Matcha Hot Cross Buns Recipe - Easter is here, so why not try Japanese style Hot Cross Buns? Fluffy, slightly sweet with a touch of spice and azuki beans. |

Matcha Red Bean Hot Cross Buns Recipe

This Matcha Hot Cross Buns Recipe fuses traditional Japanese flavours with the classic European Easter treat. With matcha green tea, sweet red beans and plenty of mixed spice, they're the perfect sweet treat for breakfast or an afternoon snack.
Course Dessert, Easter, Snack
Cuisine English, Japanese
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 12 buns
Calories 304kcal
Author Wandercooks
Cost $10


  • 4 cups plain flour
  • 14 g dried yeast
  • 1/2 cup caster sugar
  • 3 tbsp matcha green tea powder
  • 1-2 tbsp mixed spice
  • 1 pinch salt
  • 1 cup sweetened azuki beans cooked
  • 50 g butter
  • 1 ¼ cups milk room temp
  • 2 eggs lightly beaten

Flour Paste for the Crosses

  • ½ cup plain flour
  • 4-5 tbsp water

For the Glaze

  • 1 tbsp apricot jam
  • 1 tbsp hot water


  • To start making your hot cross bun dough, add your flour, yeast, caster sugar, matcha green tea powder, mixed spice and salt into a large mixing bowl and give them all a good stir.
  • Meanwhile melt the butter in a small saucepan over medium-low heat, then add the milk and heat gently until the liquid is lukewarm. When it's ready, pour it into the dry mixture along with the beaten eggs, then mix slowly and evenly until the dough starts to form into a ball.
  • Now, turn out your matcha dough ball onto a nicely floured surface and knead for 10 minutes until it’s nice and smooth. You might need to add extra flour along the way if it's too sticky. When it's nicely kneaded, pop the dough into a lightly oiled bowl and cover with plastic wrap. Pop it aside in a warm place for around 1 to 1 ½ hours or until the dough doubles in size. This is called 'proving' the dough.
  • After the dough has rested, bring it back out and punch (knead) it back down to its original size. Portion out the dough and roll it up into small balls (aim for 100 g in weight or roughly the size of a small fist). Press out each ball into a flat disc then pop 1- 2 tbsp cooked azuki beans in the centre, then roll them back up.
  • Pop the filled dough balls on a lined baking tray roughly 1 cm apart then allow them to rest for another 30 mins. When they've again doubled in size, they're ready to hit the oven. This is the second round of 'proving' the dough. While you're waiting, you can preheat your oven to 170˚ celsius (338˚ f).
  • Your next step is to make the flour paste. Pop the flour in a small mixing bowl and gradually add water until it reaches a smooth consistency. Don't add too much water, because If it's too runny it won't form those nice cross shapes. Speaking of, you can get perfect crosses by piping out the flour paste. An easy way to do this is to snip off the corner of a ziplock bag and use it to pipe out the flour.
  • Time to bake! Pop your piped hot cross buns into the oven and bake for 20-25 mins until they're nicely browned on the top. Remove them from the oven and place on a cooling rack.
  • The last step is to glaze your hot cross buns. Mix your apricot jam and water until the jam has nicely melted, then brush over the top of your hot cross buns. Ta da!
  • Now all you need to do is decide how you'll eat them? Slice in half and toast? Slather with butter? Or sprinkle with cinnamon and sugar? The choice is yours my friend!


The full Matcha Hot Cross Buns recipe is below of course, but here are a couple of pointers to help you make your own:
  • We first started with a small/subtle amount of matcha green tea powder and mixed spice, before deciding to double the amounts for extra flavour. Feel free to adjust according to your preference.
  • We created quite large hot cross buns by rolling the dough balls into the size of a small fist before baking them. You can easily adjust this if you prefer smaller or larger buns.


Calories: 304kcal | Carbohydrates: 52g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 59mg | Potassium: 210mg | Fiber: 3g | Sugar: 11g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg