Sourdough Japanese Matcha Swirl Buns

Name: Sourdough Japanese Matcha Swirl Buns
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 150 g active sourdough starter, at room temperature; 350 g bread flour; 150 ml warm water (80°F / 27°C); 6 g fine sea salt; 30 g unsalted butter, cold and cut into small cubes, cold, cut into small cubes; 50 g unsalted butter, softened, softened to room temperature; 10 g culinary-grade matcha powder, sifted to remove lumps; 40 g granulated sugar; 30 ml whole milk (optional)

From the MyKitchenBank Kitchen

Soft, pillowy sourdough buns infused with subtle tang and delicate swirls of vibrant matcha green tea powder. The long fermentation develops complex flavor while the butter-sugar filling adds sweetness and richness. These buns are perfect for breakfast, an afternoon snack, or alongside tea.

Prep: 25 min
Cook: 25 min
Wait: 4 hr
Total: 4 hr 50 min
Makes: 8 buns

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Steps

Before you start

Ensure your sourdough starter is active and bubbly (feed it 4–6 hours before mixing if needed)
Bring all ingredients to room temperature before starting
Line a baking sheet with parchment paper and clear space in your oven for a covered banneton or proofing box

1
Mix the dough
- In a stand mixer fitted with a dough hook, combine the sourdough starter (150 g), bread flour (350 g), and warm water (150 ml).
- Mix on low speed for 2–3 minutes until a shaggy dough forms.
- Let it rest for 10 minutes (autolyse), then add salt (6 g) and mix on medium speed for 8–10 minutes until the dough becomes smooth and elastic.
- Gradually add the cold butter cubes while mixing until fully incorporated.
- The dough should be soft and slightly sticky but hold together.
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Ready when: Dough is smooth, elastic, and gently springs back when poked
Tip: Don't overmix after adding butter—mix just until incorporated to avoid developing too much gluten, which makes the buns tough.
2
First rise (bulk fermentation)
- Transfer the dough to a lightly oiled large bowl, cover loosely with plastic wrap, and let it rise at room temperature (68–72°F / 20–22°C) for 3–4 hours.
- The dough should increase in volume by about 50% and feel airy with visible bubbles on the surface.
- If your kitchen is cooler, add 30–60 minutes to the timing.
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Ready when: Dough has increased 50% in volume, feels airy, visible bubbles throughout
Tip: Poke test: gently poke the dough; if the indentation slowly springs back halfway, it's ready. If it springs back fully, let it rise longer.
3
Prepare the matcha filling
- While the dough rises, sift together the matcha powder (10 g) and sugar (40 g) into a small bowl to remove any lumps.
- In another small bowl, mix the softened butter (50 g) with the matcha-sugar mixture until it forms a smooth, spreadable paste.
- Set aside.
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Ready when: Mixture is smooth, pale green, and spreadable
Tip: Sift the matcha and sugar together to avoid lumps that will be visible (and bitter) in the finished buns.
4
Shape the buns
- Turn the fermented dough out onto a lightly floured counter.
- Gently press it into a rough 10×14-inch (25×35 cm) rectangle, being careful not to deflate the dough completely.
- Spread the matcha filling evenly over the surface, leaving a ½-inch (1 cm) border on all sides.
- Starting from a long side, tightly roll the dough into a log.
- Using a bench scraper, divide the log into 8 equal pieces (about 1¾ inches / 4.5 cm wide).
- Place each piece cut-side up in a parchment-lined 9×13-inch (23×33 cm) baking pan, arranging them in 2 rows of 4.
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Ready when: Eight buns arranged snugly in the pan with visible matcha swirls
Tip: Cut with a bench scraper (not a knife) to avoid compressing the dough and squeezing out gas. If the dough is sticky, lightly flour the scraper.
5
Second rise (oven proof)
- Cover the pan loosely with plastic wrap or a damp kitchen towel and let the buns rise at room temperature for 2–3 hours.
- They should increase in size and feel soft and pillowy when gently poked.
- You'll see the matcha swirls become more apparent as they proof.
- Alternatively, refrigerate the buns overnight (8–12 hours) and bake straight from the fridge the next day, adding just 5 extra minutes to the bake time.
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Ready when: Buns are visibly puffed, feel pillowy, and a gentle poke leaves a slow-rising indentation
Tip: Cold proofing overnight develops deeper flavor; warm proofing takes less time but yields slightly less complex taste.
6
Preheat and brush egg washOven 400°F / 205°C
- About 30 minutes before baking (if using the overnight fridge method, 15 minutes is enough), preheat your oven to 400°F (200°C).
- Remove the cover from the buns.
- If desired, lightly brush the top of each bun with milk to create a soft, golden finish.
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Ready when: Oven reaches 400°F (200°C) and buns are visible and ready
Tip: Milk creates a softer crust; skip it if you prefer a slightly crispier exterior. Egg yolk would create a shinier finish but is optional.
7
Bake the bunsOven 400°F / 205°C
- Bake in the preheated 400°F (200°C) oven for 22–26 minutes, until the buns are golden brown on top and a toothpick inserted into the center of the middle bun comes out with no wet dough clinging to it.
- The internal temperature should reach about 200–205°F (93–96°C) at the center if using a thermometer.
- The buns should sound slightly hollow when tapped on the bottom.
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Ready when: Golden brown tops, hollow-sounding when tapped, internal temp 200–205°F (93–96°C), no wet dough on inserted toothpick
Tip: Check buns at 20 minutes; if tops are browning too quickly, loosely tent with foil for the remaining time.
8
Cool and serve
- Remove the pan from the oven and let the buns cool in the pan for 5 minutes.
- Turn them out onto a wire rack (or keep them in the pan if you prefer) and let them cool for at least 15–20 minutes before serving.
- The matcha swirls will be visible and the buns will have a tender crumb once completely cooled.
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Ready when: Buns are cool enough to handle and the interior is set
Tip: Cooling is essential for the crumb structure to stabilize; slicing too early will compress the bun and make it dense.

Good to know

Tips

Matcha powder is delicate: store it in a cool, dark place (or the freezer) to preserve its vibrant color and fresh flavor. Old or poorly stored matcha turns brown and tastes bitter.
Sourdough fermentation is temperature-dependent: aim for 68–72°F (20–22°C) for the bulk rise. Warmer kitchens speed up fermentation; cooler kitchens require longer rises. Use a thermometer or watch the dough's appearance rather than a strict timeline.
For a more intense matcha flavor, add 1–2 grams of additional matcha powder to the dough itself (reduce bread flour to 348 g to compensate). This creates a pale-green crumb throughout.
These buns pair beautifully with unsweetened matcha lattes, hot white tea, or as part of a Japanese-style breakfast with miso soup and pickled vegetables.

Make ahead

Prepare buns through the end of Step 4 (after shaping). Wrap the pan tightly with plastic wrap and refrigerate overnight (8–12 hours) or freeze for up to 2 weeks. If frozen, thaw in the fridge overnight before the second rise. Cold or frozen buns require no additional rise time and can be brushed with milk and baked straight from cold storage, adding 2–3 minutes to the bake time.

Storage & reheating

Room temperature: Keep in an airtight container or wrapped in a paper bag for up to 2 days. Refrigerator: Store in an airtight container for up to 5 days; reheat gently in a 300°F (150°C) oven for 8–10 minutes, or microwave for 20–30 seconds. Freezer: Wrap individually in plastic wrap and place in a freezer bag for up to 3 weeks; thaw at room temperature for 1–2 hours, then reheat as for the refrigerator method.

Substitutions

culinary-grade matcha powder → 2 tablespoons (6 g) culinary-grade matcha powder mixed with ½ teaspoon vanilla extract for a milder flavor. Reduces the intensity of matcha; use if you prefer a subtler green tea taste.
active sourdough starter, at room temperature → 150 g active dry yeast mixed with a tablespoon of honey and 150 ml warm water (skip the sourdough starter and water in the base recipe). Yields a less complex flavor but still produces a tender bun; reduce bulk fermentation to 1.5–2 hours.
bread flour → All-purpose flour (plus 15 g vital wheat gluten if available to maintain structure). All-purpose flour yields a slightly softer, less chewy crumb; the buns will still be delicious.
unsalted butter, softened → Coconut oil, warmed slightly, or nut butter (almond or cashew) for a different flavor profile. Coconut oil will add a subtle coconut note; nut butters create a richer, more savory filling.