Korean buns with matcha spread and misutgaru powder

Enjoy a delicious Korean-style breakfast or tea time~

Recipe created in collaboration with @Sylvain_Vernay


    (for 12 buns)


    For the dough

    • 260 g bread flour
    • 45 g durum wheat semolina flour
    • 15 g organic Mitsugaru
    • 110 g warm water
    • 60 g sugar
    • 10 g powdered milk
    • 10 g fresh baker’s yeast
    • 1 g salt
    • 120 g Tangzhong (125 g of water and 25 g of flour)
    • 60 g eggs
    • 30 g liquid cream
    • 45 g creamy butter


    For the filling

    • 150 g Korean matcha spread
    • 120 g peeled walnuts
    • 30 g Misutgaru




Prepare the filling by crushing the walnuts with the Misutgaru until obtaining a fine powder.

Incorporate the matcha tea spread with a wooden spoon until it is completely integrated to obtain a mouldable dough, but not very dense either. With your hands, form balls of about 20g each and store them covered in the fridge.






Make Tangzhong : in a pan, dissolve flour in water. Heat over medium heat stirring continuously until it thickens. The ideal Tangzhong temperature is 65ºC, it must not boil!
Remove from heat and store it in the fridge to cool quickly.


For the dough, dilute the fresh yeast with the warm water, add the sifted flours and misutgaru, sugar, salt, milk powder, egg, cream and Tangzhong.



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Knead the dough at minimum speed for 8 or 10 minutes to develop the gluten. Cover it and leave it to rest for 30 minutes, then add the creamy butter and continue kneading at low speed for another 8 or 10 minutes. (it is quite a sticky dough. Don’t try to add more flour. When it has rested in the fridge you can work it better.)


Leave the dough to ferment to more or less 60% of its volume. Cover the bowl well and let the dough rest in the fridge for at least 2 or 3 hours, until it doubles in volume.


To form the buns, divide the dough into 12 portions of about 55g, roll them and let it rest for 5 minutes.


Take a portion of dough and flatten it with your hands in the shape of a circle. Place in the center a ball of the filling then put the edges together to enclose the filling in the dough. Leave the buns as is or shape them into a flower by making incisions in the dough without reaching the center.


Place the buns on some trays lined with greaseproof paper and let them ferment until they double in volume.

Paint the buns with egg and bake at 180 ºC for 10 or 12 minutes.Eat alongside a delicious Misutgaru latte (hot or cold)!


Eat alongside a delicious Misutgaru latte (hot or cold)!