Fluffy Matcha Buttermilk Buns

Soft, fluffy, and lightly tangy from buttermilk — these matcha buns are pure comfort baking.
Made with tangzhong for that extra pillowy texture that stays soft even the next day.

Warm, soft, and made for slow mornings. 💚

🌿 You’ll Need (makes 6 buns):

Tangzhong

• 20 g bread flour
• 30 g water
• 60 g buttermilk

Dough

• 10 g dry yeast
• 135 g buttermilk
• 310 g bread flour
• 1 tbsp milk powder
• ½ tbsp salt
• 60 g caster sugar
• 1 egg
• 1 tbsp premium matcha powder @matchaunion
• 40 g unsalted butter (room temperature)

For brushing

• 1 egg yolk

✨ Method:

1️⃣ Make the tangzhong
In a small saucepan, combine flour, water, and buttermilk. Cook over low heat, stirring constantly, until a thick paste forms (about 4–5 minutes). Transfer to a bowl and let cool.

2️⃣ Mix the dough
In a stand mixer with a dough hook, add the cooled tangzhong and all dough ingredients except butter. Mix on low speed until a dough forms.

3️⃣ Add butter & knead
Add butter gradually, then knead on medium speed for 15–18 minutes until smooth, elastic, and it passes the windowpane test.

4️⃣ First rise
Shape into a ball, place in a greased bowl, cover, and let rise for about 1 hour or until doubled.

5️⃣ Shape the buns
Punch down gently and divide into 6 equal pieces. Shape each into a smooth round bun.

6️⃣ Second proof
Place in a greased baking pan, cover, and let rise again for 1 hour.

7️⃣ Bake
Preheat oven to 180°C (350°F). Brush buns with egg yolk and optionally sprinkle with sea salt. Bake for 16–18 minutes until golden.

8️⃣ Cool & enjoy
Transfer to a rack and let cool slightly before serving.

☁️ Optional Touches:

• Brush with honey butter while warm
• Fill with sweet red bean or cream
• Dust lightly with matcha powder

Soft, airy, and gently sweet — these Matcha Buttermilk Buns are the kind of bake that turns your kitchen into a calm, cozy space. 🍵💚✨