Hot cross buns are a classic British Easter treat – soft, lightly sweet and traditionally served on Good Friday. The distinctive cross on top symbolises the holiday, and their aroma has long been associated with home baking and the gentle rhythm of the Easter season. In our version, we’ve added our own twist – matcha, which gives them a delicate green hue and a subtle, tea-like note. It’s a blend of tradition and a modern twist. Just the way we like it.
Ingredients:
Tangzhong:
- 25 g strong bread flour
- 100 ml whole milk
Dough:
- 500 g strong bread flour
- 60 g caster sugar
- 7 g dried yeast (1 sachet)
- 1 tsp salt
- 2 tsp cinnamon
- 180 ml milk
- 1 egg
- 60 g butter (softened)
- 150 g mixed raisins and candied orange peel
Cross paste:
- 45 g plain flour
- 5 g Moya Matcha Traditional (replacing part of the flour) approx.
- 4–5 tbsp water (add gradually until you reach a thick paste)
Glaze:
- 2 tbsp apricot jam + a splash of water
Preparation:
- Tangzhong: In a small saucepan, mix 25 g flour and 100 ml milk. Heat gently over a low flame, stirring constantly, until a thick paste forms (similar to custard). Transfer to a bowl and leave to cool.
- Dough: In a stand mixer bowl, combine the flour, sugar, yeast, salt and spices. Add the remaining milk, egg and the prepared tangzhong. Knead with the dough hook for approx. 5 minutes. Then add the butter a piece at a time until fully incorporated and the dough becomes elastic. Fold in the fruit at the end. Cover and leave to rise for approx. 1.5 hours.
- Divide the dough into 12 pieces (approx. 90–100 g each). Shape into smooth balls. Place on a greased baking tray (approx. 2 cm apart) and leave to prove for a further 45–60 minutes.
- Mix the flour with the matcha and milk. Transfer to a piping bag and pipe green crosses onto the buns.
- Bake at 185°C for 18–20 minutes. Once baked, brush with the warm apricot glaze.
