How is it already April 1? I feel like March was a blur — and probably the next few months won’t be much more different.
Anyway, this year Easter will be different, that’s for sure. My eldest was supposed to get his 1st Holy Communion this month, but that’s been postponed. I have been enjoying the extra time with my kids and hubby at home though. Some days, it’s a little much, but I’m trying my best.
So here’s a twist on an Easter classic — Matcha Yuzu Hot Cross Buns.
WHAT IS YUZU?
Yuzu is a citrus fruit that is commonly used in Japan and Korea. It looks like small yellow grapefruit and is very aromatic. The zest is commonly used in dressings (such as ponzu), marmalade, as well as tea.
Yuzu is also referred to as “yuja” in Korean, so you may see different spellings but they mean the same thing.
A VARIATION ON HOT CROSS BUNS: MATCHA AND YUZU
Hot Cross Buns are an Easter classic. They’re soft rolls flavoured with spices, studded with dried fruit with that iconic cross on top.
I added matcha powder and yuzu citrus (in the form of yuzu jam) to the fluffy buns to make these my own. The citrus brightens up the flavour, and pairs well with the earthiness of matcha. I like raisins so I added them to the buns.
Yuzu jam is similar to marmalade and is made with the zest and rind of the fruit. You can find yuzu jam online or in Asian supermarkets.
Fluffy buns studded with yuzu and raisins, with the iconic cross on top — these Matcha Yuzu Hot Cross Buns are a different way to enjoy this Easter treat.
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment! I’d love to see your creations!
Matcha Yuzu Hot Cross Buns
- 4 C all-purpose flour divided
- 1 ½ C warmed whole milk divided
- 2 tsp active dry yeast
- 3 Tbsp granulated cane sugar divided
- ½ tsp cinnamon
- 2 Tbsp matcha
- 1 Tbsp baking powder
- 2 large eggs
- 4 Tbsp oil
- 3 Tbsp yuzu jam + 2 Tbsp for brushing on top
- ½ C raisins soaked in hot water and drained
- 65 g all-purpose flour
- 5 Tbsp water
- ½ C icing sugar
- 1-1.5 Tbsp milk
Make the tangzhong:
- Remove 3 Tbsp 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.
- In a bowl, add in the remainder of the warmed milk, yeast, and 1 Tbsp 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.
- Mix together 65g flour with about 5 Tbsp of water and mix until a thick paste forms. Transfer to a piping bag and pipe crosses on each bun before baking.
- Place icing sugar into a bowl and gradually add milk to make a thick icing. Let the buns completely cool prior to icing.
- Preheat oven to 375F and bake the buns for 25-30 minutes, or until golden brown.
- Brush 2 Tbsp of yuzu jam all over the buns.
- Best enjoyed within 2 days.
- Buns can be placed into an airtight container and frozen for up to 1 month. To reheat, cover buns with a damp paper towel and microwave for 1-1.5 minutes.