Matcha Black Sesame Babka. The Family Recipe We Made Our Own.

Every family has a babka story. Ours starts with a grandmother's kitchen, a well-worn recipe card, and the kind of Saturday morning smell that stays with you for decades.

This version is a little different from the original. Somewhere between a nostalgic nod and a complete reimagining, we took the spirit of a classic babka and gave it a matcha moment. Encha Barista Grade woven through a pillowy, enriched dough. A smooth black sesame filling swirled through every layer. The kind of bake that takes time, rewards patience, and fills a kitchen with exactly the right kind of smell.

Worth every minute. Grandma would probably agree.

Why Barista Grade Works Here

Babka dough is rich, buttery, and egg-heavy. It needs a matcha with enough character to hold its own through all of that. Encha Barista Grade delivers. Bold, robust, and vibrant enough to stay green through a long proof and a 45-minute bake. The color comes through beautifully in every twist and the flavor is genuinely present rather than a faint green suggestion.

Matcha Black Sesame Babka

Makes: 1 loaf. About 7 hours including proofing.

For the Matcha Dough

• 3 tbsp Encha Barista Grade
• 1/2 cup whole milk
• 1 packet active dry yeast
• 1/3 cup sugar
• 4 1/4 cups all-purpose flour
• 1.5 tsp kosher salt
• 1 tsp vanilla bean paste
• 4 large eggs
• 10 tbsp unsalted butter, room temperature, plus extra for greasing

For the Black Sesame Filling

• 1 cup black sesame seeds
• 1 cup honey
• 1/2 tsp kosher salt
• 1 tbsp vanilla bean paste

How to Make It

Step 1: Activate the Yeast

Warm the milk until just lukewarm, not hot. Add the yeast, stir gently, and leave for 15 minutes until foamy. If the milk is too hot it will kill the yeast and the dough will not rise. If nothing happens after 15 minutes, start again with fresh yeast.

Step 2: Make the Dough

In a stand mixer with the dough hook, combine sugar, flour, Encha Barista Grade, and salt. Add the yeast mixture, vanilla bean paste, and eggs and mix until the dough comes together. Add the butter one tablespoon at a time while the mixer is running, waiting until each piece is fully incorporated before adding the next. Knead for approximately seven minutes until the dough is smooth, elastic, and a deep, even green throughout.

Step 3: First Proof

Transfer the dough to a buttered bowl, cover, and leave to rise for two hours until almost doubled in size.

Step 4: Second Proof

Punch down the dough and leave to rise for a further four hours. This long second proof develops the flavor and gives the babka its characteristic rich, pillowy texture.

Step 5: Make the Black Sesame Filling

Combine black sesame seeds, honey, salt, and vanilla bean paste in a food processor. Blend until completely smooth and paste-like. It should be thick enough to spread without running.

Step 6: Shape and Twist

Roll the proofed dough out into a 9x17 inch rectangle on a lightly floured surface. Spread the black sesame filling evenly across the entire surface. Roll into a tight log from the long edge. Using a sharp knife, slice down the middle lengthways to reveal the layers. Twist the two pieces together into a braid, cut sides facing up to show the swirl.

Step 7: Final Proof and Bake

Transfer to a buttered 9 inch loaf pan. Leave to rest for 20 minutes. Bake at 350°F / 177°C for 45 minutes until risen and deep golden. If the top browns too quickly, cover loosely with foil for the last 15 minutes.

Step 8: Finish

If desired, brush the warm babka with a simple syrup and matcha mixture for a glossy, vibrant finish. Leave to cool for at least 20 minutes before slicing.

Tips Worth Knowing

• Do not rush the proof. The long second proof is what gives babka its incredible texture. Plan ahead and give it the time it needs.
• Keep the butter at room temperature. Cold butter will not incorporate smoothly and can cause the dough to break. Take it out of the fridge at least an hour before you start.
• Use a sharp knife to slice the dough. A dull knife will drag and compress the layers rather than cutting cleanly through them.
• The babka is best on the day it is made but keeps well wrapped at room temperature for up to two days.

Why This Is the Weekend Bake Worth Clearing Your Schedule For

This is not a quick breakfast. It is a project. The kind you commit a Saturday morning to, put on a good playlist for, and feel genuinely proud of when it comes out of the oven.

Encha Barista Grade brings bold, sustained energy through 60mg of naturally balanced caffeine and 24mg of L-theanine. The black sesame filling brings calcium and healthy fats. And the babka itself brings the kind of joy that only a really good bake, shared with people you like, can deliver.

Some recipes are worth the effort. This is one of them.

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