Warm 1 cup of milk and combine with 2 tablespoons of sugar and 1 packet of active dry yeast. Let sit for 5–10 minutes until bubbly.

Add 2 beaten eggs and 4 tablespoons of melted unsalted butter to the yeast mixture, followed by 4 cups of all-purpose flour. Mix until a shaggy dough forms.

Knead dough on a floured surface for 10–12 minutes until smooth and elastic, or use a stand mixer with dough hook.

Shape dough into a ball, place in greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled in size.

Punch down the risen dough, roll it into a rectangle, spread matcha filling, roll tightly, and braid the two halves.

Transfer to a lined baking sheet, cover, and let rise for another 30–45 minutes.

Preheat oven to 350°F (175°C).

Brush the loaf with egg wash and bake for 40 minutes until golden brown and hollow-sounding when tapped.

Transfer to a wire rack to cool completely before slicing.