I havent had good quality matcha to cook with in ages.
Call it pure laziness on my end, I just hadn’t taken the time to shop around for a decently priced alternative since my last matcha plug stopped shipping to Canada. Luckily, the universe has been on my side and clearly heard my prayers because the Canadian company Yupik contacted me on Instagram, about a month ago, to send me some of their delicious matcha tea along with other goodies.
May I say that I’ve been happily surprised with the quality of organic products that was sent to me and their matcha is no exception!
If you’re ever shopping on Yupik.com, make sure to use the code: ARIEL12 at checkout for a nice discount.
Now, this recipe for matcha twisted buns is a nice twist (pun intended) on the classic and oh so delicious cinnamon buns but because when they are baked in a giant muffin pans, they come out with a crunchy exterior and a nice soft interior. The brightness of the matcha, when you cut right through, is not only pleasing to the eyes but also so bursting with flavours.
Along with these gorgeous green buns, I’ve added the recipe for the classic cinnamon version (but still twisted) and baked in a regular rectangle oven dish. You’ll noticed that both recipes are slightly different in execution than what you might be used to but, this minor extra step makes such a difference in the potency of your preferred flavours, in the end.
Obviously, both baking methods can be used for either one of the fillings, it only depends on the final texture you prefer. As mentioned above, baking them in individual portions in giant muffin pans makes the outside crunchier while baking them in the classic rectangle oven dish will make keep them more hydrated and chewy.
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