- 1/4 cup warm water (between 105–115 degrees F)
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 2 cups cake flour
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 tablespoon canola oil
- 3 3/8 ounces instant vanilla pudding
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 3/4 cup whole milk
- 2 large eggs (slightly beaten)
- 2 tablespoons butter
- 2 teaspoons matcha green tea powder
- Stir sugar and yeast into warm water. Let sit for 10 minutes until yeast is activated.
- In the bowl of a KitchenAid® Stand Mixer, stir together the flour, salt, milk and yeast mixture with the flat beater attachment until combined. Switch to the dough hook and knead for 5 minutes until the dough is smooth and elastic.
- Coat a large bowl with oil and transfer dough into the bowl. Turn the dough several times in the bowl, making sure every surface of the dough is coated with oil. Cover loosely (like with a tea towel) and set in a warm place for 2-3 hours to rise, until the dough has doubled in size. (You can use the Bread Proof feature of a KitchenAid® 30-Inch Steam-Assist Combination Microwave Wall Oven).
- For the green tea custard filling
- Whisk together the instant pudding, cornstarch, and sugar in a medium saucepan. Whisk in the milk over low heat for 1 minute. Very slowly pour in the beaten eggs, whisking constantly.
- Increase the heat to medium and bring the mixture to a low simmer, whisking constantly, until thickened. The custard may be slightly lumpy. Whisk in the butter and matcha until fully incorporated.
- Place in the refrigerator to cool until ready to use. The custard will become firm as it cools, making it easier to fill the bun.
- For assembling the buns
- When the dough has doubled in size, transfer to a lightly floured surface and knead the air bubbles out. Roll into a log (about 16″ long) and cut into 12 equal portions.
- Take one portion of the dough, roll into a ball, then flatten into a round wrapper using a rolling pin or a glass. Make the edges thinner than the center of the wrapper to make the bun easier to seal.
- Using a medium cookie scoop, place 1 1/2 tablespoons of the custard filling into the middle of the wrapper. Pinch the edges together to seal completely. Gently roll the bun between your hands to shape into a ball, then place in a pie plate that has been coated with cooking spray, leaving 1-2″ of space between each bun. Repeat to finish all buns.
- Cover loosely (like with a tea towel) and let sit in a warm place to rest for 20 minutes.
|Calories550Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.