Matcha and White Chocolate Buns Bread Machine Version

Matcha and White Chocolate Buns Bread Machine Version

"These matcha tea buns are so good!" My 3 year old son gave me this rave reviews! The slight bitterness of the matcha and the sweetness of the white chocolate are perfect together.


Bread (strong) flour
200 g
2 teaspoons
2 tablespoons
1/2 teaspoon
Unsalted butter
30 g
140 ml
Instant dry yeast
1 teaspoon (3 g)
For the topping:
White chocolate
To taste (see below)
To taste


1. Put all the ingredients except for the yeast in the bread machine container, and put the yeast in the yeast compartment. Press start.
2. The programs differ depending on the brand of machine. Use the program that lets you take the dough out after the first rising.
3. When the program ends (at the end of the first rising), take the dough out.
4. Weigh the dough and divide into 8 portions. Roll each portion into a ball. The dough weighs about 400 g in total, so you can make 8 portions of 50 g each.
5. Cover the dough balls with a moistened and wrung out towel (resting time).
6. Press the balls down evenly to deflate.
7. Roll the deflated ball again. Line a baking pan with parchment paper, and put the rolled dough ball on top with the seam side down. Repeat for the others.
8. Cover the dough with plastic wrap and a moist towel. Leave to rise for 15 minutes at 104°F/40°C (preheat the oven to 40° to raise the dough inside)
9. After letting the dough rise in the oven for 15 minutes, take the baking pan out and let it rise at room temperature for another 10 to 15 minutes. The oven needs to be preheated for baking, so let the dough finish rising at room temperature.
10. The dough has finished rising when it has doubled in size. It's the same if you let it rise all the way through at room temperature.
11. Preheat the oven to 375°F/190°C. Start the oven as soon as you take the baking sheet.
12. Bake for 14 minutes at 375°F/190°C. The baking time varies depending on your oven, so adjust accordingly.
13. Leave to cool on a baking rack. When they're cooled, the matcha bread is done!
14. The crumb is a nice matcha color.
15. Melt the white chocolate in a double boiler or a bowl suspended over hot water. Be careful not to let the chocolate get hotter than 122°F/50°C.
16. Dip the top of each bun in white chocolate.
17. I used 2 chocolate bars to dip 8 buns.
18. The bun I used in the top photo has a bit too much chocolate on it. If the top third is covered it's good!
19. Sift the matcha with a tea strainer, and the buns are done! Adjust the amount of matcha to your preference.

Story Behind this Recipe

I wanted to eat bread with matcha and white chocolate, so I made this.