today is May 24, 2022

A new take on the classic hot cross buns is this soft, fluffy, buttery, and rich matcha and white chocolate flavored hot cross bun loaf studded with raisins. If you are a matcha/green tea lover, you want to try this out. Buttery Matcha White Chocolate Hot Cross Bun Loaf

Why you will love this

If making hot cross buns is high on your list now because Easter is approaching and if you are a matcha lover, you will absolutely enjoy this matcha hot cross bun in a form of a loaf. The matcha flavor is prominent enough and that’s what I absolutely enjoy when I eat anything matcha flavor. I want enough of matcha in there! This is also a loaf that you can slice and spread with some jam or good as is on its own because I feel like it’s already rich and buttery enough and has a nice sweet white chocolate and raisins dispersed throughout the bread.

How to bake buttery matcha white chocolate hot cross bun loaf

Please note that I only made half recipe in this step-by-step, so that’s why the loaf is much smaller. 1. Combine all the dry ingredients in a mixing bowl of a stand mixer fitted with a dough hook attachment. Roughly stir with the hook to combine. Add the milk. Start with the lowest speed and stir until it forms a rough dough ball. If it seems dry and won’t come together after 2-3 minutes of mixing, you can add a bit more milk, teaspoon by teaspoon. The amount of liquid may vary slightly depending on the flour and the humidity level. So you need to adjust accordingly 2. Increase the speed by one notch (speed 2 on KA) and knead for 6 minutes until the dough is smoother and flexible but hasn’t reached a windowpane yet. Add the softened butter, 1/3 at a time, about 2-3 minutes apart. The dough will turn into a slippery mess again. Just be patient and you need to stop the mixer a few times to reposition the dough and scrape the side of the bowl and start kneading again. Eventually, the dough will absorb the butter gradually. Once the butter has been absorbed, start the timer and knead on speed 4 for 5-6 minutes or until you reach a windowpane stage, meaning when you slowly stretch the dough thinly, it won’t break easily. Eventually it will break if you keep pulling, but the tear should have a clean sharp edge too. The dough is done kneading here 3. Lightly oil the bowl and let the dough proof in the bowl. This dough needs a much longer proofing time due to the amount of butter in the dough, which is normal. This also helps to develop better flavor when the fermentation slows down, but don’t be surprised if it takes you longer than usual. It took me roughly about 2 hours for the dough to proof in a warm place. If the climate is colder where you are, it may take even longer. Don’t panic. Let the dough proof until it doubles in size. When you poke your finger into the dough, the indentation stays and never bounce back, the dough is done proofing 4. Spray your loaf pan with non-stick spray or use oil, on all sides. Transfer the dough into a work surface and give it a few knead to remove all the gas and add the white chocolate chips and start folding and kneading until the chocolate chips are evenly distributed the best possible. Some may fall off here and there, just stick them right into the dough again. Round the dough back into a ball, divide into 4 smaller dough balls, cover and let them rest for 15 minutes before we shape them 5. Work with one dough at a time. Gently roll it out using a rolling pin to about 6 x 4 inches rectangle. Roll it up tightly like a Swiss roll and then place it inside the loaf pan. Continue with the rest of the dough and arrange them into the loaf pan

6. Mist the dough with some water . Cover the dough loosely with a cling wrap. Let it proof again until it doubles in size again, it may take somewhere from 1-2 hours depending on the temperature. When you gently press on the dough, it bounces back slowly. If it bounces back almost immediately, it needs a longer proofing time. 10 minutes before the end of proofing time, preheat the oven at 350 F (180 C) for a conventional oven. Prepare the cross paste by mixing the flour with water. Try not to overmix. Transfer to a plastic bag and cut off the tip. Pipe a cross on the surface of each dough

7. Put the pan inside the oven, on the middle rack, and bake for 35-40 minutes or until the top is golden brown and the internal temperature of the bread is 190 F (88 C). Remove the loaf pan from the oven and put it on top of a cooling rack. Immediately brush the top of the loaf with simple sugar syrup or a jam of your choice. It makes the loaf looks shiny. Let the loaf cools down in the pan for 15 minutes. Then remove it from the pan and let it cool down on a cooling rack completely

Did you make this recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Buttery Matcha White Chocolate Hot Cross Bun Loaf

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Buttery Matcha White Chocolate Hot Cross Bun Loaf

Buttery Matcha White Chocolate Hot Cross Bun Loaf

Prep Time 25 mins

Cook Time 40 mins

Proof the dough twice: 4 hrs

Total Time 5 hrs 5 mins

Servings 12 slices (8 1/2 x 4 1/2 loaf) or 12 buns

Ingredients  

Wet ingredients:

  • 220 ml milk
  • 70 gr butter softened

To fold in last:

  • 100 gr white chocolate or use dark or semi-sweet chocolate if you prefer

For the cross:

  • 25 gr flour
  • 30 gr water

Simple sugar glaze: (or use your favorite jam)

  • 20 gr sugar
  • 20 gr water

Instructions 

Prepare the dough:

  • Combine all the dry ingredients in a mixing bowl of a stand mixer fitted with a dough hook attachment. Roughly stir with the hook to combine. Add the milk. Start with the lowest speed and stir until it forms a rough dough ball. If it seems dry and won't come together after 2-3 minutes of mixing, you can add a bit more milk, teaspoon by teaspoon. The amount of liquid may vary slightly depending on the flour and the humidity level. So you need to adjust accordingly

  • Increase the speed by one notch (speed 2 on KA) and knead for 6 minutes until the dough is smoother and flexible but hasn't reached a windowpane yet. Add the softened butter, 1/3 at a time, about 2-3 minutes apart. The dough will turn into a slippery mess again. Just be patient and you need to stop the mixer a few times to reposition the dough and scrape the side of the bowl and start kneading again. Eventually, the dough will absorb the butter gradually. Once the butter has been absorbed, start the timer and knead on speed 4 for 5-6 minutes or until you reach a windowpane stage, meaning when you slowly stretch the dough thinly, it won't break easily. Eventually it will break if you keep pulling, but the tear should have clean sharp edge too. The dough is done kneading here

Proof the dough:

  • Lightly oil the bowl and let the dough proof in the bowl. This dough needs a much longer proofing time due to the amount of butter in the dough, which is normal. This also helps to develop better flavor when the fermentation slows down, but don't be surprised if it takes you longer than usual. It took me roughly about 2 hours for the dough to proof in a warm place. If the climate is colder where you are, it may take even longer. Don't panic

  • Let the dough proof until it doubles in size. When you poke your finger into the dough, the indentation stays and never bounce back, the dough is done proofing

Fold in white chocolate and shape the dough:

  • Spray your loaf pan with non-stick spray or use oil, on all sides

  • Transfer the dough into a work surface and give it a few knead to remove all the gas and add the white chocolate chips and start folding and kneading until the chocolate chips are evenly distributed the best possible. Some may fall off here and there, just stick them right into the dough again. Round the dough back into a ball, divide into 4 smaller dough balls, cover and let them rest for 15 minutes before we shape them

  • Work with one dough at a time. Gently roll it out using a rolling pin to about 6 x 4 inches rectangle. Roll it up tightly like a Swiss roll and then place it inside the loaf pan. Continue with the rest of the dough and arrange them into the loaf pan

Second proofing:

  • Mist the dough with some water . Cover the dough loosely with a cling wrap. Let it proof again until it doubles in size again, it may take somewhere from 1-2 hours depending on the temperature. When you gently press on the dough, it bounces back slowly. If it bounces back almost immediately, it needs a longer proofing time

  • 10 minutes before the end of proofing time, preheat the oven at 350 F (180 C) for a conventional oven

  • Prepare the cross paste by mixing the flour with water. Try not to overmix. Transfer to a plastic bag and cut off the tip

  • Pipe a cross on the surface of each dough

Baking:

  • Put the pan inside the oven, on the middle rack, and bake for 35-40 minutes or until the top is golden brown and the internal temperature of the bread is 190 F (88 C)

Cool down:

  • Remove the loaf pan from the oven and put on top of a cooling rack. Immediately brush the top of the loaf with simple sugar syrup or a jam of your choice. It makes the loaf looks shiny. Let the loaf cools down in the pan for 15 minutes. Then remove from the pan and let it cool down on a cooling rack completely

Serving:

  • The bread can be kept at room temperature for 2-3 days if it's not humid. Simply store in air-tight container. If it's humid where you are, I recommend keeping it in the freezer. Don't keep ut in the refrigerator as it dries out the bread. Once the bread loaf has cooled down completely, wrap it in a cling wrap and put it inside a freezer bag, push all the air out and seal. It can be kept in the freezer for up to one month.

Reheating:

  • Simply thaw at room temperature and then you can warm it up in the microwave for a few seconds to warm up or mist it with some water, don't soak the bread though, then reheat in a preheated oven at 350 F (180 C) for about 10 minutes

Recommended products:

Nutrition

Serving: 1 serving Calories: 214 kcal Carbohydrates: 35 g Protein: 6 g Fat: 6 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 15 mg Sodium: 274 mg Potassium: 136 mg Fiber: 2 g Sugar: 5 g Vitamin A: 259 IU Vitamin C: 1 mg Calcium: 31 mg Iron: 1 mg

Marvellina

Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.