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Strawberry Matcha Buns

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AuthorErin
Light and fluffy brioche buns, topped with matcha streusel and filled with a fresh strawberry whipped cream!
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Prep Time25 minutes
Cook Time15 minutes
Proofing Time 1 hour 30 minutes
Total Time2 hours 10 minutes
Servings6 buns

Ingredients 

Brioche

  • 60 g whole milk (¼ c.)
  • 1 tsp. active dry yeast
  • 1 tbsp. granulated sugar
  • 160 g all purpose flour (1 ⅓ c.)
  • ½ tsp. salt
  • 1 egg room temperature
  • 42 g unsalted butter room temperature (3 tbsp.)

Matcha Streusel

  • 42 g unsalted butter room temperature (3 tbsp.)
  • 40 g all purpose flour (⅓ c.)
  • 40 g powdered sugar (⅓ c.)
  • 1 ½ tsp. matcha powder

Strawberry Whipped Cream

  • 180 g heavy whipping cream (¾ c.)
  • 50 g granulated sugar (¼ c.)
  • ⅛ tsp. salt
  • 80 g finely diced strawberries (½ c.)

Instructions 

Brioche

  • In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
  • While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
  • Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 15 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)
  • At this point I would recommend covering the bowl with plastic wrap and leaving it to rise overnight in the fridge. If making the buns in one day, cover the bowl with a towel and leave it to rise in a warm environment until doubled in size (~1 hr.)
  • Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), lightly punch it down to remove excess air.
  • Portion the brioche into 6 equally sized pieces (50g each), and roll them tightly into a ball. Place them spaced out on a baking tray lined with parchment paper.

Matcha Streusel

  • In a small bowl, mix the butter until it is smooth. Add in the flour, powdered sugar, and matcha powder. Stir the mixture together, slightly kneading together if needed, until it forms a ball.
  • Divide the streusel into 6 equally sized pieces (20g each), and roll each piece into a ball. Flatten each piece in the palms of your hand until it is just big enough to cover the top and slightly hangs over the sides of the brioche buns.
  • Place each streusel on the buns, then use a knife or bread lame to score the tops of each bun into your desired design. Be careful to not cut too deep or you will cut open the buns!
  • Let the buns rise until doubled in size (~30 min.)
  • Preheat the oven to 350°F / 175°C. Bake the buns for 15 minutes, or until they are golden brown on the sides.

Strawberry Whipped Cream

  • Wash and finely dice the strawberries, so that they are small enough to fit through the piping tip that you will use to fill the matcha buns.
  • In a medium sized bowl, beat together the heavy whipping cream, sugar, and salt until stiff peaks form.
  • Lightly fold in the fresh strawberries until they are evenly distributed throughout the whipped cream.

Filling

  • Once the matcha buns have cooled to room temperature, use a sharp knife to poke a hole in the side of each of the buns. Transfer the strawberry whipped cream into a piping bag fitted with a large round tip, and fill each of the buns.
  • Serve and enjoy!