Soft as clouds, green as jade, sticky as dulce-de-leche.
Imagine Japanese milk bread and green-tea caramel had a baby. These one-rise buns hide ribbons of glossy matcha milk jam—a cross between white-chocolate fudge and green-tea cajeta. No stand mixer, no overnight sponge, just 90 minutes from bowl to face.
Make the Matcha Milk Jam First
- 100 g good white chocolate, chopped
- 80 ml heavy cream
- 1 Tbsp honey
- 1½ tsp culinary matcha, sifted
Low heat, melt, then simmer 5 min until it coats a spoon. Chill 20 min; it thickens to Nutella consistency.
One-Rise Milk Bread Dough
- 250 g bread flour
- 30 g sugar
- 3 g (1 tsp) instant yeast
- 3 g (½ tsp) salt
- 1 egg + warm milk = 180 ml total
- 25 g soft butter
Quick Knead
Combine everything except butter; knead 8 min. Add butter; knead 4 min more. Rest 10 min—just long enough to rinse the bowl.
Shape & Swirl
- Roll dough to 30 × 20 cm rectangle.
- Spread cooled matcha jam edge-to-edge.
- Roll tightly, seam down. Slice 8 even rolls.
- Pack into a greased 8-inch round or square pan.
One Rise Only
Cover; let puff 45 min while the oven pre-heats to 180 °C / 350 °F. Bake 18 min—just kissed golden.
Mirror Glaze Finish
Warm 2 Tbsp reserved jam with 1 tsp milk; brush over hot buns for a candy-like shine.
Pull-apart, stretchy, and when the green spiral appears you’ll hear the collective gasp of Instagram. Eat warm; reheat 10 s in microwave day-two for that fresh steam.