Matcha Bostock Recipe

For Brioche
SwissBake® Brioche 25 (B12580) – 250g
French-style T55 Flour – 750g
Water – 250g to 300 g
Fresh Eggs – 200g
Unsalted Butter – 100g
Fresh Yeast – 50g 

For Vanilla Syrup Soak 
Water – 200g 
Castor Sugar – 150g 
Vanilla – as needed 

For Matcha Frangipane 
SwissBake® EF Matcha Cake Mix – 200g  
Almond Powder – 150g 
Unsalted Butter – 150g 
Cold Milk or Water – 100g 

For Matcha Crumble
Refined Wheat Flour – 100g 
Castor Sugar – 60g 
Unsalted Butter, cold and cubed – 60g 
Matcha Tea Powder – 8g 

For Finishing 
SwissBake® Neuschnee / Snow Sugar – as needed 

Brioche Dough Preparation: Place SwissBake® Brioche 25, refined wheat flour, water, unsalted butter, fresh eggs and fresh yeast into the bowl of a spiral mixer. Mix for approximately 3–4 minutes on slow speed, then continue mixing for 6–8 minutes on fast speed until the dough becomes smooth, elastic and reaches full gluten development. The target dough temperature should be 24°C to 26°C.
 
Bulk Fermentation, Scaling & Proofing: Transfer the prepared brioche dough into a covered container and allow it to bulk ferment for 20 minutes. After bulk fermentation, divide and scale the dough into 300g pieces. Round each piece and place into greased loaf moulds. Proof the loaves for 40 minutes at 31°C with 75% relative humidity.
 
Brioche Baking & Drying: Bake the proofed brioche loaves at 200°C, falling to 180°C, for approximately 22–25 minutes until they develop a deep golden-brown colour. Once baked, allow the loaves to cool completely. After cooling, store the loaves uncovered at room temperature to dry out slightly. This drying step is important because slightly stale brioche absorbs the syrup better while maintaining structure during the second bake.
 
Matcha Frangipane Preparation: In a planetary mixer fitted with a paddle attachment, combine SwissBake® EF Matcha Cake Mix, almond powder, softened unsalted butter, and cold milk or water. Mix on medium speed for 3 minutes until a thick, uniform green paste is formed. Store the prepared matcha frangipane under refrigeration until required for assembly.
 
Matcha Crumble Preparation: In a separate bowl, combine refined wheat flour, castor sugar, and matcha tea powder. Add the cold cubed butter and rub it into the dry ingredients using the fingertips until the mixture forms coarse, bright green crumbs. Keep the matcha crumble refrigerated until use to maintain texture and prevent the butter from softening before baking.
 
Vanilla Syrup Soak: Boil water, castor sugar & vanilla together for 2 minutes to prepare the syrup. Allow the syrup to cool before use. Cooling the syrup helps prevent excessive softening of the brioche slices during dipping and supports better handling during assembly.
 
Bostock Assembly: Preheat the oven to 180°C. Slice the slightly dried brioche loaves into thick slices. Dip each slice into the cooled vanilla syrup and place them on a parchment-lined baking tray. Using an offset palette knife, spread a generous layer of matcha frangipane over the top of each slice, ensuring the surface is completely covered. Sprinkle the raw matcha crumble generously over the wet frangipane layer.
 
Second Bake & Finishing: Bake the assembled Bostock slices at 170°C for 15–18 minutes, until the brioche edges become crisp, the matcha frangipane is set, and the crumble turns crunchy. Avoid over-baking, as excessive baking may dull the vibrant green colour of the matcha topping. Once baked, dust the outer crusty edges with SwissBake® Neuschnee to create a premium visual contrast. Serve warm for the best eating quality.