Hot cross bun enthusiast? Matcha lover? We got you. These hot cross buns are no doubt going to satisfy your Easter weekend cravings.

The matcha makes these super soft and fluffy buns a gorgeous shade of vibrant green in the middle, and the white chocolate balances out that earthiness we know and love. 



  • 20g flour
  • 100ml milk

  • 120ml milk
  • 20g caster sugar
  • 1.5tsp fast action yeast
  • 280g bread flour
  • 1 egg
  • 3 tbsp matcha powder
  • 30g butter, cubed, room temp
  • 6g salt
  • 75g sultanas
  • 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 100g white chocolate chips

  • 50g flour
  • 50g milk
  • 5g vegetable oil

  • 40g sugar
  • 40g water
  • Few slices ginger (optional)



  1. To make the tangzhong combine milk and flour in a small saucepan and whisk constantly on medium heat for about 2 minutes until it’s thickened to a paste.
  2. Add the tanzhong and the rest of the dough ingredients (except butter, white chocolate, cinnamon, ginger, and sultanas) to the bowl of a stand mixer with the dough hook attachment (or you can mix by hand with a wooden spoon) and mix on medium speed for about 10 minutes until a sticky dough forms.
  3. Add the butter and mix for another 3-4 minutes.
  4. Place on a floured surface, roll into a ball, and rise in a bowl covered with a kitchen towel for about an hour to an hour and a half or until it has doubled in size.
  5. Meanwhile, soak the sultanas in boiling water for ten minutes and drain. Add the spices and mix well.
  6. Punch down the dough, then add the spiced sultanas and white chocolate, kneading for a few minutes (by hand or stand mixer).
  7. Divide the dough into 9 equal balls. Transfer to a square lined baking dish and cover. Allow to rise for about an hour until the buns are touching each other.
  8. To make the cross, mix together the water, flour and vegetable oil to a smooth paste. Transfer to a piping bag, cut a small hole in the end, and pipe lines across the buns.
  9. Bake at 180 degrees for about 25 minutes or until nicely browned.
  10. While baking, make the syrup by putting all the ingredients into a saucepan and heating it up until sugar is dissolved.
  11. When the buns come out of the oven, brush with the syrup immediately, allow to cool for at least ten minutes, and dig in!