Matcha Topped Milk Buns

For the bread

Prepare yudane one day earlier by mixing bread flour and boiling water until fully incorporated. Roll into a ball and clingwrap, then place in the fridge for a minimum of 8 hours and up to 48 hours. 

Add milk, sugar, yeast, butter, yudane (torn into pieces), flour and salt to stand-mixer bowl. Knead on low speed until combined then increase speed to medium. Mix for about 20 minutes until a smooth and elastic dough is formed. 

Transfer dough to a large bowl and allow to rise for about 45 minutes in a warm place, or until doubled in size. 

Punch dough to release air. Divide dough into 60g portions and place on baking tray lined with parchment paper then cover and allow to rest again for about 30 minutes. 

While the dough is resting, prepare the matcha topping. 

For the matcha topping

Dissolve matcha powder in water

Whisk in egg

Sift powdered sugar and flour and whisk until combined

Add butter and whisk until smooth. 

Assembling and baking

Once the dough has proofed, add the topping to a piping bag and cut the end. 

Pipe onto dough to cover the surface in a coil shape starting from the centre.

Bake at 180C for 25 minutes.