Babka are always so much fun to make, and every more fun to eat! I wanted to do a fun little take on the classic babka, and use a matcha filling instead of the traditional chocolate, and bake them in my doughnut molds instead of the loaf pans, just to give them more of a bundt cake shape. I topped mine with a matcha glaze, to tie in with the filling, and just to make sure that matcha is the focal point of the entire thing! These were a ton of fun to make, and I personally love to enjoy them for breakfast.

For the brioche dough:
1 stick unsalted butter
1 cup heavy cream
2 eggs
1 packet active dry yeast
1 tablespoon granulated sugar
a pinch of salt
3 cups all-purpose flour

Melt together your butter and cream on low heat in a pot. Whisk that into the eggs. In another bowl, combine all of your other ingredients. Once the egg-milk mixture is room temperature, combine everything together. Knead the dough together for 10 minutes, then let it proof at room temperature for an hour. Transfer to the refrigerator and continue to proof in there, covered, for another two hours. Roll the dough out into a large rectangle, about 12 inch by 15 inch, then spread on your softened filling. Roll the dough into a tight scroll and slice in half lengthwise. Do this twice more so you have eight strands. Twist and place the dough into silicone doughnut molds. Bake these at 400 degrees F for 25 minutes. Cool down completely before attempting to remove.

For the matcha filling:
3 tablespoons cornstarch
1/2 cup heavy cream
2 tablespoons matcha powder
a pinch of salt
1/2 cup ground vanilla shortbread
1 stick unsalted butter
1 cup white chocolate chips

In a pot, combine your cornstarch, cream, matcha, and salt and bring to a simmer while whisking. Once the heated cream has thickened, whisk in your vanilla shortbread until that has combined into the mixture, then your chocolate chips and unsalted butter. Once everything is combined, pour onto a sheet tray and refrigerate until your dough is ready to be rolled. Once the dough is ready to be rolled with the filling, transfer your filling into a bowl and whip it just until it is pliable and soft in texture.

For the matcha glaze:
1 cup white chocolate chips
2 tablespoons unsalted butter
2 tablespoons heavy cream
2 tablespoons matcha powder
a pinch of salt

Melt everything together in a double boiler. Dip the babkas into the glaze and let them sit for at least 20 minutes before serving.