The cutest sweet buns with a slight taste of matcha and chocolate, shaped like everyone’s favourite veggie (that’s actually a fruit). Yes, these need a bit of time and effort - the dough is enriched so it rises more slowly than usual and you need to prove it twice. But when these sweet cuties come out of the oven - oh, it’s so worth it!!
Ingredients
3/4 cup (175 ml) lukewarm unsweetened plant milk
2 1/4 tsp (1 standard packet, 7 grams) active dried yeast
1/2 cup neutral cooking oil, such as canola
1/2 tsp sea salt
1/2 cup (100 grams) organic cane sugar
2 3/4 - 3 cups (400-450 gr) all purpose flour, as needed
Edible black paint, to decorate
For the matcha dough:
1 tbsp matcha + 1-1/2 tbsp milk
For the chocolate dough:
1 tsp cocoa powder + 1 tbsp milk
Method
Add the lukewarm plant milk, yeast, oil, salt and sugar in a mixing bowl. Whisk until well mixed.
Slowly add in flour until a dough forms. Once the dough has come together, use the dough hook to knead the dough with a stand mixed for 5-6 minutes or knead by hand on a well-floured surface for 8-10 minutes, until uniform and elastic.
Remove a quarter of the dough and set aside. The large piece will be your matcha dough. Flatten the dough piece slightly and add the matcha and milk mixture. Knead until uniform, adding more flour as needed. Lightly spray a large bowl with oil, form the dough into a ball, and add to the bowl. Cover plastic wrap or a clean dish towel and let rise in a warm place for 1,5-2 hours, until the dough has doubled in size. The dough is done when you can push a finger into the dough and the dough does not spring back.
To make the chocolate dough, flatten the dough pieces and add the cocoa powder and milk mixture. Knead until uniform, adding more flour as needed. Lightly spray a medium-sized bowl with oil, form the dough into a ball, and add to the bowl. Cover and let rise 1,5-2 hours, until the dough has doubled in size. The dough is done when you can push a finger into the dough and the dough does not spring back.
When the matcha dough is ready, roll it into a log and cut into 10 even pieces. Shape each piece to the shape of an avocado and make an indent where the seed will be. Place on a baking tray covered with baking paper and cover with a plastic wrap or a clean dish towel.
When the chocolate dough is ready, roll it into small golf-balls and place in the middle of the avocado buns where the indent is.
Place the buns on a baking tray covered with baking paper and cover with a plastic wrap or a clean dish towel. Let rise for 30 minutes to 1 hours, until light and puffy.
Preheat oven to 200C/400F. Bake the buns for 8-14 minutes, until lightly browned. Cool completely.
Decorate buns with edible paint. Best kept in an airtight container and enjoyed within a day.