Matcha Red Bean Buns (Print Version)

Soft, pillowy buns with earthy matcha and sweet red bean filling—a delightful Japanese treat.

# What You Need:

→ 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

→ Topping

10 - 1 egg yolk
11 - 1 tablespoon milk
12 - Sesame seeds (optional)

# How-To:

01 - Combine bread flour, matcha powder, sugar, yeast, and salt in a large bowl. Mix thoroughly until evenly distributed.
02 - Pour lukewarm milk and add egg to the dry ingredients. Mix until a shaggy, rough dough begins to form.
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 using a stand mixer with dough hook.
04 - Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or damp towel and let rise in a warm, draft-free area until doubled in size, about 1 hour.
05 - Punch down the risen dough to release air. Divide into 12 equal portions and shape each into a smooth ball.
06 - Flatten each dough ball into a disc. Place approximately 1 tablespoon of red bean paste in the center. Gather edges together and pinch firmly to seal completely. Place seam-side down on a parchment-lined baking sheet.
07 - Cover buns loosely with plastic wrap or towel. Let rise until noticeably puffy and expanded, about 40 minutes.
08 - Heat oven to 350°F.
09 - Whisk egg yolk with 1 tablespoon milk until combined. Brush the tops of each bun gently with the egg wash. Sprinkle with sesame seeds if desired.
10 - Place baking sheet in preheated oven. Bake for 18 to 20 minutes until buns are lightly golden and sound hollow when tapped on the bottom.
11 - Transfer buns to a wire rack. Cool for at least 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • The texture is impossibly soft like clouds but with enough chew to feel substantial and satisfying
  • That matcha flavor adds sophistication without being overpowering or bitter
  • Your kitchen will smell absolutely incredible while these bake
02 -
  • The dough might feel slightly sticky after adding butter but that is exactly right and will yield the softest buns
  • Sealing the red bean filling tightly is crucial or it will leak during baking and make a mess of your pan
  • These freeze beautifully after the first rise if you want to bake fresh buns another day
03 -
  • Weigh your flour if possible because bread flour packs down differently than all purpose and can throw off your hydration
  • Let your dough rise in a turned off oven with just the light on for consistent temperature

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