Matcha Leopard Brioche

Want to bake a brioche that’s as delicious as it is visually spectacular? This vegan matcha leopard brioche is perfect if you love creative baking. With its leopard pattern and gentle matcha flavour, it’s guaranteed to impress at breakfast or afternoon tea.

Inspired by the classic cocoa leopard cake, this version is reinvented with our organic ceremonial matcha. It’s simple to make, uses pantry staples, and the rolling + shaping part is pure fun.

Prep time:

30 minutes prep, 2 hours proofing, 30 minutes baking

Ingredients:

• 60 g sugar
• 375 g plain flour
• 250 ml unsweetened plant-based milk
• 25 g cornflour (cornstarch)
• 4 g dry baker’s yeast
• 70 g coconut oil
• 2 tbsp orange blossom water
• 1 sachet vanilla sugar (or 1–2 tsp vanilla extract)
• Organic ceremonial matcha:
  • 1/2 tsp for the light dough
  • 3–4 tsp for the dark dough

Method:

1. Activate the yeast: In a bowl, dissolve the dry yeast in a little warm plant-based milk with some sugar. Let it sit until bubbles form—this means the yeast is active.
2. Make the base: In a saucepan, whisk the plant-based milk and cornflour until dissolved. Heat over medium heat until it thickens, then remove from the heat.
3. Add the ingredients: Stir in the coconut oil, then gently incorporate the flour, sugar, vanilla sugar, orange blossom water, and the activated yeast. Make sure the mixture isn’t too hot when adding yeast.
4. Knead: Knead for 5–10 minutes until smooth and supple. Cover and let rise at room temperature for 1h30, until doubled in size.
5. Divide the dough: Once risen, divide into two equal halves. Take one half and divide it again into two equal portions (you’ll have one half + two quarters).
6. Add matcha: Add 1/2 tsp matcha to one quarter (light dough) and 3–4 tsp matcha to the other quarter (dark dough). Knead until evenly coloured.
7. Create the leopard pattern: Divide the three doughs into 8 pieces each. Roll each piece into a log the length of the tin. Flatten a dark log and wrap it with a light log. Then flatten a neutral piece (no matcha) and wrap it around to create the leopard effect.
8. Assemble: Roll the logs so they’re about twice the tin length, then cut in half. Arrange the pieces snugly in a loaf tin.
9. Second rise: Cover and let rise for 2 more hours.
10. Bake: Preheat the oven to 200°C. Brush with plant-based milk for a glossy finish, then bake for 30 minutes until golden.

Tip:

For a sweet finishing touch, dust with vanilla sugar or icing sugar before serving. If you want an even softer crumb, add an extra spoon of matcha to the dark dough to intensify the colour and flavour.

Nutritional notes:

This vegan matcha brioche brings antioxidant benefits from matcha, plus steady energy from the flour’s complex carbs and nourishing fats from coconut oil—ideal for a wholesome, indulgent breakfast.

When to enjoy it?

Perfect for breakfast or an afternoon snack. It keeps well for a few days in an airtight container.

Which diets does this fit?

This recipe is ideal for vegan diets and anyone looking for a dairy-free, egg-free treat while still enjoying matcha’s benefits.

Enjoy!

Useful links

• Discover our organic ceremonial matcha to make this brioche.
• Also try our matcha latte recipe for another green tea favourite.
• Are you a professional? We also supply matcha for cafés and businesses: matcha supplier for professionals