Matcha Swirl Milk Buns with Natasha Li Pickowicz

Matcha Swirl Milk Buns with Natasha Li Pickowicz

December 04, 2020

This week we partnered with NYC-based pastry chef, Natasha Li Pickowics (@natashapickowicz), to bring you these delicious whipped cream-filled Matcha Swirl Milk Buns. Natasha is a super human who, in addition to baking tasty creations, is a writer and activist! When she isn’t baking, you can find her working on In Good Taste, a fundraising initiative raising money to support grassroot organizations that help immigrant and BIPOC communities in New York. Grab your Pure Matcha and follow Natasha's recipe!

 

Ingredients:

  • 187g whole milk 
  • 1 egg 
  • 12g dry yeast 
  • 375g AP flour 
  • 10g kosher salt 
  • 30g white sugar 
  • 55g cubed, unsalted butter, softened 
  • 5g Pure Matcha 
  • 5g coconut powder (optional)  

 

Recipe

  1. Gently warm milk in a small saucepot. Remove from heat.  
  2. Add sugar. Sprinkle yeast over the surface. Let sit for 3-4 minutes until foamy.  
  3. If using a stand mixer, choose dough hook attachment to mix. Add yolk and then flour and salt and mix on medium speed until smooth and the dough is clearing the bowl, about 4-6 minutes. If mixing by hand, knead on a countertop until smooth and elastic, about 15 minutes.  
  4. Add butter in, piece by piece, until incorporated and dough is smooth and glossy. (If doing this in a mixer, add on low-medium speed; if working in by hand, pinch in butter and knead until it looks smooth). 
  5. Divide dough in half. Pat each dough into a flat circle. Sprinkle the Pure Matcha on top of one half; sprinkle the coconut powder on the other half. Work in by hand until incorporated. (If using a stand mixer, just use hook attachment until it doesn’t look streaky!)  
  6. Shape into a ball and let rise, covered, in a bowl or heatproof dish, until doubled, about 90 minutes to 2 hours.  
  7. Chill overnight covered if not shaping right away.  
  8.  When ready to shape, turn dough out onto counter top and punch down. Divide into four long strips and alternate the two doughs, pressing the strips together.  
  9. Divide dough into 8 piles. Gently roll the dough into smooth balls.  
  10. Transfer to a greased baking sheet lined with parchment and cover with plastic wrap. Let proof a second time, another 2 hours, or less time if your kitchen is especially warm.   
  11. When ready to bake, preheat your oven to 350 degrees. Gently brush tops of buns with some whisked-up egg white for extra gloss. 
  12. Bake until set, about 25 minutes. Bottoms will be deeply golden and the buns will feel hollow when you pick them up. (A cake tester inserted into center of a bun can also test for doneness). 
  13. Eat immediately with warm butter, or let cool and fill with whipped cream!

 

Photo by Georgia Hilmer 
All recipe pictures by  Natasha Li Pickowicz
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