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Hojicha Chestnut Flower Buns

A warm and nutty roasted tea-flavoured bun filled with chestnut, shaped whimsically into flowers.
Course Breakfast, Snack
Cuisine Asian, Chinese, Japanese
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 18 minutes
Servings 6
Calories 145kcal
Author Michelle


Chestnut Filling

  • 100 g roasted and peeled chestnut mashed
  • 15 g avocado oil
  • 15 g maple syrup

Hojicha Dough

  • 107 g non-dairy milk (I used almond milk) warm
  • 15 g granulated sugar
  • 3 g active dry yeast
  • 135 g all-purpose flour
  • 5 g hojicha powder
  • 15 g avocado oil
  • 2 ml vanilla extract


  • 1 teaspoon non-dairy milk
  • black sesame seeds optional


Make the chestnut filling:

  • Add the cooked chestnut into a small bowl.
  • Mash the chestnut with a fork, until it is in smaller pieces.
  • Add in the avocado oil and continue to mash, until it becomes almost paste-like.
  • Add in the maple syrup and mix to combine.
  • Divide into 6 equal portions, using a small ice cream scoop. Cover with plastic wrap until ready to use.
  • Note: If you prefer a smoother paste, transfer the mixture to a small food processor and pulse until smooth.

Make the dough:

  • Heat the almond milk until it is lukewarm. Add in the sugar and yeast. Give the mixture a stir and leave it to become foamy.
  • Add the flour, hojicha, avocado oil and vanilla extract to a stand mixer bowl fitted with a dough hook.
  • Pour in the yeast mixture and knead until the dough becomes smooth and elastic.
  • This is a small amount of dough, so if your stand mixer bowl is a larger capacity, you may want to do this by hand. (Simply add all the ingredients into a bowl and knead by hand).
  • Lightly grease a small bowl and transfer the dough to it. Cover with a damp cloth. Leave it to rise in a warm location, until almost doubled in size.
  • When the dough has risen, deflate the dough and divide into 6 equal portions.
  • Roll out the dough into a disc and place the chestnut filling in the centre. Gather the dough around the filling and pinch the seams to enclose.
    Hojicha dough with chestnut filling
  • To attain the flower petal shape, flatten the filled bun into a disc with a rolling pin, about 2cm in thickness. Don't flatten it too thinly or the filling will burst out.
    Flattened hojicha buns.
  • Make a small round mark (about 1cm in diameter) in the centre of the flattened bun. (You can use a wide straw to make a light indentation).
  • Next, use a sharp paring knife and make 5 slits of equal distance around the circumference of the disc. You'll end up with 5 segments.
  • Then pinch the tips of each segment together to form the petals.
    Pinching the ends of the flower buns.
  • Repeat with the remaining dough.
  • Cover the buns loosely with plastic wrap or a damp cloth and let them rise in a warm location until just slightly puffy. [It's better to bake the buns slightly underproofed to retain their shape].
    Hojicha Flower Busn on baking tray.
  • Preheat the oven to 350°F/177°C.
  • Brush the centre of each flower bun with some milk and sprinkle on some black sesame seeds (for decoration).
  • Bake the buns at 350°F/177°C for 13-15 minutes.
  • Remove from the oven and let cool on a wire rack. Store buns in an airtight container at room temperature for up to 3 days.


Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg