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.
Here's a twist on an Easter classic -- Matcha Yuzu Hot Cross Buns.
I added matcha powder and yuzu citrus (in the form of yuzu jam) to the fluffy buns to make these my own.
What are hot cross buns?
Hot Cross Buns are an Easter classic.
They're soft sweet yeasted rolls flavoured with spices and studded with dried fruit with an iconic cross on top.
Traditionally, the buns are eaten on Good Friday, marking the end of Lent.
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.
Some recipes featuring yuzu:
Baked Matcha Yuzu Olive Oil Doughnuts
Where can I find yuzu?
You can find yuzu in specialty Asian or Japanese grocery stores.
Otherwise, you can find it online.
Most commonly, you can find yuzu marmalade, which is similar in texture to jam.
You may also be able to find yuzu juice as well.
Why you'll love this recipe
These Matcha Yuzu Hot Cross buns are light and fluffy, with the addition of tangzhong., which is a water-flour roux that keeps the buns soft.
The citrus notes from the yuzu really brightens up the flavour and pairs well with the earthiness of matcha in the dough.
You can add raisins and dried fruit to the dough, or omit altogether.
Using a high quality matcha delivers a vibrant green hue and great taste.
It's the perfect recipe for Easter!
Ingredients you'll need
For the dough, you'll need:
- all-purpose flour: you can use regular flour or bread flour for these bun
- warm milk: lukewarm milk to activate the yeast; you can use a dairy-free alternative if you prefer
- granulated sugar: adds some sweetness to the dough
- active dry yeast
- ground cinnamon: optional if you don't like cinnamon
- matcha: use a high-quality matcha powder for the best flavour
- baking powder: acts as another leavener for the buns
- eggs: large whole eggs
- light vegetable oil: I like using avocado, but you can use any neutral oil
- yuzu jam/marmalade: 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.
- raisins: optional, or any dried fruit that you like
2 cross topping options
For the recipe, I've provided 2 options:
- flour-based (baked topping)
- icing-based (piped on after baking)
The flour-based topping has no taste to it -- so if you prefer a little sweetness, you can choose the icing cross topping.
Expert tips & troubleshooting
It can take longer for the dough to rise overall due to the addition of marmalade and raisins to the dough. This is expected.
Be sure to give the dough enough time to proof, or the resulting dough may be dense.
If the tops of the buns are browning too quickly, cover with a piece of aluminum foil.
How to tell if the dough is ready?
Give the dough a poke to see if it bounces back.
- If it bounces back readily, then give the dough more time to proof.
- If the dough bounces back a little, it's ready to bake.
- In the event the dough leaves an impression and doesn't bounce back, it's time to get the buns into the oven ASAP.
How to store & serve
You can store the buns in an airtight container for up to 3 days at room temperature.
Alternatively, you can also freeze the buns for up to 3 months in a freezer-safe container.
Enjoy the buns fresh from the oven, with a slab of butter.
Reheat the buns in the microwave for 10-20 seconds and enjoy while warm and fluffy.
Other recipes you may like
Be sure to check out these recipes:
Baked Matcha Yuzu Olive Oil Doughnuts
Matcha Thumbprint Cookies (Small Batch)
Most Delicious Matcha Pound Cake
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
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 65 g all-purpose flour
- 5 tablespoon water
- ½ C icing sugar
- 1-1.5 tablespoon milk or any dairy-free alternative
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.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Hi I wonder what exactly does 3 T mean on step 1 for making the tangzhong?
3 T = 3 tablespoons. I've updated it in the instructions.
You have the best matcha recipes! They're so unique and fun! And I love hot cross buns so much. These ones look super fluffy! Thanks for sharing this recipe!
Ah thank you so much Christie! I love playing with different pairings for matcha 🙂
These fluffy buns were amazing! My whole family loves it!
We love trying new things and this was perfect! So delicious.
These are so cool and they look so festive for Easter!
Amazing! Never thought to use matcha in hot cross buns but it's super easy and so beautiful. Great recipe...thanks!
I learned so much from reading your article. For instance I didn't know hot cross buns are an Easter food. And, I just learned about yuzu. Thanks for the inspiration and I can't wait to try your recipe.
Happy to enlighten! Thanks Rosemary 🙂
Can I omit the yuzu?
Of course -- you can omit the yuzu, and use a simple syrup (1:1 ratio of sugar and water) for brushing the tops of the buns instead.