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!
- 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)
- Gently warm milk in a small saucepot. Remove from heat.
- Add sugar. Sprinkle yeast over the surface. Let sit for 3-4 minutes until foamy.
- 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.
- 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).
- 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!)
- Shape into a ball and let rise, covered, in a bowl or heatproof dish, until doubled, about 90 minutes to 2 hours.
- Chill overnight covered if not shaping right away.
- 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.
- Divide dough into 8 piles. Gently roll the dough into smooth balls.
- 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.
- When ready to bake, preheat your oven to 350 degrees. Gently brush tops of buns with some whisked-up egg white for extra gloss.
- 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).
- Eat immediately with warm butter, or let cool and fill with whipped cream!