder
- 75 g cherry marmalade
- 90 g Nutella
- 1 tablespoon raw sugar for topping (optional)
In a small saucepan, heat the milk and butter over low heat until the butter is fully melted. Remove the saucepan from heat and allow the mixture to cool for a few minutes.
In the bowl of a stand mixer, combine the plain flour, active dry yeast, sugar, salt, and vanilla powder. Stir briefly to mix the dry ingredients evenly, ensuring no lumps remain in the flour.
Add the warm milk-butter mixture and the beaten egg to the dry ingredients. Mix on low speed for about 3 minutes until the dough begins to come together into a rough mass.
Increase the speed of the stand mixer and knead the dough for 5 to 7 minutes, until the dough becomes smooth, soft, and elastic. Check for consistency by gently pressing the dough with your finger.
Shape the dough into a round ball and lightly grease the bowl with oil. Place the dough back into the bowl, cover with a kitchen towel, and set it in a warm location to rise for about 1 hour.
While the dough rises, prepare the fillings. In a small bowl, mix the tahini with honey and matcha powder until it forms a smooth paste. Set this mixture aside for later use.
Once the dough has doubled in size, transfer it to a lightly floured surface. Roll the dough into a square of approximately 45 cm x 45 cm. Then, divide it into three equal strips, each 15 cm x 45 cm.
Spread a different filling on each dough strip, leaving a 2 cm border along the edges. Spread one with tahini matcha, another with cherry marmalade, and the third with Nutella. Roll each strip tightly.
Braid the three filled dough strips together, ensuring the edges are sealed. Place the braided loaf in a greased 26×12 cm loaf pan. Cover with a towel and let it rise for another hour.
Preheat the oven to 190°C (375°F). Once the dough has risen, brush the top of the loaf with the reserved beaten egg and sprinkle with raw sugar if desired for extra sweetness and shine.
Bake the loaf in the preheated oven for 25 to 30 minutes, or until golden brown. Tap the bottom of the loaf—if it sounds hollow, the bread is done. Let it cool before slicing.