Matcha Yuzu Hot Cross Buns
User Reviews
5
Matcha Yuzu Hot Cross Buns
Description
This recipe for Matcha Yuzu Hot Cross Buns features a yeast dough combined with matcha powder, cinnamon, and yuzu jam, which infuses the buns with earthy tea flavor and bright citrus aroma. A tangzhong is made by cooking a small portion of flour and milk into a paste, which is then incorporated to keep the buns tender and moist.
The dough also contains soaked raisins that add bursts of sweetness inside the soft crumb. After mixing and kneading, the dough is allowed to rise until puffy, then divided, shaped, and allowed a second rise. The buns are topped either with a traditional flour-based cross paste, which bakes into a slightly chewy crust, or with a sweet icing added after baking for a softer finish.
These buns balance the richness of the dough, the subtle bitterness of matcha, the zesty yuzu flavor, and the sweetness of raisins, making them an interesting twist on a classic spiced bun, often enjoyed around Easter or as a special snack.
Choose the cross topping for a traditional texture contrast or the icing for a softer, sweeter finish, based on preference.
Ingredients
Dough
- 4 C all-purpose flour divided
- 1 ½ C milk divided, whole, warmed
- 2 teaspoon active dry yeast
- 3 tablespoon granulated cane sugar divided
- ½ teaspoon ground cinnamon
- 2 tablespoon matcha green tea powder
- 1 tablespoon baking powder
- 2 egg large
- 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
- The flour-based cross topping is traditional but can result in a slightly hard texture; use the icing for a softer, sweeter finish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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