Matcha Yuzu Hot Cross Buns
User Reviews
5.0
15 reviews
Excellent
Matcha Yuzu Hot Cross Buns
Report
These Matcha Yuzu Hot Cross Buns are a twist on a classic Easter bun. Yuzu marmalade and matcha green tea flavours the dough and gives the buns a bright, citrusy flavour.
Share:
Ingredients
Dough
- 4 C all-purpose flour divided
- 1 ½ C warmed whole milk divided
- 2 teaspoon active dry yeast
- 3 tablespoon granulated cane sugar divided
- ½ teaspoon ground cinnamon
- 2 tablespoon matcha
- 1 tablespoon baking powder
- 2 large eggs
- 4 tablespoon avocado oil or neutral vegetable oil
- 3 tablespoon yuzu jam + 2 tablespoon for brushing on top
- ½ C raisins soaked in hot water and drained
Cross topping
- 65 g all-purpose flour
- 5 tablespoon water
- OR
Icing
- ½ C icing sugar
- 1-1.5 tablespoon milk or any dairy-free alternative
Instructions
Make the tangzhong:
- Remove 3 tablespoon from the 4 C of flour and place into a small pot.
- Add ½ C of milk and cook over low-medium heat until a thick paste forms, about 4 minutes.
- Remove from heat and let cool to room temperature.
Make the dough:
- In a bowl, add in the remainder of the warmed milk, yeast, and 1 tablespoon sugar. Stir the mixture and let the yeast bubble and activate.
- In a stand mixer bowl fitted with a dough hook, add in the remainder of the flour, sugar, cinnamon, matcha, baking powder, eggs, oil, and yuzu jam.
- Start the mixer and add in the tangzhong mixture from above. Pour in the milk gradually and knead until the dough forms into a smooth ball.
- Add in the raisins and knead until the raisins are evenly dispersed throughout the dough.
- Transfer the dough to a lightly greased bowl and leave to rise until slightly risen and puffy, about 1.5 hours. It is perfectly normal if it doesn't double in size.
- Once the dough has risen, divide the dough into 15 equal portions. Roll into balls and place into a 9" by 13" baking sheet lined with parchment paper.
- Cover with a cloth or plastic wrap and let it proof in a warm area until puffy.
Option 1 - Cross topping:
- Mix together 65g flour with about 5 tablespoon of water and mix until a thick paste forms. Transfer to a piping bag and pipe crosses on each bun before baking.
Option 2 - Icing:
- Place icing sugar into a bowl and gradually add milk to make a thick icing. Let the buns completely cool prior to icing.
Bake the buns:
- Preheat oven to 375°F/191°C and bake the buns for 25-30 minutes, or until golden brown.
- Brush 2 tablespoon of yuzu jam all over the buns. If using icing sugar topping, pipe the topping after the buns have cooled.
- Best enjoyed within 3 days.
Notes
- Note: Cross topping is the traditional method for making hot cross buns --they will get a little hard and chewy, so if that's not your preference, try the icing topping instead.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
97mg
(4%)
Potassium
105mg
(3%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
133IU
(3%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 97mg | 4% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
