This recipe is a collab between @matchadou and us. Fadila is a software engineer by day, baker by night. She is based in Sydney and loves cooking with our matcha. You can check out her recipes here.

Yields: 6 avocado shaped buns

Ingredients

• 250g bread flour

• 100g milk

• 30g softened butter

• 1 tsp yeast

• ½ tsp salt

• 1 tsp matcha powder

• 1 tsp dutch processed cocoa powder

  
  

Method:

1. Bloom the yeast by adding it to the warm milk and stirring a bit. Wait 5-10 mins until a frothy top appears. If it doesn’t appear, then your yeast is dead. Get a new batch of yeast!

2. Mix bread flour, sugar, salt, milk and yeast mixture roughly until it comes together.

3. Once it has come together, tip the mixture onto a clean bench and knead for 3 mins.

4. Knead in softened butter into the dough. It may seem like the butter is hard to mix in at first, but it will mix nicely after further kneading.

5. Once the butter is incorporated, divide around ¼ of the dough and place in a separate bowl. Add the dutch processed cocoa powder and knead it in.

6. Add the matcha to the rest of the ¾ of the dough mixture and knead it in.

7. Knead each mixture for 10 minutes, until your doughs pass the windowpane test.

8. Shape doughs into a ball. Leave in a bowl in a warm place to double in size, which can be around 45 - 60 minutes depending on your room temperature. This is the first proof.

9. Divide the matcha dough into 6 pieces. Shape into a ball, then slowly flatten and shape the dough so that it looks like an avocado. This is the base of the avocado.

10. Divide the cocoa dough into 6 balls. Place the balls into the bottom part of the matcha dough.

11. Preheat oven to 160C.

12. Proof for 15-30 mins until the avocados have doubled in size.

13. Bake at 160C for 17 mins, checking midway and rotating the pan if necessary. If the buns start to brown, add a sheet of aluminium foil on top of the bread.

14. Decorate by melting chocolate in a bowl, and using a toothpick to draw in faces on the bread.