Matcha Hot Cross Buns

Prep time: 35 mins  
Cooking time: 2 hrs
Serves: 6-9

Ingredients 

Dough

• 120ml milk
• 20g caster sugar
• 5 tsp yeast
• 280g bread flour
• 3 Tbsp matcha powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1 pinch salt
• 1 egg
• 30g butter (room temp, cubed)
• 100g white chocolate chips (optional – if not using just add another 40g sugar to dough)

Tangzhong

• 20g Flour
• 100ml Milk 

Crosses

• 30g all purpose flour
• 30g water

Ginger Sugar Syrup

• 40g water
• 30g sugar
• 1 slice ginger

Method 

1. Add the ingredients for the tangzhong to a small saucepan and whisk together. Heat over medium heat, stirring frequently, until a paste forms (about 3 minutes).  

2. Add the tangzhong and all the ingredients (except the butter and white chocolate) to a stand mixing bowl set with a dough hook attachment. Mix on medium speed for about 10 minutes or until a sticky dough forms. Add the butter and mix on medium speed for about 2-3 minute or incorporated – at this point the dough should be sticky but you should be able to handle it.

3. Dump dough onto a lightly floured surface, shape into a ball, place in an oiled glass bowl and cover with a tea towel to proof for 1-1.5 hours depending on weather (should double in size). While the dough is proving, prepare your sugar syrup by simmering the water, sugar and ginger for 5 minutes. Set aside. 

4. Once dough has doubled in size, punch down and add the chocolate chips and fold in with your hands. Dump dough onto a lightly floured surface and knead a few times. Divide into 9 equal pieces and roll each piece into a ball. Place dough balls onto an 8 inch / 23cm square lined baking tray and cover with oiled cling film – leave to proof for another hour or until they rise and start touching.  

5. Preheat oven to 180C. Prepare your crosses by mixing together the flour and water until a smooth paste forms, then adding this to a piping bag. Pipe lines over the centres of the dough balls to form crosses, then place in oven and bake for 25-30 mins. Once baked, remove buns from oven and immediately brush with prepared sugar syrup. Wait for buns to cool before devouring!