The Great Australian Bake Off

These matcha and red bean hot cross buns might not be traditional, but they sure are delicious.


  • Bun

  • 1080g bread flour

  • 2 cup milk

  • 150g honey

  • 2 tbsp instant dried yeast

  • 9 tsp matcha powder

  • 4 eggs

  • 120g butter, cubes, softened

  • 500g red beans

  • 2 tsp salt

  • Flour cross

  • 80g plain flour

  • 110g-120g water

  • Glaze

  • 50g sugar

  • 60g boiling water

  • 1 tsp gelatine powder


  • For the Tangzhong:

  • 1.

    Heat water to 65°C.

  • 2.

    Mix 50g bread flour with 250g water in a saucepan until smooth.

  • 3.

    Stir until it thickens to become a roux.

  • 4.

    Add 150g honey and 2 cups milk, and mix.

  • For the dough:

  • 1.

    Preheat the oven to 180°C.

  • 2.

    Add 1080g bread flour, 2 tablespoons yeast, 9 teaspoons matcha powder, mix to combine.

  • 3.

    Whisk 4 eggs into the milky Tangzhong mixture and add to the flour mix and knead until elastic. Add in 120g butter cubes one at a time.

  • 4.

    Knead until the dough is elastic and stretchy but not break.

  • 5.

    Roll it into a ball and proof in a large bowl for 20-30 minutes.

  • 6.

    Mix 500g red beans with 2 teaspoon salt.

  • 7.

    Punch down the dough and knead in the red bean mixture.

  • 8.

    Line a baking tray with baking paper.

  • 9.

    Shape 24 buns.

  • For the flour cross:

  • 1.

    Mix the cross ingredients: 80 plain flour and 110-120g water.

  • 2.

    Put the paste into a small piping bag.

  • 3.

    Cut a small hole at the tip of the piping bag and pipe crosses on top of the buns.

  • 4.

    Bake for 30 minutes.

  • For the glaze:

  • 1.

    Mix sugar, boiling water and gelatine.

  • 2.

    Brush over the hot buns.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 364kj
  • Fat Total 7g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 61g
  • Sugar 9g
  • Sodium 240mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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