Matcha Topped Milk Buns

12 Buns
2 hr 25 min

These matcha buns are a spin on the classic 'Pappa roti' also known as Mexican coffee buns. This coffee bun originated from a bakery in Penang, Malaysia and is popular across Asia.


This recipe uses a milk bun with a crusty matcha topping. I love having these for breakfast or a snack, microwaved or toasted and served with a generous lashing of butter. The uses the Yudane method, which involves adding boiling water to a portion of flour and allowing it to absorb overnight. This will later be added into the bread mixture to yield a soft bread that stays fresh for longer.

Recipe details
  • 12  Buns
  • Prep time: 2 Hours Cook time: 25 Minutes Total time: 2 hr 25 min
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Ingredients
For the bread
  • For Yudane (prepared the night before)
  • 75 g Bread flour 
  • 60 ml boiling water
  • 225 ml milk (room temperature) 
  • 22.5g sugar
  • 5 g dry instant yeast 
  • 15 g unsalted butter (room temperature)
  • 300 g Bread flour 
  • 7.5 g salt
For the matcha topping
  • 6g Matcha powder
  • 10ml Hot water
  • 1 Egg
  • 70g Powdered sugar
  • 80g All purpose flour
  • 80g Unsalted butter, softened 
Instructions
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. 
Comments
  • HEIDI LEWIS HEIDI LEWIS 2 days ago

    It would be nice if the quantities were in American Measurements. I would be more likely to try it if I didn't have to convert the measurements to work with my measuring spoons/cups.

  • Normandie Lyon Normandie Lyon Yesterday

    I find a kitchen scale works best for recipes using metric measurements. It's actually a more precise method. Also, my very old 2-cup Pyrex measuring cup from my grandmother is calibrated using ounces and cups one one side, metric on the other. It's not what we're used to here in the States but aren't all of these new recipes & methods from around the world just part of the culinary adventure? Have fun!! 🙂

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