Matcha Hot Cross Buns

Matcha Hot Cross Buns with tea 2

I know the Easter has gone, but never mind.

I like making bread. My love in bread making started from making Hot Cross Buns several years ago. Since then I always make some Hot Cross Buns during Easter time. Although I said that I did not have enough time to make any special sweet for the Easter in my previous post I managed to make Hot Cross Buns. Without Hot Cross Buns Spring never comes to my kitchen.

In normal Hot Cross Buns I like to add several spices and orange zest. I love the smell when you toast it. However, this time I did it differently. I made “Matcha Hot Cross Buns”.

Matcha Hot Cross Buns

Matcha Hot Cross Buns on plate2

The main feature of this Buns is the beautiful green colour of Green Tea. Matcha also has a delicate flavour so I wondered what spice I should add. In the end I did not add any spice. Instead of dried fruits I added ‘Azuki Ama-natto’ (sweet Aduki beans) and some small cubes of white chocolate. I did not want Matcha flavour fighting with any strong flavour or smell.

* I include the recipe below, however, if you want to make this Cross Buns I warn you that it is better not to add all the milk all one go. To tell the truth I never measure the amount of flour and liquid properly when I make bread so the mount of the ingredients are not exact. Also the amount of liquid you need to add is depending on the type of flour, the weather and also where you live so please be flexible.

[Ingredients]

  • 400g of Strong White Flour
  • 2 tsp of Matcha Green Tea Powder
  • 2 tbsp of Granulated Sugar
  • 1 tsp of Salt
  • 1 Egg
  • 30g of Unsalted Butter
  • 150ml of Milk
  • 1 tbsp of Dried Yeast
  • 50ml of warm water
  • about 100g of Azuki Ama-natto

(for the Cross)

  • 3 tbsp of Plain Flour
  • 1 tbsp of Granulated Sugar
  • Water

(for the Glaze)

  • 1 tbsp of Apricot Jam
  • 1 tbsp of Hot water

 

[Direction]

In a big bowl place Strong White Flour, Matcha Green Tea powder and Salt

Warm milk in a jug to about body temperature and add Sugar, Butter and Egg. Mix well

In a small bowl add about 50ml of warm water and yeast. Mix well and leave in a room temperature for about 10 minutes. When it start bubbling add the mixture into powder ingredients

*I know most people just mix dry yeast straight into flour but I prefer activating the yeast beforehand. It is up to you

Follow by adding the Milk mixture into the bowl. Combine well with a spatula

Dust work top with extra flour and take the dough out onto it. Kneed well until the texture becomes sticky and smooth. If the dough is too hard and dry add some water. If the dough is too soft to handle add some Strong White Flour to make the right consistency

When the dough becomes a smooth texture put it back into the bowl. Place cling film on top and leave in room temperature until it becomes double the volume. This is the first proving

*The time you need for the first proving is about 1 to 2 hours. It depends on the season and where you are

When the dough becomes double in volume divide it into 8 or 9 pieces (about 90g each piece). Roll them into balls to rest for a few minutes

Stretch each ball and add 1-2 tbsp of Azuki Ama-natto into each dough. Fold it several times to distribute Azuki beans evenly and make into a ball. Place them on a tray with baking sheet with a gap of about 2 cm apart

Leave the tray in room temperature for 30 minutes to 1 hour. This is the second proving

When the dough is proven mix plain flour, sugar and water to make a soft paste. Make crosses on top of the dough balls with the paste

Place the tray in the preheated oven at 200℃ . Bake it for about 25 minutes. When the top starts getting a light brown colour remove the tray out of the oven and cool the buns on a rack

When the buns cool down dilute Apricot Jam with hot water and glaze the buns

Matcha Hot Cross Buns on tray

When you eat cut the bun in half and toast both sides.

Matcha Hot Cross Buns halved

I always have Hot Cross Buns with Clotted Cream and some Jam such as Strawberry, Raspberry or Red/Black Currant.

Matcha Hot Cross Buns with Clotted Cream3

For this time I had it with Clotted Cream of course. It was Hot Cross Buns after all but I din’t think Matcha flavour goes well with Jam so I did not add any Jam. I just enjoyed the colour and flavour of Green Tea with lovely Clotted Cream with a nice cup of tea ☕.

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4 thoughts on “Matcha Hot Cross Buns

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