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Matcha pan

by
Edd Kimber
Matcha pan

PT3H50M

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Inspired by one of my top Japanese snacks, the curry pan (effectively curry-filled doughnuts), these are a baked sweet version, filled with a matcha white chocolate ganache instead of the usual curry. The bread is a Japanese milk bread made using the tangzhong method, a simple way to make a super soft and longer-lasting bread dough. The curry pan are usually coated in panko breadcrumbs and fried. I go so far as coating in the breadcrumbs, but these are baked instead of fried.

Ingredients

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  • Ganache

  • 300g of white chocolate, finely chopped
  • 180ml of double cream
  • 2 tsp matcha

  • Bread

  • 375g of strong white bread flour, plus extra for dusting
  • 240ml of whole milk
  • 1 tsp fine sea salt
  • 3 tbsp of milk powder
  • 7g of fast-action dried yeast
  • 3 tbsp of caster sugar
  • 2 large eggs
  • 60g of unsalted butter, at room temperature, plus extra for greasing
  • 6 tbsp of Panko breadcrumbs
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Method

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1
Before making the bread, you need to make the ganache as it needs time to set. Place the chocolate in a heatproof bowl and set aside. Add the cream to a small saucepan and bring to a simmer. Add the matcha to a small, heatproof bowl, pour over a little of the hot cream and whisk to a smooth paste. Scrape this back into the pan and whisk until combined. Pour the hot matcha cream over the chocolate and set aside for a couple of minutes, then stir together to form a smooth, silky ganache. Refrigerate while you make the dough
2
For the milk bread, add 4 tablespoons of the flour and about 80ml of the milk to a small saucepan. Mix constantly over a medium heat until it forms a thick, gluey paste, then scrape it into a small, heatproof bowl and leave to cool slightly
3
Place the remaining flour, the salt, milk powder, yeast and sugar into the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the remaining milk, one egg and the flour paste and knead together on low-medium speed for about 10 minutes to form a smooth, elastic dough
4
Mix in the butter, then knead for a further 10 minutes until the dough is elastic and no longer sticking to the bowl. Tip the dough into a lightly greased large bowl, cover with clingfilm and set aside in a warm place for about 1 hour, or until doubled in size
5
Line the base of the baking tin with a piece of parchment paper
6
Tip the dough out on to a lightly floured work surface and knock back, then divide into 12 equal pieces. Roll each piece of dough into a ball, then cover with clingfilm to prevent them from drying out
7
Working with one piece of dough at a time, flatten it into a disc. Add a little dollop of the chilled ganache to the middle, then fold the sides of the dough over the ganache, pinch the edges together to seal and re-shape into a ball
8
Place the filled balls of dough into the prepared tin in four rows of three. Cover with clingfilm and set aside in a warm place for 1–1½ hours, or until the buns have almost doubled in size (the ganache will be cold so the dough will take a little extra time to rise)
9
Preheat the oven to 190°C/gas mark 5. Brush the buns with the remaining beaten egg and sprinkle liberally with the panko breadcrumbs. Bake for 18–20 minutes, or until golden brown. Leave to cool in the tin before serving. Store in a sealed container for 2–3 days
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Edd Kimber Profile Picture
Edd Kimber

Edd Kimber is a baker and food writer based in London. He is the author of The Boy Who Bakes (2011), Say it with Cake (2012), Patisserie Made Simple (2014) and One Tin Bakes (2020).

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