Matcha Hot Cross Buns

Harris Farm Markets – Matcha Hot Cross Buns

A spin on the traditional Easter fave that will satisfy any hot cross bun enthusiast! Spiked with the flavours of matcha, ginger and white chocolate, this is a great little recipe if you’re looking for something a little different (and raisin-free!) this easter!

Prep time: 2 hours
Cooking time: 30 minutes 
Serves: 9

Ingredients

1. Add the ingredients for the tangzhong to a saucepan and whisk together over medium heat until a paste forms (about 3 mins).
2. Add the tangzhong and all the dough ingredients (except butter and white chocolate) to a stand mixing bowl set with a dough hook attachment. Mix on medium speed for 10 mins or until a sticky dough forms. Add the butter and mix on medium speed for about 2-3 mins – at this point the dough should be sticky but you should be able to handle it. 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 (or doubled in size). While the dough is proving, prepare your sugar syrup by simmering water, sugar and ginger for 5 mins. Set aside.
3. Once dough has doubled, punch down, add chocolate and fold 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 balls onto an 8 inch/23cm square lined baking tray and cover with oiled cling film – leave to proof for another hour or until risen and are touching.
4. Preheat oven to 180C. Prepare your crosses by mixing together flour and water until a smooth paste, add this to a piping bag and pipe lines across each row of buns to form crosses. Bake for 25-30 mins. Remove from oven and brush with sugar syrup. Cool buns before devouring!

Recipe from Harris Farm & Dan Dumbrell