Cup of Yum
1. Make the Matcha Shokupan dough according to the recipe.

Make the black sesame filling:

1. In a small bowl, combine together sesame paste, sugar, and black sesame powder. (The mixture will be quite thick. If it's too thick, add in a little bit of the natural oil from the sesame paste to help loosen). Set aside.

Shape the buns:

1. Once the dough has risen, deflate the dough and transfer to a work surface. Use a rolling pin to roll it into a rectangle approximately 13" by 9" in size.
2. With the long edge facing you, spread the black sesame filling evenly on the dough using an offset spatula.
3. Roll up the dough into a long log.
4. Use a sharp serrated knife to divide and cut into 6 even pieces.
5. Place the pieces cut side up (with the swirl showing) onto a baking pan lined with parchment paper. Loosely cover with plastic wrap and leave to almost double in size in a warm location.
6. Preheat oven to 350°F/177°C.
7. Once the buns are puffy, bake at 350°F/177°C for 20-22 minutes. Cover with foil halfway through the bake if the tops are browning too quickly.
8. Remove from the oven and let cool on a wire cooling rack.
9. Make sure the buns are completely cool before adding the matcha glaze.

Make the matcha glaze:

1. In a bowl, combine the matcha, powdered sugar and milk. Stir well. Adjust the amount of milk and/or powdered sugar to your desired consistency.
2. Drizzle matcha glaze over top of the cooled buns.