Bread Dough

1. Combine the flour, sugar and yeast in the bowl of a stand mixer fixed with a dough hook and combine
2. Add the eggs and water and mix on medium until the dough comes together
3. Continue to mix for 5 minutes until the dough is smooth
4. Add salt, then the butter one cube at a time until fully incorporated and dough is smooth and elastic (see tips above for further guidance)
5. Oil a medium sized bowl and place the dough in it, cover with cling wrap and let rest in the fridge overnight or for at least 8 hours

Matcha Filling

1. Combine the unsalted butter, icing sugar and matcha together in the bowl of a stand mixer and beat on medium-high until light and fluffy
2. Taste and add more or less sugar to your taste

Sugar Syrup

1. Combine water and sugar in a small saucepan over high heat and bring to a boil
2. Boil, stirring occasionally until all the sugar has dissolved
3. Remove and cool

Assembly

1. Grease your muffin tins with butter
2. Remove dough from the fridge and divide the dough in half (leave one half in the fridge while working with the other)
3. Roll the dough into a rectangle (approx. 28 x 38 cm, with the long side facing you) and spread the matcha mixture evenly across the dough
4. Visually divide the dough into thirds horizontally
5. Fold the bottom third into the middle, then fold the top third over the bottom one
6. Trim the edges and cut into 7 pieces
7. Visually divide each piece into thirds vertically, and make two incisions while leaving the top intact (you should have a small rectangle with three strands)
8. Braid the three strands, then tuck the top and bottom underneath each other in the cavity of the greased muffin tray*
9. Repeat with the other pieces, and the other half of the dough
10. Leave in a warm place (like a turned off oven) and allow to proof for 1-1 ½ hours
11. The dough should have doubled in size, and become soft and slightly jiggly
12. Place in an oven preheated at 180 °C (356°C) and bake for 20-25 minutes
13. Remove when golden brown and a skewer inserted comes out free from raw dough
14. Immediately brush generously with sugar syrup
15. Store in an airtight container for up to 2 days**