Ingredients
Dough
- 120ml milk
- 20g caster sugar
- 5 tsp yeast
- 280g bread flour
- 3 Tbsp matcha powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1 pinch salt
- 1 egg
- 30g butter (room temp, cubed)
- 100g white chocolate chips (optional – if not using, add another 40g sugar to dough)
Tangzhong
- 20g flour
- 100ml milk
Crosses
- 30g all-purpose flour
- 30g water
Ginger Sugar Syrup
- 40g water
- 30g sugar
- 1 slice ginger
Brûlée Topping
- 1/3 cup (70g) granulated sugar
Matcha Pastry Cream
- 480ml milk
- 55g butter
- 32g corn flour
- 115g sugar
- 1g salt
- 2 eggs
- ½ vanilla bean or paste
- 1 ½ Tbsp matcha powder
Yuzu Lemon Pastry Cream
- 480ml milk
- 55g butter
- 32g corn flour
- 115g sugar
- 1g salt
- 2 eggs
- ½ vanilla bean or paste
- Juice and rind of 2 lemons
Brûlée Matcha Hot Cross Buns
A unique twist on classic hot cross buns, infused with matcha and filled with white chocolate, then finished with a caramelized brûlée topping.
-
In a small saucepan, whisk together the tangzhong ingredients.
-
Heat over medium heat, stirring frequently, until a thick paste forms (about 3 minutes).
-
Remove from heat and let cool slightly
-
In a stand mixer fitted with a dough hook, combine all the dough ingredients except butter and white chocolate.
-
Mix on medium speed for about 10 minutes, until a sticky dough forms.
-
Add the butter and continue mixing for 2–3 minutes until incorporated. The dough should be soft and slightly sticky but manageable.
-
Transfer the dough to a lightly floured surface, shape it into a ball, and place in an oiled glass bowl.
-
Cover with a tea towel and proof for 1–1.5 hours, or until doubled in size.
-
While the dough is proofing, prepare the ginger sugar syrup by simmering the water, sugar, and ginger for 5 minutes. Set aside.
-
Once the dough has doubled, punch it down and fold in the white chocolate chips.
-
Knead a few times on a lightly floured surface, then divide into 9 equal pieces.
-
Roll each piece into a ball and place in an 8-inch (23cm) square lined baking tray.
-
Cover with oiled cling film and let proof for another hour until the buns rise and start touching.
-
Preheat the oven to 180°C (350°F).
-
Mix together the cross ingredients until smooth, then transfer to a piping bag.
-
Pipe crosses over the risen dough balls.
-
Bake for 25–30 minutes, until golden brown.
-
Once baked, remove from the oven and immediately brush with the prepared ginger sugar syrup.
-
Allow to cool completely before adding the brûlée topping.
-
Heat milk and vanilla in a saucepan until just scalding.
-
In a bowl, whisk together eggs, corn flour, sugar, and salt until smooth.
-
Slowly pour half of the hot milk into the egg mixture, whisking constantly.
-
Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
-
Continue cooking for another 2–3 minutest remove any raw flour taste.
-
Remove from heat and beat in the butter.
-
Transfer to a bowl, cover with plastic wrap, and refrigerate until needed.
-
Heat milk, lemon and vanilla in a saucepan until just scalding.
-
In a bowl, whisk together eggs, corn flour, sugar, and salt until smooth.
-
Slowly pour half of the hot milk into the egg mixture, whisking constantly, then add lemon juice.
-
Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
-
Continue cooking for another 2–3 minutest remove any raw flour taste.
-
Remove from heat and beat in the butter.
-
Transfer to a bowl, cover with plastic wrap, and refrigerate until needed.
-
Sprinkle a thin, even layer of sugar over the top of each cooled bun.
-
Use a kitchen torch to caramelize the sugar until golden and crisp. (Alternatively, place under a hot broiler for a few minutes—watch carefully to avoid burning!)
-
For an extra indulgence, slice the buns and pipe in the matcha pastry cream before serving.
-
Enjoy your crispy, caramelized, matcha-infused hot cross buns!
