Cinnamon and matcha bun
6 servings
50 minutes
The recipe was shared with us by the co-owner and chef of the J'Pan cafe Elena Kozhina.
1
In a saucepan, place sugar (40 g), butter (52 g), and milk, set on low heat and stir until the sugar dissolves. Heat to about 40 degrees. You can check the temperature with your finger - the milk mixture should be warm but not hot.
- Sugar: 108 g
- Butter: 130 g
- Milk: 205 ml
2
Add yeast to the milk mixture and let it sit for 7-10 minutes until the yeast starts to foam.
- Dry yeast: 3 g
3
Sift the flour, matcha, and salt into a bowl, add the yeast mixture and mix with a spoon until smooth.
- Wheat flour: 300 g
- Matcha: 10 g
- Salt: 4 g
4
Cover the bowl with plastic wrap or a towel and place it in a warm spot for an hour.
5
While the dough rises, prepare the filling. Mix 68 grams of sugar and 78 grams of butter in a bowl, then add cinnamon and stir.
- Sugar: 108 g
- Butter: 130 g
- Cinnamon: 5 g
6
Grease the baking tray with oil or line it with parchment.
- Butter: 130 g
7
When the dough rises, it needs to be kneaded for 10-15 minutes until it becomes smooth.
8
Roll out the dough into a large rectangle about 20x30 cm.
9
Spread the dough with filling and roll it up, pinching the edges.
10
Cut the roll into slices about 3 cm thick. You can cut it with a knife or regular thread.
11
Place the rolls in a baking dish, cover with a towel or plastic wrap, and let them sit in a warm place for 30 minutes.
12
Preheat the oven to 180 degrees and bake for 30–35 minutes or until the rolls are golden brown.
13
Mix sugar and water until smooth and brush the finished buns while they are hot.
- Sugar: 108 g
- Water: 20 ml