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Chocolate Matcha Sticky Buns

Indulge in these delicious Chocolate Matcha Sticky Buns! A unique blend of rich chocolate and vibrant matcha in every gooey bite.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 12 servings

Ingredients

  • 1 cup plant milk unsweetened plain
  • 3 tbsp vegan butter
  • 1 packet active dry yeast or other instant yeast
  • 1 tbsp cane sugar
  • 1/4 tsp salt
  • 3 cups unbleached all-purpose flour
  • 1 tbsp matcha powder
  • 1/4 cup vegan butter melted
  • 1/4 cup cane sugar
  • 1 tbsp cocoa powder
  • 2 ounces vegan baking chocolate finely chopped (I use Guittard Bittersweet Baking Bars)
  • 1 cup powdered sugar
  • 2 tsp matcha powder
  • 2-4 tbsp plain unsweetened plant milk start with 2 tbsp and add a little at a time to thin while you whisk

Instructions

  • In a small saucepan, warm the plant milk and 3 tablespoons of vegan butter over low heat until melted. Allow it to cool slightly until it’s just warm to the touch. Sprinkle the yeast and a tablespoon of cane sugar over the warm milk mixture and let it sit for about 5-10 minutes, until it becomes frothy.
  • In a large mixing bowl, whisk together the flour, salt, and 1 tablespoon of matcha powder. Make a well in the center and pour in the yeast mixture once it’s frothy.
  • Mix the ingredients together until a dough begins to form. On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  • While the dough is rising, prepare the filling. In a bowl, mix together the melted vegan butter, 1/4 cup of cane sugar, cocoa powder, and finely chopped vegan chocolate until well combined.
  • Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle about 1/4 inch thick. Spread the chocolate filling evenly over the dough.
  • Starting from one long edge, carefully roll the dough into a tight log. Slice the log into 12 equal pieces and arrange them in a greased baking dish.
  • Cover the dish with a damp cloth and let the buns rise for another 30 minutes, until puffy.
  • Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown and cooked through.
  • While the buns are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 teaspoons of matcha powder, and 2 tablespoons of plant milk. Add more milk if needed until you reach your desired consistency.
  • Once the buns are out of the oven, drizzle the matcha glaze over them while they are still warm. Serve them fresh and enjoy every gooey, chocolatey bite!

Equipment

  • Mixing bowls
  • Rolling Pin
  • Measuring cups and spoons
  • Baking Dish
  • Whisk
  • Spatula

Notes

  • Always use fresh yeast for the best rise and texture in your dough.
  • Allow your buns to cool slightly before glazing for a thicker, more luxurious coating.
  • For an added touch, sprinkle some sea salt on top of the glaze for a sweet-salty contrast.