Make the tangzhong:

Cup of Yum
1. Remove 3 tablespoon from the 4 C of flour and place into a small pot.
2. Add ½ C of milk and cook over low-medium heat until a thick paste forms, about 4 minutes.
3. Remove from heat and let cool to room temperature.

Make the dough:

1. 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.
2. 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.
3. 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.
4. Add in the raisins and knead until the raisins are evenly dispersed throughout the dough.
5. 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.
6. 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.
7. Cover with a cloth or plastic wrap and let it proof in a warm area until puffy.

Option 1 - Cross topping:

1. 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:

1. 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:

1. Preheat oven to 375°F/191°C and bake the buns for 25-30 minutes, or until golden brown.
2. Brush 2 tablespoon of yuzu jam all over the buns. If using icing sugar topping, pipe the topping after the buns have cooled.
3. Best enjoyed within 3 days.