Soft and Fluffy Matcha Buns
Soft and fluffy bread rolls filled with a sweet matcha spread, twisted into a knot.
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
- 530 g Plain flour (3 3/4 cups)
- 100 g Granulated sugar (1/2 cups)
- 1 tbsp Instant yeast
- 3 Large eggs
- 120 g Water (1/2 cup)
- 1 tsp Salt
- 150 g Unsalted butter, cubed and room temperature (2/3 cup)
- 2 tbsp Matcha powder
- 200 g Icing sugar (1 1/2 cups)
- 120 g Unsalted butter, softened (1/2 cup 1 tbsp)
- 100 g Sugar (1/2 cup)
- 80 g Water (1/3 cup)
- Butter to grease the tins
Instructions
- 1
Combine the flour, sugar and yeast in the bowl of a stand mixer fixed with a dough hook and combine
- 2
Add the eggs and water and mix on medium until the dough comes together
- 3
Continue to mix for 5 minutes until the dough is smooth
- 4
Add salt, then the butter one cube at a time until fully incorporated and dough is smooth and elastic (see tips above for further guidance)
- 5
Oil a medium sized bowl and place the dough in it, cover with cling wrap and let rest in the fridge overnight or for at least 8 hours
- 6
Combine the unsalted butter, icing sugar and matcha together in the bowl of a stand mixer and beat on medium-high until light and fluffy
- 7
Taste and add more or less sugar to your taste
- 8
Combine water and sugar in a small saucepan over high heat and bring to a boil
- 9
Boil, stirring occasionally until all the sugar has dissolved
- 10
Remove and cool
- 11
Grease your muffin tins with butter
- 12
Remove dough from the fridge and divide the dough in half (leave one half in the fridge while working with the other)
- 13
Roll the dough into a rectangle (approx. 28 x 38 cm, with the long side facing you) and spread the matcha mixture evenly across the dough
- 14
Visually divide the dough into thirds horizontally
- 15
Fold the bottom third into the middle, then fold the top third over the bottom one
- 16
Trim the edges and cut into 7 pieces
- 17
Visually divide each piece into thirds vertically, and make two incisions while leaving the top intact (you should have a small rectangle with three strands)
- 18
Braid the three strands, then tuck the top and bottom underneath each other in the cavity of the greased muffin tray*
- 19
Repeat with the other pieces, and the other half of the dough
- 20
Leave in a warm place (like a turned off oven) and allow to proof for 1-1 ½ hours
- 21
The dough should have doubled in size, and become soft and slightly jiggly
- 22
Place in an oven preheated at 180 °C (356°C) and bake for 20-25 minutes
- 23
Remove when golden brown and a skewer inserted comes out free from raw dough
- 24
Immediately brush generously with sugar syrup
- 25
Store in an airtight container for up to 2 days**