Matcha coconut cream buns are a delightful fusion of flavors that transport your taste buds to a world of culinary bliss. These soft, pillowy buns are not only visually stunning with their vibrant green hue, but they also offer a unique combination of earthy matcha and rich coconut cream that is simply irresistible. Originating from Asian cuisine, matcha has a long history as a revered ingredient, celebrated for its health benefits and distinct flavor profile.
What I love most about matcha coconut cream buns is their versatility; they can be enjoyed as a sweet breakfast treat, a delightful afternoon snack, or even a charming dessert. The tender texture of the buns, paired with the creamy filling, creates a perfect balance that keeps people coming back for more. Whether youre a matcha enthusiast or a curious newcomer, these buns are sure to become a favorite in your home. Join me as we explore the delightful world of matcha coconut cream buns and learn how to make this delectable treat from scratch!
Ingredients:
- For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1 cup warm milk (about 110°F or 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons matcha powder
- For the Coconut Cream Filling:
- 1 cup coconut cream (chilled)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional, for texture)
- For the Topping:
- 1/4 cup shredded coconut (toasted, for garnish)
- Powdered sugar (for dusting)
Preparing the Dough
- In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial as it activates the yeast.
- Once the yeast is frothy, add the melted butter, egg, and matcha powder to the mixture. Whisk until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Preparing the Coconut Cream Filling
- While the dough is rising, prepare the coconut cream filling. In a mixing bowl, combine the chilled coconut cream, powdered sugar, and vanilla extract.
- Using a hand mixer or whisk, beat the mixture until it becomes light and fluffy. If you want a bit of texture, fold in the shredded coconut at this stage.
- Once the filling is ready, cover it with plastic wrap and refrigerate until you are ready to use it. This will help it firm up a bit, making it easier to fill the buns.
Shaping the Buns
- After the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Divide the dough into 12 equal pieces. I like to use a kitchen scale for accuracy, aiming for about 70 grams per piece.
- Shape each piece into a ball by tucking the edges under and rolling it on the surface of the counter. This helps create a smooth surface.
- Once all the dough pieces are shaped, cover them with a kitchen towel and let them rest for about 10-15 minutes. This allows the gluten to relax, making them easier to fill.
Filling the Buns
- Take one dough ball and flatten it gently with your fingers or a rolling pin into a circle about 4-5 inches in diameter.
- Place about 1 tablespoon of the coconut cream filling in the center of the dough circle. Be careful not to overfill, as this can make sealing difficult.
- To seal the bun, fold the edges of the dough over the filling, pinching them together to create a tight seal. Make sure there are no gaps where the filling can escape.
- Once sealed, place the bun seam-side down on a parchment-lined baking sheet. Repeat this process with the remaining dough balls and filling.
Conclusion:
In summary, these matcha coconut cream buns are an absolute must-try for anyone looking to indulge in a delightful treat that combines the earthy flavors of matcha with the creamy sweetness of coconut. The soft, pillowy texture of the buns paired with the rich filling creates a perfect harmony that will leave your taste buds dancing with joy. Whether you’re enjoying them for breakfast, as an afternoon snack, or even as a dessert, these buns are versatile enough to fit any occasion. For serving suggestions, consider pairing these matcha coconut cream buns with a warm cup of green tea or a refreshing iced latte to enhance the flavors. You can also experiment with variations by adding a sprinkle of toasted coconut on top for an extra crunch or incorporating a hint of vanilla into the cream filling for a different twist. The possibilities are endless! I encourage you to give this recipe a try and experience the delightful combination of flavors for yourself. Once youve made your own matcha coconut cream buns, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creations. Lets spread the joy of baking together! Print
Matcha Coconut Cream Buns: A Deliciously Unique Treat to Try
- Total Time: 130 minutes
- Yield: 12 buns 1x
Description
Enjoy these soft and fluffy Matcha Coconut Cream Buns, filled with a rich coconut cream filling. Their vibrant color and tropical flavor make them a perfect sweet treat or dessert that will impress anyone!
Ingredients
Scale- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1 cup warm milk (about 110°F or 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons matcha powder
- 1 cup coconut cream (chilled)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional, for texture)
- 1/4 cup shredded coconut (toasted, for garnish)
- Powdered sugar (for dusting)
Instructions
- In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is frothy, add the melted butter, egg, and matcha powder to the mixture. Whisk until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the coconut cream filling. In a mixing bowl, combine the chilled coconut cream, powdered sugar, and vanilla extract.
- Using a hand mixer or whisk, beat the mixture until it becomes light and fluffy. If you want a bit of texture, fold in the shredded coconut at this stage.
- Once the filling is ready, cover it with plastic wrap and refrigerate until you are ready to use it.
- After the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Divide the dough into 12 equal pieces, aiming for about 70 grams per piece.
- Shape each piece into a ball by tucking the edges under and rolling it on the surface of the counter.
- Cover the shaped dough balls with a kitchen towel and let them rest for about 10-15 minutes.
- Take one dough ball and flatten it gently into a circle about 4-5 inches in diameter.
- Place about 1 tablespoon of the coconut cream filling in the center of the dough circle.
- To seal the bun, fold the edges of the dough over the filling, pinching them together to create a tight seal.
- Once sealed, place the bun seam-side down on a parchment-lined baking sheet. Repeat this process with the remaining dough balls and filling.
Notes
- Ensure the coconut cream is well-chilled for the best texture.
- You can adjust the sweetness of the filling by adding more or less powdered sugar according to your taste.
- For a fun twist, try adding different flavors to the filling, such as lime zest or a splash of rum.
- Prep Time: 30 minutes
- Cook Time: 20 minutes