Matcha Swirl Milk Bread

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This soft and fluffy Matcha Swirl Milk Bread is beautiful and delicious. Sweetness of milk combined with the slightly bitter Matcha is a dreamy combination.

matcha swirl milk bread

This recipe uses milk entirely which gives the bread its fluffy and soft texture. You can also substitute the milk and butter with vegan options if you’d like to, the recipe should take it well.

What is Matcha powder?

Matcha is a type of powdered green tea. It is very high in antioxidants with numerous benefits for your body. It is made by taking young green tea leaves and grinding them into a fine green tea powder.

How to make Matcha Swirl Milk Bread?

  1. While kneading divide the dough into two once the dough comes together and add matcha to one part and continue kneading.

2. Once the matcha is mixed well, leave the plain and matcha dough to rise for an hour or until double in size.

3. After 1 hour, roll out the plain dough into a rectangle. Repeat the same with the matcha dough. Spray some water and place the matcha rectangle over the plain rolled out dough.

4. Spray some water on the matcha dough and roll it up tightly, starting from the shorter side until a log is formed. This is what helps the beautiful swirl form inside.

5. Place the log into a baking loaf pan and let it rise. Once risen, milk wash the top and bake in the preheated oven.

6. Slice to the see the beautiful layers.

Like this recipe? Try my other bread recipes


Matcha Swirl Milk Bread

Recipe by thecrumbstoriesCourse: BreadsCuisine: Japanese


Prep time


Resting time


Baking time



This soft and fluffy Matcha Swirl Milk Bread is beautiful and delicious. Sweetness of milk combined with the slight bitter Matcha is a dreamy combination.


  • 2 ½ cups (310g) All purpose Flour / Bread Flour

  • 2 tsp Instant Dry Yeast

  • ¾ cup (150-170 ml) Milk / Non-Dairy Milk

  • ¼ cup (75g) Honey / 60g Granulated Sugar

  • 1 tsp Salt

  • ¼ cup (60 g ) Unsalted butter, softened / Vegan Butter

  • 2 1/2 tsp Matcha Powder


  • In half a cup of lukewarm milk, add in the yeast and let it sit covered for 5 minutes.
  • In a bowl mix the flour, milk powder and sugar and yeast with milk. Mix it all to form a dough. Add milk in batches.
  • Add in the salt and butter and continue kneading.
  • Once the dough comes together, take the dough out of the bowl onto a clean surface and knead the dough. (Pulling and folding)
  • Continue to knead the dough for 15-20 mins, till you get a soft and not too sticky dough.
  • Divide the dough into two parts and add the matcha powder in one. Knead to help the powder blend.
  • Check for a window pane and if the test comes through, shape both the doughs into smooth balls and place them in a large bowls covered with a tea towel or plastic wrap to rise.
  • Let the dough rise for an hour or until it doubles in size.
  • Punch down to remove the air. Give both the matcha and plain dough a few folds.
  • Flatten each one a little and roll out separately into rectangles roughly the same size.
  • Spray water on the plain dough and place the matcha dough over the plain dough. Press with your palm to make sure both layers stick together. Spray some water on the matcha dough and roll it up tightly, starting from the shorter side until a log is formed.
  • Preheat the oven to 190C / 375F (fan).
  • Place the rolled log into a greased loaf pan. Do not overfill the pan.
  • Cover and let it rise for another 25-30 mins.
  • Once the dough has risen, lightly brush the top with egg wash or milk wash (1 tsp milk + 1 tsp water).
  • Bake in the preheated oven for 30 mins. To check, after 30 mins, tap the bottom of the bread and if done should make a hollow sound.
  • Remove from the oven and brush the tops with some butter (this helps soften the crust)
  • Let it cool in the box for 5 to 10 mins. Remove the bread and place it on a wire rack to cool completely.
  • Slice to see the beautiful swirl inside.


  • Use a high pan, as that gives the bread a good rise.
  • Do not over stuff the pan with the dough, since that might lead to the bread spilling out.
  • Don’t let the dough proof for too long, since an over proofed bread will collapse when baking.
  • To check if the bread is baked, one can use a thermometer. The inside of the baked bread should read about 93 degrees C or 200 degrees F.
  • A fresh baked bread removed from the oven will hard crust. The crust softens as it cools.

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One Comment

  1. Scrumptious!