Nothing says comfort more on a stay-indoors day than a fresh- from-the oven tray of delightfully sticky and sumptuous tear & share matcha buns with a novel green hue and rich seams of chocolate swirling throughout...
These are an especially great excuse to divert kids away from their smartphones and consoles and into the kitchen for some hands-on cooking fun with the promise of a delicious reward for their labors.
So roll your sleeves up - it’s going to get sticky out there - break out your favorite baking tunes and get involved!
Makes 9 matcha buns for a 9x9 inch baking pan
Matcha buns dough
250 g milk
60 g butter
50 g sugar
7 g yeast
400 g bread flour
4 g salt
10 g matcha powder
80 g butter, softened
70 g sugar
10 g cocoa powder
4 g matcha powder
Cream cheese frosting
100 g cream cheese, softened
40 g powdered sugar
¼ tsp vanilla extract
Matcha buns dough.
In a heatproof bowl, microwave milk and butter in 30-second intervals until butter is melted. Whisk in the sugar, egg, and yeast.
Measure out the bread flour, salt, and matcha powder in a stand mixer bowl. Pour in the wet ingredients. Use a dough hook to knead on medium speed for 5 to 8 minutes. The dough is ready when it is elastic and does not stick to the edge of the bowl.
Form the dough in a smooth ball, cover the bowl with a kitchen towel or plastic wrap, and let it rise in a warm area for 1 hour.
Chocolate filling for the matcha buns.
Use a spatula and stir all the ingredients into a smooth paste.
On a lightly floured surface, roll out the dough into a long rectangle. Spread the chocolate filling and tightly roll up the dough. Slice it into 1 or 1.5-inch rolls and place in a prepared baking pan. Let the dough rise for 30 minutes.
Baking the matcha buns
Bake for 20 to 25 minutes, or until the buns are slightly golden brown.
Cream cheese frosting.