This overnight sweet brunch bread is a perfect way to start off a St Patrick's Day celebration. Delicately, naturally, green from matcha powder, this monkey bread is rolled in pistachios for flavor and crunch.
I like to celebrate holidays with food, even if it's not a holiday I claim as my birthright. I'll make Pumpkin Cranberry Maple Kugel even though I'm not Jewish, and Corned Beef, Cabbage & Dubliner Pizza although my People went a viking to the Emerald Isle then returned home to Scandinavia. It's fun to celebrate with food, especially colorful food. Recently I shared an attempt at green muffins that did not work out exactly as I'd hoped--even if they were tasty!
One surefire way to have naturally-colored baked goods is to make the dough ahead of time, letting it rest in the fridge. This allows the color to deepen, and has worked for me with several Community Supported Agriculture (CSA) farm share vegetables. It seems, in my experience, that a cooked vegetable as part of the moisture for a yeasted dough results in vibrant breads. My two favorite examples, so far, are my three color Mardi Gras Braided Bread and my bicolor Overnight Sweet Potato Pecan Monkey Bread. Today's recipe is a fusion of those two--taking the green matcha dough from the Mardi Gras bread and baking it in the manner of the monkey bread. I kept up the green theme by using pistachios in place of pecans, but this recipe remains inspired by the book Make Ahead Bread by Donna Currie.