Matcha Red Bean Buns (Print version)
Soft green tea buns filled with sweet red bean paste, combining earthy matcha flavors with traditional Japanese anko for a delightful fusion treat.
# What you'll need:
→ Dough
01 - 3 cups bread flour
02 - 2 tbsp matcha green tea powder
03 - 1/4 cup granulated sugar
04 - 2 tsp instant yeast
05 - 1/2 tsp salt
06 - 1 cup whole milk, lukewarm
07 - 1 large egg, room temperature
08 - 4 tbsp unsalted butter, softened
→ Filling
09 - 1 cup sweetened red bean paste (anko)
→ Topping
10 - 1 egg yolk
11 - 1 tbsp milk
12 - Sesame seeds (optional)
# Method:
01 - Combine bread flour, matcha powder, sugar, yeast, and salt in a large bowl. Mix thoroughly to distribute ingredients evenly.
02 - Pour lukewarm milk and cracked egg into the dry mixture. Stir until a shaggy, uneven dough begins to form.
03 - Work softened butter into the dough, kneading until fully incorporated and the texture becomes smooth and elastic—approximately 10 minutes by hand or 6 minutes with a stand mixer.
04 - Shape dough into a ball and transfer to a lightly greased bowl. Cover and place in a warm area to rise 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 disc shape. Place a heaping tablespoon of red bean paste in the center, then gather and pinch the edges together to seal completely. Place seam-side down on a parchment-lined baking sheet.
07 - Cover the shaped buns loosely with a towel and allow to rise until puffy and expanded, approximately 40 minutes.
08 - Heat oven to 350°F.
09 - Whisk egg yolk with 1 tablespoon milk until blended. Brush the tops of each bun with the mixture and sprinkle with sesame seeds if using.
10 - Bake for 18 to 20 minutes until the buns develop a light golden color on top.
11 - Remove from oven and allow buns to cool briefly on the baking sheet before serving.
# Expert advice:
01 -
- The way the earthy matcha balances against sweet red bean is pure magic
- That moment you bite through the soft dough into the creamy filling
- Your whole kitchen smells like a Japanese tea house while they bake
02 -
- Sealing the buns properly prevents red bean from leaking during baking
- Overproofing makes them collapse, so watch for puffy rather than doubled
- Matcha can turn bitter if baked too long, so pull them when just golden
03 -
- For extra green color, add a drop of natural food coloring to the dough
- Hojicha powder makes a lovely roasted variation if you prefer less caffeine