Hot Cross Buns with Matcha
Hot cross buns are a classic British Easter bake – soft, lightly sweet, and traditionally served on Good Friday. The distinctive cross on top is a symbol of the holiday, and their aroma has long been associated with home baking and a calm, festive rhythm. In our version, we've added our own twist – matcha, which gives them a delicate green colour and a subtle, tea-like note. It's a combination of tradition with a modern twist. Exactly the way we like it.
Ingredients:
Tangzhong:
- 25g bread flour
- 100ml whole milk
Dough:
- 500g bread flour
- 60g sugar
- 7g dried yeast (1 sachet)
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 180ml milk
- 1 egg
- 60g butter (softened)
- 150g mixed raisins and candied orange peel
Cross paste:
- 45g plain flour
- 5g Moya Matcha Traditional (in place of some of the flour)
- approx. 4-5 tablespoons water (add gradually until you get a thick paste
Glaze:
- 2 tablespoons apricot jam + a splash of water
Method:
- Tangzhong: In a small saucepan, whisk together 25g flour and 100ml milk. Heat over low heat, stirring constantly, until it forms a thick paste (like custard). Transfer to a bowl and set aside to cool.
- Dough: In a stand mixer bowl, combine the flour, sugar, yeast, salt, and spices. Add the remaining milk, the egg, and the prepared tangzhong. Knead with a dough hook for about 5 minutes. Then add the butter piece by piece, until the dough absorbs it and becomes elastic. Finally, fold in the fruit. Cover and set aside for about 1.5 hours.
- Divide the dough into 12 pieces (about 90-100g each). Shape into smooth balls. Arrange on a baking tray (about 2cm apart) greased with butter and set aside for a further 45-60 minutes.
- Mix the flour with the matcha and milk. Transfer to a piping bag and pipe green crosses onto the buns.
- Bake at 185°C for 18-20 minutes. Once baked, brush with the hot apricot glaze.
