Matcha Flavoured Easter Hot Cross Buns

Elevate your Easter menu with a flavour your customers already love. Matcha’s vibrant colour and on‑trend appeal instantly modernise the classic hot cross bun, delivering a soft, aromatic bake enriched with white chocolate and Queen Professional’s Natural Organic Vanilla Extract.

This fresh twist adds a premium, attention‑grabbing hero item to your lineup—designed to surprise, delight, and keep customers coming back.

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

15-30 minutes

Cook

2 hours 30 minutes, plus rest time

Portions

12 buns

Download Recipe

Hot Cross Buns

(Prep Time: 15 minutes, Cook Time: 2 hours 30 minutes, plus rest)

350g milk, luke-warm
14g dried yeast
0.3g salt
550g plain flour
0.5 tsp cinnamon or mixed spice
60g butter, melted
200g white chocolate
30g matcha powder
50ml Queen Professional Natural Vanilla Extract

Flour Cross

(Prep Time: 10 minutes)

75g plain flour
60ml water

Vanilla Syrup

(Prep: 5 minutes, Cook Time: 5 minutes)

15ml Queen Professional Organic Vanilla Extract
70ml water
30g matcha powder
25g caster sugar

  1. Place the Queen Professional Natural Organic Vanilla Extract in the bowl with the matcha powder and mix together. Set aside until needed. Place the milk, yeast, salt and a pinch of sugar into a bowl and whisk together by hand. Cover with plastic and place in a warm area for 10 minutes, until frothy. Sift together flour, cinnamon sugar, and add yeast mixture. Add the melted butter and egg.
  2. Place onto a machine with the dough hook attachment and mix on speed 3 for 9 minutes. Add in white chocolate and mix for another minute until a smooth dough ball is formed. Place the dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm area for 1-1.5 hours or until the dough has doubled in size. Knock the air back and divide into 12 x 100g balls, shape and place into a "lamington" try, 1 cm apart. Cover with plastic and place in a warm area for 30 minutes, or until the balls have doubled in size.
  3. Mix ingredients for the flour cross together until smooth, and place into a piping bag with a small opening. If the mixture is too thick, add a small amount of water, it should be pipeable after. Place ingredients for the vanilla syrup in a small pot and boil for 5 minutes.
  4. Pipe flour crosses on top of buns, slowly, allowing the mixture to fall onto the buns evenly. Place in the oven for 25 minutes at 200° C or until a clean skewer test is achieved. Remove the hot cross buns from the oven and brush over sugar syrup whilst both are still warm. Sprinkle matcha powder as garnish.

Products used in this recipe

Natural Organic Vanilla Extract 500 mL

1-96-000240

View All

Other Recipes To Try

Brandy Infused Easter Hot Cross Buns

Brandy Infused Easter Hot Cross Buns