Put the yeast in the water with the 12g of sugar in the mixing bowl, wait for several minutes until the mixture is foamy and activated.

Add in the rest of the sugar (40g), honey, whole egg and the yolks, mix a little.

Mix the salt and 2 ⅓ cups (290g) of flour together and slowly add it into the bowl of the wet ingredients. Add in more flour if needed. Do not over flour. Add in matcha powder and salt. Knead until smooth and elastic.

Transfer to an oiled bowl, cover and rest until double in volume (about 2-3 hours).

Punch the dough down, cover, and rest for another 30 minutes.

Divide into equal portions (if doing three braids, divide the dough into three etc), cover and rest for ten minutes.

Roll into long strands. Braid. Cover and rest for 30 minutes.

Whisk the remaining one egg to make the egg wash. Brush it on the dough, cover and final proof until when you lightly press a finger down on the dough it slowly rises back up halfway. About 60-90 minutes, depending on the weather.

Preheat the oven to 350°F.

Once proofed, brush another layer of egg wash, if you want seeds on top, sprinkle seeds after egg wash.

Bake for 25-30 minutes. Cool on rack.