Matcha Cinnamon Rolls
The flavour here is based on the classic Scandinavian cinnamon bun, but with a matcha and caramelised ginger twist
• Preparation time: 25 minutes, plus proving
• Cooking time: 20 minutes
• Total time: 45 minutes, plus proving
Makes: 12
Ingredients
20g OMGTea Matcha AA Grade
230g plain flour, plus extra for dusting
250g strong white bread flour
50g caster sugar
5g fine salt
2 x 7g sachets fast action/easy bake yeast
270g whole milk
50g unsalted butter, diced
1 large egg
1 large egg yolk
flavourless oil (such as sunflower), for greasing
FILLING
180g unsalted butter, at room temperature
140g light brown muscovado sugar
40g plain flour
3 tbsp ground cinnamon
50g caramelised ginger, finely chopped
ICING
30ml whole milk
15g unsalted butter
2g OMGTea Matcha AA Grade
175g icing sugar
Method
1. To make the dough, put the matcha, flours, sugar, salt and yeast in a mixing bowl (or preferably a freestanding mixer with dough hook) and stir together. Put the milk and diced butter in a saucepan; set over a high heat. Keep your finger in the milk as it heats up and as soon as it feels just warm – not hot – remove it from the heat (the butter won’t completely melt). Add the milk and butter to the dry ingredients along with the whole egg. Knead until you have a smooth dough (about 7 minutes in a freestanding mixer at a medium speed, or up to 15 minutes if kneading by hand).
2. When the dough is smooth, elastic and supple, put it in a mixing bowl greased with a little flavourless oil. Cover the bowl with a tea towel or cling film, then leave the dough to prove until doubled in size (about 1 hour at room temperature). Meanwhile, prepare the filling. Beat together the butter, sugar, flour and cinnamon until you have a smooth, spreadable paste; set aside.
3. When the dough has doubled in size, dust the work surface with flour and roll the dough out into a square of about 40cm. Spread the filling over the dough, from edge to edge. Scatter over the caramelised ginger, then roll into a tight spiral. Once you have a long sausage, trim the ends, then cut into 12 equal portions. Place each roll, spiral side up, on a 2, 20cm x 30cm baking trays in 2 rows of 3, leaving room to spread. Loosely cover the tray with cling film or a tea towel and let the buns rise until doubled in size (35-45 minutes at room temperature). Preheat the oven to 180˚C, gas mark 4.
4. When the buns have risen, mix the egg yolk with ½ tsp water and a pinch of salt, then brush over the tops of the buns. Bake for 15-20 minutes, until puffed up and lightly golden. Meanwhile, make the icing. Put the milk and butter in a saucepan set over a high heat and bring to the boil. Take off the heat then add the icing sugar and stir to a smooth, glossy glaze. When the buns are cooked, divide the icing mixture into 2 and sift the matcha into one so you have a white and a green icing, then drizzle the warm glaze over the buns. Delicious eaten as soon as they are cool enough to handle.