INGREDIENTS

• Dough
• • 250g all purpose flour
• • ½ cup warm whole milk
• • 2 Tbsp granulated sugar
• • 1 tsp active dry yeast
• • ¼ tsp sea salt
• • 2 Tbsp avocado oil
• • 20g beaten egg
• • ½ tsp vanilla
• • 2 tsp Aiya Culinary Grade Matcha, sifted
• Matcha Sesame Filling
• • 2 Tbsp white sesame tahini sesame paste
• • 4 Tbsp granulated cane sugar
• • 2 Tbsp black sesame powder
• Matcha Glaze
• • 1 tsp Aiya Culinary Grade Matcha sifted
• • 4 tsp icing sugar
• • 1 splash whole milk

DIRECTIONS

• Dough
• 1. In a small bowl, combine together the warmed milk, sugar, and yeast. Leave it aside for a few minutes until bubbly.
• 2. In a stand mixer bowl, add in the flour, yeast mixture, salt, oil, egg, vanilla and matcha. Knead on low-medium speed until the dough comes together and is shiny, about 6-7 minutes. If it’s too sticky, add in a little bit of flour. Try not to add in too much flour.
• 3. Transfer the dough into a lightly greased bowl and cover with a towel and leave to double in size in a warm location. Depending on the temperature of your room, it may take anywhere from 90 minutes to 2 or 3 hours.
• Matcha Sesame Filling
• 1. In a small bowl, combine together tahini, sugar, and black sesame powder. The mixture will be quite thick. If it’s too thick, add in a little bit of the oil from the tahini to help loosen. Set aside.
• 2. Once the dough has risen, deflate the dough and transfer to a work surface dusted with a little flour. Use a rolling pin to roll it into a rectangle 15
• 3. With the long edge facing you, spread the black sesame filling evenly on the dough using an offset spatula. Carefully roll up the dough into a log. Divide and cut into 8 even pieces.
• 4. Place the pieces cut side up (with the swirl showing) onto a 8
• 5. Preheat oven to 350°F.
• 6. Once dough has risen, bake at 350°F for 25 minutes. Cover with foil for the last 5 minutes of the bake if the tops are browning too quickly.
• 7. Remove from the oven and let cool on a cooling rack. Cool completely before adding the Matcha glaze.