Soft and fluffy bread rolls twisted into a knot filled with a sweet matcha spread. These Matcha buns are the perfect parcel of bittersweet fluffiness!
Recently I've been on a little bit of a bread roll (pun intended 😉). There is something so satisfying about kneading, forming, proofing and then baking your own fluffy buns.
I've got a couple of bread recipes on this blog, but I'm missing one of my favourite flavours... matcha! I wanted this matcha bun recipe to be based on a rich, flavourful but fluffy bun, so I thought my apple cinnamon babka recipe would work best as a base!
The bittersweet fragrance of the matcha spread pairs perfectly with the fluffy enriched bread dough to create these perfect buns that would be amazing for breakfast or snack.
Tips on Filling
The filling in these buns is essentially a fluffy mixture of butter, sugar and matcha. But when baked together in the bun they meld together to form a gooey sort of matcha spread that is absolutely delicious.
The trick to spreading this evenly all over the dough is whipping the butter.
The butter should be whipped with the matcha powder and icing sugar so that it is light and fluffy. This makes spreading the matcha mixture over the soft bread dough much easier.
Tips on Bread Dough
The kneading of the bread dough is one of the most important steps when making these as it is the deciding factor between a soft and fluffy bun or a rock hard one.
As this recipe is based off my apple cinnamon babka, head to the tips section in that recipe for an in depth explanation on the steps required to knead this dough.
Tips on Assembly
This little bun may look challenging to assemble but once you understand the basics of it you'll be making these at the speed of light.
There are a couple of things that will make your life easier when assembling these buns...
Use chilled dough
It is so important to use chilled dough when making these buns. As the bread dough has a significant amount of butter in it, at room temperature the dough will become soft and hard to handle. If working with the dough straight from the fridge it will be firm enough to roll out, fold and braid without much trouble.
Work with half the dough at a time
There are two reasons why you should work with half of your dough at a time. The first follows on from tip #1. Working with half will keep the other half of the dough chilled and easy to work with while you are forming the first lot of buns.
Second is because it's SO much easier. Rolling out the dough can be difficult when you have a lot to work with. Unless you have a large benchtop with lots of space and a super long rolling pin it'll probably be better to stick with half the dough at a time. Working with smaller quantities gives you more control on the thickness, folding and shaping of the dough!
As the dough will soften up at room temperature it is important to work quickly before it softens entirely. Make sure you understand the assembly process before you remove your dough from the fridge and then work as quick and efficiently as possible!
Let's Get Baking!
If you've made it this far down the blog post thank you for reading! I hope I've given you enough tips to create the fluffy matcha buns of your dreams.
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy baking!Print
Soft and Fluffy Matcha Buns
Soft and fluffy bread rolls filled with a sweet matcha spread, twisted into a knot.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 14 1x
- Category: Bread
- Method: Intermediate
- Cuisine: Asian Fusion
- 530 g Plain flour (3 ¾ cups)
- 100 g Granulated sugar (½ cups)
- 1 tbsp Instant yeast
- 3 Large eggs
- 120 g Water (½ cup)
- 1 tsp Salt
- 150 g Unsalted butter, cubed and room temperature (⅔ cup)
- 2 tbsp Matcha powder
- 200g Icing sugar (1 ½ cups)
- 120g Unsalted butter, softened (½ cup 1 tbsp)
- 100g Sugar (½ cup)
- 80g Water (⅓ cup)
- Butter to grease the tins
- Combine the flour, sugar and yeast in the bowl of a stand mixer fixed with a dough hook and combine
- Add the eggs and water and mix on medium until the dough comes together
- Continue to mix for 5 minutes until the dough is smooth
- Add salt, then the butter one cube at a time until fully incorporated and dough is smooth and elastic (see tips above for further guidance)
- Oil a medium sized bowl and place the dough in it, cover with cling wrap and let rest in the fridge overnight or for at least 8 hours
- Combine the unsalted butter, icing sugar and matcha together in the bowl of a stand mixer and beat on medium-high until light and fluffy
- Taste and add more or less sugar to your taste
- Combine water and sugar in a small saucepan over high heat and bring to a boil
- Boil, stirring occasionally until all the sugar has dissolved
- Remove and cool
- Grease your muffin tins with butter
- Remove dough from the fridge and divide the dough in half (leave one half in the fridge while working with the other)
- Roll the dough into a rectangle (approx. 28 x 38 cm, with the long side facing you) and spread the matcha mixture evenly across the dough
- Visually divide the dough into thirds horizontally
- Fold the bottom third into the middle, then fold the top third over the bottom one
- Trim the edges and cut into 7 pieces
- Visually divide each piece into thirds vertically, and make two incisions while leaving the top intact (you should have a small rectangle with three strands)
- Braid the three strands, then tuck the top and bottom underneath each other in the cavity of the greased muffin tray*
- Repeat with the other pieces, and the other half of the dough
- Leave in a warm place (like a turned off oven) and allow to proof for 1-1 ½ hours
- The dough should have doubled in size, and become soft and slightly jiggly
- Place in an oven preheated at 180 °C (356°C) and bake for 20-25 minutes
- Remove when golden brown and a skewer inserted comes out free from raw dough
- Immediately brush generously with sugar syrup
- Store in an airtight container for up to 2 days**
* The twisting of the babka can be a bit confusing. As I am more of a visual learner I found it a lot easier to watch a few videos before I attempted it for the first time, just type 'cinnamon knots' in google to find a whole range of videos to help you!
** To keep this for longer you can store it in the fridge for up to a week, simply reheat it in the oven or microwave before you eat it. This dough also freezes really well, so you can make them in advance and reheat then when needed!
Keywords: bread, knot, buns, rolls, matcha, green tea