Matcha Hot Cross Bun

Another twist to the traditional hot cross bun! This matcha flavoured hot cross bun is lightly spiced, no rum infused raisins or mixed peels so that the flavour won't be too overwhelming. You can taste the matcha as well as a hint of mixed spice! 

Encased with red bean paste....so fusion ^0^ Matcha and red bean paste always go hand in hand.

Ingredient (8 buns)

*knead and first proofing using Kenwood BM250

• 150ml fresh milk
• 1 egg, lightly beaten
• pinch of salt
• 60gm fine sugar
• 280gm bread flour
• 1 tbsp matcha powder
• 1 tsp mixed spice
• 25gm butter, softened
• 7gm instant yeast
• 200gm red bean paste
• melted butter for glazing

flour paste : 30gm plain flour + 3 tbsp water

Method

1. Place the first nine ingredients listed according to the above sequence, into the bread maker pan. Select 'dough' function and let the machine knead and complete the first proofing, for 1.5 hours.
2. After first proofing in bread maker, turn the dough onto a lightly floured work surface. Gently knead the dough and divide into 8 equal portions. Flatten each dough and wrap with 25gm red bean paste. Seal the edge firmly and shape it round. Place into a lined baking pan.
3. Allow to proof for another 45 mins, until double in bulk. Glaze the surface with some milk and pipe the flour paste over. 
4. Bake in preheated oven at 180 deg cel for 180 deg cel for 25 mins. Remove pan from oven and brush melted butter over. Unmould and cool on wire rack. 

kneading and first proofing in bread maker 

Shaped and placed in baking pan for 2nd proofing

Freshly baked matcha hot cross bun with red bean paste filling

soft & fluffy!!

Chocolate & Spice Hot Cross Bun

Chocolate & Spice Hot Cross Bun

(knead & 1st proofing by Kenwood BM250)

Ingredient (12 buns)

• 225ml liquid (1/2 orange juice + milk)
• 1 egg, lightly beaten
• 1/2 tsp salt
• 50gm fine sugar
• 450gm bread flour
• 1 tsp cinnamon powder
• 50gm unsalted butter
• 2 tsp instant yeast
• 120gm raisins
• 100gm dark chocolate buttons
• zest of 1 orange

glaze & paste

• 1/2 orange juice + 2 tbsp fine sugar
• 50gm plain flour + 5 tbsp orange juice

Method

1. Place ingredients according to the above sequence into the bread maker pan. Select dough function and start the mixing process. 
2. After 10 mins of kneading, add in raisins, chocolate buttons and orange zests. The machine will continue to knead and proceed to 1st proofing.

3.  Remove dough from the bread maker after 1st proofing. On a lightly floured work surface, knead the dough lightly. Divide dough into 12 equal portions and place into a lined baking pan. Proof for another 45 mins until double in bulk.

4. Combine flour and orange juice to form thick paste. Slowly add more juice if needed. Place the paste into a piping bag. Pipe cross over individual bun. Bake in preheated oven at 180 deg cel for 25 mins until golden brown.

5.  Combine orange juice and sugar. Remove buns from oven and brush the glaze over the buns immediately. Remove buns from pan and cool on wire rack before serving.