Matcha Cream Bread

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.