Matcha Glazed Buns
These Matcha Buns are a delightful treat with a subtle matcha flavour.
For the dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 230 ml warm milk
- 50g granulated sugar
- 500g all-purpose flour
- 60g unsalted butter, softened
- 1 large egg
- 1/2 tsp salt
For the filling
- 1/2 cup icing and sugar
- 1 TBSP premium culinary matcha powder
For the glazing
- 130g icing sugar
- 1/2 tsp premium culinary matcha powder
- 1/2 tsp vanilla extract
- 40ml milk of your choice (if dairy free oat works well)
Method
- Activate the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until it becomes foamy.
- Prepare the dough: In a large mixing bowl, combine the flour, matcha powder, and salt. Add the activated yeast mixture, softened butter, and egg. Mix until a dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hour or until it doubles in size.
- Assemble the buns: Punch down the risen dough and roll it out on a floured surface into a rectangle. Sift icing sugar and matcha evenly over the dough. Roll the dough tightly from one end to the other, forming a log.
- Cut & shape the buns: Cut the log into equal-sized slices, about 1-1.5 inches thick. Place the slices on a baking sheet lined with parchment paper, leaving space between each bun. Allow them to rise for an additional 30 minutes.
- Bake: Preheat your oven to 180°C. Bake the buns for 15-20 minutes or until they turn golden brown.
- Cool & enjoy: Allow the matcha buns to cool on a wire rack. Once cooled, you can optionally drizzle the matcha vanilla glaze.
