Matcha Cream Bread

Ingredients

• 2 cups bread flour
• ¼ cup sugar
• 1 teaspoon instant yeast
• ½ teaspoon salt
• ¾ cup milk
• 2 tablespoons butter
• 1 tablespoon matcha powder
• ½ cup heavy cream

Instructions

1. 1

   In a large bowl, mix 2 cups bread flour, 2 tbsp sugar, 1 tsp instant yeast, and 1/2 tsp salt. Warm 3/4 cup milk until lukewarm, then stir into the dry ingredients until a shaggy dough forms.

2. 2

   Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add 2 tbsp softened butter and knead for another 5 minutes, until the butter is fully incorporated and the dough is soft and stretchy.

3. 3

   Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.

4. 4

   While the dough rises, make the cream: in a small saucepan, whisk 1 tbsp matcha powder with 2 tbsp sugar and 1/2 cup heavy cream. Heat over medium, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat and let cool completely.

5. 5

   Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball, then flatten into a disc. Place a spoonful of the cooled matcha cream in the center of each disc, then pinch the edges together to seal.

6. 6

   Place the filled buns seam-side down on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes, until puffy. Meanwhile, preheat your oven to 350°F (175°C).

7. 7

   Bake the buns for 15-18 minutes, until golden brown on top. Let them cool on a wire rack for 10 minutes before serving.

Tools you’ll need

• Large mixing bowl
• Wooden spoon or spatula
• Rolling pin (optional)
• Baking sheet
• Parchment paper
• Wire rack
• Small saucepan

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