Matcha Red Bean Buns (Print)
Fluffy green tea buns stuffed with sweet red bean filling, perfect for breakfast or afternoon snack time.
# Ingredient List:
→ Dough
01 - 3 cups bread flour
02 - 2 tablespoons matcha green tea powder
03 - 1/4 cup granulated sugar
04 - 2 teaspoons instant yeast
05 - 1/2 teaspoon salt
06 - 1 cup whole milk, lukewarm
07 - 1 large egg, room temperature
08 - 4 tablespoons unsalted butter, softened
→ Filling
09 - 1 cup sweetened red bean paste (anko)
→ Topping
10 - 1 egg yolk
11 - 1 tablespoon milk
12 - Sesame seeds (optional)
# How-To Steps:
01 - In a large bowl, combine bread flour, matcha powder, sugar, yeast, and salt. Mix thoroughly to distribute evenly.
02 - Pour lukewarm milk and crack the egg into the dry ingredients. Mix until a shaggy, rough dough comes together.
03 - Work softened butter into the dough, kneading until fully incorporated and the dough becomes smooth and elastic—approximately 10 minutes by hand or 6 minutes with a stand mixer.
04 - Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm, draft-free area 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 ball into a disc. Place a heaping tablespoon of red bean paste in the center. Gather edges together and pinch firmly to seal, then place seam-side down on a parchment-lined baking sheet.
07 - Cover buns loosely with plastic wrap or kitchen towel. Let rise until puffy and noticeably expanded, approximately 40 minutes.
08 - Preheat oven to 350°F while buns complete their final rise.
09 - Whisk egg yolk with 1 tablespoon milk until blended. Brush the mixture generously over the tops of the risen buns. Sprinkle with sesame seeds if using.
10 - Transfer baking sheet to oven and bake for 18 to 20 minutes, rotating once halfway through, until buns are lightly golden and sound hollow when tapped.
11 - Remove from oven and let buns cool on the baking sheet for 10 minutes before serving warm or at room temperature.
# Expert Suggestions:
01 -
- The texture alone will ruin you for other breads pillowy soft with that slight give when you press your thumb into it
- Something magical happens when matcha meets yeast that quiet grassy flavor becomes a background singer instead of shouting over the filling
02 -
- The dough will feel impossibly sticky after adding the butter and that is exactly right do not keep adding flour or you will lose the soft texture
- Sealing the buns properly matters more than you think any gaps will let the red bean filling escape during baking and create a sticky mess on your pan
03 -
- Replace half the milk with heavy cream for buns so soft they practically dissolve in your mouth
- Hojicha powder makes a fantastic substitute if you want a roasted coffee like flavor instead of matcha brightness