Matcha Red Bean Buns (Print Page)
Fluffy matcha buns filled with sweet red bean paste for a delightful Japanese-inspired treat.
# What You Need:
→ Dough
01 - 3 cups bread flour
02 - 2 tablespoons matcha green tea powder
03 - 1/4 cup granulated sugar
04 - 2 teaspoons instant yeast
05 - 1/2 teaspoon salt
06 - 1 cup whole milk, lukewarm
07 - 1 large egg, room temperature
08 - 4 tablespoons unsalted butter, softened
→ Filling
09 - 1 cup sweetened red bean paste (anko)
→ Topping
10 - 1 egg yolk
11 - 1 tablespoon milk
12 - Sesame seeds (optional)
# Directions:
01 - Combine bread flour, matcha powder, sugar, yeast, and salt in a large bowl. Mix thoroughly to distribute the matcha evenly throughout the flour.
02 - Pour lukewarm milk and crack the egg into the dry mixture. Stir with a wooden spoon until a shaggy, sticky dough begins to form and all flour is incorporated.
03 - Work softened butter into the dough, then knead until smooth and elastic—approximately 10 minutes by hand on a lightly floured surface or 6 minutes using a stand mixer with a dough hook. The dough should pass the windowpane test when stretched.
04 - Shape dough into a smooth ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free area until doubled in volume, about 1 hour.
05 - Punch down the risen dough to release air bubbles. Divide into 12 equal portions and roll each into a smooth ball, pulling the surface taut underneath.
06 - Flatten each ball into a 4-inch disc. Place a heaping tablespoon of red bean paste in the center. Gather edges upward and pinch tightly to seal completely, ensuring the filling is fully enclosed. Place seam-side down on a parchment-lined baking sheet.
07 - Cover the buns loosely with plastic wrap or a light towel. Let rise again until puffy and visibly expanded, about 40 minutes.
08 - Preheat oven to 350°F while buns complete their final rise.
09 - Whisk egg yolk with 1 tablespoon milk until smooth. Brush the tops of each bun gently with the egg wash using a pastry brush. Sprinkle with sesame seeds if using.
10 - Bake for 18 to 20 minutes until buns are lightly golden on top and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even browning.
11 - Transfer buns to a wire rack and cool for at least 15 minutes before serving. Warm buns offer the best texture and flavor experience.
# Expert Tips:
01 -
- The combination of earthy matcha and sweet red bean is somehow both sophisticated and incredibly comforting
- These buns stay soft for days, making them perfect for meal prep or unexpected guests
02 -
- The sealing step is critical any gap will let the sweet filling escape during baking and create a sticky mess
- Matcha can turn bitter if baked too long, so pull them out when just barely golden rather than deeply browned
03 -
- If the dough feels too sticky during kneading, resist adding more flour and instead lightly oil your hands
- Room temperature ingredients really do matter here cold butter or milk will give you a tough final bun