Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Matcha hot cross buns with with adzuki filling (sweet red bean paste)

Matcha hot cross buns with with adzuki filling (sweet red bean paste)

Name: How to cook Matcha hot cross buns with with adzuki filling (sweet red bean paste) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

Nadine Schweitzer

Matcha hot cross buns with with adzuki filling (sweet red bean paste)

As it is Easter weekend I wanted to make some hot cross buns. I've always been a fan of them but not so much the raisins. I love it lightly toasted with butter.

Ingredient

Food ration :

6-8 servings

1 cup

lukewarm whole milk, (or any milk of choice), divided

1 teaspoon

active dry yeast

1 teaspoon

white sugar (caster or granulated)

1 1/2

large egg, divided

50 g

cup white sugar or fine sugar (caster or granulated)

1/2 cup

milk, lukewarm (remaining milk)

380 g

cups bread flour or plain flour (use more or less depending on kitchen temperature)

57 g

cup unsalted butter, melted

1 teaspoon

cinnamon powder

1 tablespoon

matcha powder (ceremonial grade), sifted

2 tablespoons

vegetable oil

250 g

adzuki (sweet red bean paste) shaped into 12 balls

35 g

plain flour mixed with 4 tablespoons water

Cooking instructions

* Step 1

In a measuring jug, add half of lukewarm warm milk, yeast and sugar. Mix together and let sit for 5-10 minutes. Tip: yeast will start foaming and bubbling.

* Step 2

In a large mixing bowl or stand mixer, 1/2 a cup of flour and salt and stir. Then add the yeast mixture, eggs, sugar, remaining milk, salt, melted butter, cinnamon and matcha powder and vegetable oil. Mix thoroughly until all of the ingredients are well incorporated.

* Step 3

Add another 1/2 a cup of flour at a time into mixture until all the flour has been added. Tip: the dough will be slightly sticky like bread dough, keep kneading until smooth. Add raisins (optional) and incorporate well. Alternatively if no stand mixer you can mix by hand and knead the dough for about 6 minutes until smooth. Transfer into surface lightly dusted with flour.

* Step 4

Shape dough into a ball. Lightly grease bowl with butter or oil. Place shaped dough back into bowl, cover with cling film. Let dough rise for 1-2 hours in a warm place or until doubled in size.

* Step 5

Weigh out the total amount of adzuki (sweet red bean paste) and then divide into 12 equal size pieces. Shape and roll into balls. Place on a plate and cover with cling film. Transfer to fridge and take out when needed.

* Step 6

Lightly grease a baking tray with oil or butter and set aside. Once dough has doubled and proved for set time, remove from bowl and place on a silicone mat. Flatten out the dough completely removing any air. Knead a few times and then cut the dough into half.

* Step 7

Cover one half of the dough and working on the first half, divide again into 6 dough balls. Repeat for the other half. Total dough balls will be 12.

* Step 8

To add the adzuki paste flatten a dough ball. Place adzuki ball filling in the center, gather the dough edges and seal. Gently shape back into a round ball. Repeat for the other 11 dough balls.

* Step 9

Try to get the dough as round as possible ensuring the tops are as smooth. Transfer and place the buns close together in the baking tray.

* Step 10

Cover the buns with cling film or a tea towel and let the dough rise for another 30 - 40 minutes. Again place in a warm place.

* Step 11

Preheat oven to 180 degrees (fan). For the topping combine flour with water. Transfer into pipping bag.

* Step 12

Once ready to bake, egg wash the tops.

* Step 13

Draw the cross on top of each bun. Bake buns for about 20 - 25 minutes or until tops are golden brown. Tip: turn the baking tray round midway through baking if necessary. Buns are ready when tapped and Sohn hollow.

* Step 14

Once baked, remove from oven. Leave to cool for about 20 minutes. Transfer onto a wire rack. Tip: eat within a few days or place buns in an airtight container and freeze up to 1 month. To reheat hot cross buns, defrost 2-3 hours prior and place in microwave for 1 minute or reheat in oven in a preheated at 140 degrees about 5 minutes.