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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 15
Calories 230kcal
Author Michelle



  • 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


  • 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.


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.


Calories: 230kcal | Carbohydrates: 40g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 97mg | Potassium: 105mg | Fiber: 2g | Sugar: 6g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg