Matcha Red Bean Buns (Printable Version)
Soft matcha-infused buns filled with sweet red bean paste for a delightful Japanese breakfast or snack.
# What You Need:
→ Dough
01 - 3 cups bread flour
02 - 2 tablespoons matcha green tea powder
03 - 1/4 cup granulated sugar
04 - 2 teaspoons instant yeast
05 - 1/2 teaspoon salt
06 - 1 cup whole milk, lukewarm
07 - 1 large egg, room temperature
08 - 4 tablespoons unsalted butter, softened
→ Filling
09 - 1 cup sweetened red bean paste
→ Topping
10 - 1 egg yolk
11 - 1 tablespoon milk
12 - Sesame seeds (optional)
# How-To Steps:
01 - In a large bowl, combine bread flour, matcha powder, sugar, yeast, and salt. Mix thoroughly to distribute the matcha evenly throughout the flour.
02 - Pour lukewarm milk into the dry mixture and crack in the egg. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Work softened butter into the dough, kneading until fully incorporated. Continue kneading for approximately 10 minutes by hand or 6 minutes with a stand mixer until the dough becomes smooth, elastic, and passes the windowpane test.
04 - Shape dough into a smooth ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free area until doubled in volume, about 1 hour.
05 - Punch down the risen dough to release air. Divide into 12 equal portions and roll each into a smooth ball.
06 - Flatten each dough ball into a 4-inch disc. Place a heaping tablespoon of red bean paste in the center. Gather the edges around the filling and pinch tightly to seal. Place seam-side down on a parchment-lined baking sheet.
07 - Cover the buns loosely with plastic wrap or a clean towel. Let rise until puffy and noticeably larger, about 40 minutes.
08 - During the final rise, preheat your oven to 350°F.
09 - Whisk egg yolk with 1 tablespoon milk until combined. Brush the tops of the risen buns generously with the egg wash. Sprinkle with sesame seeds if desired.
10 - Bake for 18 to 20 minutes until buns are lightly golden on top and sound hollow when tapped on the bottom.
11 - Transfer buns to a wire rack and let cool for at least 15 minutes before serving. Warm buns offer the best texture and flavor experience.
# Helpful Tips:
01 -
- The soft pillowy dough rivals any Asian bakery and the green tea flavor is subtle, not overwhelming
- These freeze beautifully so you can always have fresh tasting buns ready for breakfast
02 -
- Matcha can turn bitter if you use water that's too hot, but since we're baking it, the heat actually mellows the flavor beautifully
- Sealing the buns properly is crucial because any gaps will let the red bean filling leak out during baking and create a sticky mess
03 -
- Weigh your flour if possible because measuring by volume can be off by 20 percent and makes the dough too dense
- Room temperature ingredients combine more evenly, so set everything out 30 minutes before starting