I havent had good quality matcha to cook with in ages.
Call it pure laziness on my end, I just hadn’t taken the time to shop around for a decently priced alternative since my last matcha plug stopped shipping to Canada. Luckily, the universe has been on my side and clearly heard my prayers because the Canadian company Yupik contacted me on Instagram, about a month ago, to send me some of their delicious matcha tea along with other goodies.
May I say that I’ve been happily surprised with the quality of organic products that was sent to me and their matcha is no exception!
If you’re ever shopping on Yupik.com, make sure to use the code: ARIEL12 at checkout for a nice discount.
Now, this recipe for matcha twisted buns is a nice twist (pun intended) on the classic and oh so delicious cinnamon buns but because when they are baked in a giant muffin pans, they come out with a crunchy exterior and a nice soft interior. The brightness of the matcha, when you cut right through, is not only pleasing to the eyes but also so bursting with flavours.
Along with these gorgeous green buns, I’ve added the recipe for the classic cinnamon version (but still twisted) and baked in a regular rectangle oven dish. You’ll noticed that both recipes are slightly different in execution than what you might be used to but, this minor extra step makes such a difference in the potency of your preferred flavours, in the end.
Obviously, both baking methods can be used for either one of the fillings, it only depends on the final texture you prefer. As mentioned above, baking them in individual portions in giant muffin pans makes the outside crunchier while baking them in the classic rectangle oven dish will make keep them more hydrated and chewy.
- For the dough
- 8.5g of active dried yeast (or instant yeast)
- 250ml of lukewarm full fat milk
- 100g of cane sugar
- 40g of melted butter (unsalted or salted is opte to you)
- 2 large eggs
- 500g of all purpose flour
- 120g of spreadable butter
- Matcha filling
- 80g of cane sugar
- 20g of matcha powder
- Cinnamon filling
- 80g of cane sugar
- 20g of cinnamon
- Sugar glaze (optional)
- 35g of powdered sugar
- 8ml of milk
- - Start by making the dough. Depending on the type of yeast you are using, you might have to proof it prior to mix your other ingredients. Proofing is needed only when using active dried yeast.
- - Dissolve as much as possible (it doesn't need to be fully dissolved) the cane sugar in the warm milk. Add the melted butter and the two eggs. Whisk everything together before adding the flour.
- - With a spatula, start bringing everything together until most of all the flour has absorbed the liquid. If you own a stand mixer and don't feel like doing this by hand, feel free to use it at this point. If you do not own a stand mixer, don't worry, it's absolutely possible to make this recipe entirely by hands.
- - This will create a very wet dough at first. If you're working by hands, starts by "slapping" the dough on a lightly floured counter, then lift the front and back of the ball of dough with your hands (the dough will naturally fold on itself as you lift it) and keep "slapping" it back on the counter. Repeat this step for a few minutes and you'll notice the dough coming together and becoming more elastic until it will be possible to start kneading it normally.
- - Keep kneading the dough until it doesn't stick to the counter or your hands (this step will take several minutes) and the top of your dough becomes smooth and silky.
- - Make a boule and place it in a lightly oil mixing bowl (covered with plastic wrap or a wet rag), in a warm place, for 1 hour or until doubled.
- - Choose the filling you want or make one batch of both. This recipe for the dough makes you one batch of both filling so if you just want one flavour, double the amount of the filling ingredients.
- - Once the dough has risen, deflate it on a lightly floured counter, form a boule and slice it in half. Reserve one half and place it back in the mixing bowl, covered, until you're ready to use it.
- - Pre-heat your oven at 375F and choose the baking method you'll be doing. When using non stick bakeware, grease the molds with butter. When using anything that doesn't have a non stick coating, make sure to grease and flour your molds.
- - Flatten the first ball of dough in to a rectangle of 1cm thick and spread ¼ of the spreadable butter amount on to the dough. Sprinkle half of filling #1 on top of the dough (or ¼ of the total amount of filling if you doubled the filling recipe). Gently press down on the top of the dough with your hands to make sure the filling stick to the surface. Fold the rectangle in half on itself and flatten the dough again, making another rectangle. Be careful to not over flatten it so much that you start seeing the filling popping on top. Your second rectangle won't be as big as the first one and it's normal. Once your second rectangle is flatten, use another ¼ amount of the spreadable butter and spread it on top before sprinkling the rest of the filling (or another ¼ worth if you doubled the filling recipe).
- - Fold the rectangle on itself again and flatten the dough one last time.
- - With the folded side facing you or facing the wall in front of you, cut 8 long rectangular strips of dough vertically. You should end up with one side of the rectangle with a folded side and the other with an opened side.
- - Make two slices along the length of your strip, up to about 5mm from the folded side (don't cut it fully or it will fall apart) to end up with 3 equal (as much as possible) strips that are stuck together at the top. Braid the dough from top to bottom, pinch the end when you arrive at the bottom and twist it to make the bun. The top (folded side) should go under the bun while the pinched bottom should be tucked in the middle as you bring everything together in one round, nice bun.
- - Repeat this step with all your strips and then do the same folding and cutting technique for the second boule of dough.
- - Place your twisted buns in the chosen mold and let them rise for 30-40minutes or until they have puffed up a bit.
- - If baking in a regular rectangular oven dish where your buns are touching, bake for 30 minutes. If baking in individual portions in a giant muffin pan, bake for 20 to 25minutes.
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