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Ingredients
- Buttermilk Matcha Dough
- 3 1/4 cups all purpose flour
- 3 tbsp sugar
- 1/2 tsp baking soda
- 1 heaping tbsp. matcha
- pinch salt
- 1 tbsp active dry yeast
- 1 cup buttermilk, lukewarm (or 1 cup milk with 1 tbs lemon)
- 1 egg, room temperature
- 1/4 cup vegetable oil
- Filling
- 3 tbsp butter, melted
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 2 tsp ground black sesame
- Glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp milk
- 1 tbsp butter, softened
Preparation
Step 1
s1| Combine lukewarm milk with yeast. Wait 5-10 min until foamy. Whisk flour, matcha, sugar, baking soda, salt together in a bowl.
2| Add egg and oil to yeast mixture and whisk to combine. Set aside.
3| Form a well in the center of the dry ingredients and add yeast/milk mixture. Fold until combined.
4| When dough is ready to be handled, turn onto a lightly floured surface and knead for 10 minutes (time this!). Dough should be smooth and elastic, but not sticky. If it is still too sticky, then slowly add flour, 1 tbsp at a time.
5| Transfer the dough to a lightly greased bowl, and turn it around to cover with grease. Cover with plastic wrap and place in turned off oven for 1.5 hours. Dough will double in size!!
6| Transfer to a lightly floured surface and roll into a rectangle.
7| Brush melted butter onto the surface. Sprinkle with the filling mixture.
8| Roll dough lengthwise. If you are forming a loaf, use kitchen scissors to cut dough’s upper half and gently push to the edges, forming petals. Alternatively, you can cut the roll into 8 different pieces to form individual buns. Place on parchment paper lined pan, spaced slightly less than an inch apart. Cover with plastic wrap again and rise another hour. Patience is key.
9| Preheat oven to 350 F. Bake for 25-30 minutes, until edges are golden in color. Cool on a wire rack.
10| Glaze: mix sugar, vanilla, butter together. Add milk in 1 drop at a time until you get the consistency you want. Spread over warm cinnamon buns.