Matcha Hot Cross Buns


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



  • 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)


  • 20g Flour
  • 100ml Milk 


  • 30g all purpose flour
  • 30g water

Ginger Sugar Syrup

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


  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! 

Ingredients for Matcha Hot Cross Buns


Fresh Herb Ginger min 150g

$6.00 ea

Harris Farm Eggs Free Range Eggs x12 660g

$6.99 ea

Harris Farm Farmer Friendly Lite Milk 2L

$3.10 ea