Matcha Yuzu Hot Cross Buns

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.

Course Breakfast

Cuisine American, Asian

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings

Calories 230kcal

Author Michelle

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