If you are a fan of matcha, then you should know that it pairs amazingly with black sesame! The first time I ever had matcha in a baked good I was blown away by how well the sweet bun balanced the grassy notes of matcha. Then, I stumbled upon black sesame seed milk and poured it into my homemade matcha. If you know me at all, then you know as soon as I find a flavor combination I love I am immediately figuring out how to make it into a vegan bun recipe. This is why I was SO happy when I finally perfected the recipe for these Vegan Matcha Black Sesame Sticky Buns!
How To Make Vegan Matcha Black Sesame Sticky Buns:
By this point in my blogging journey, I know I have probably told you all time and time again the steps behind how to make the perfect vegan buns.
So, rather than repeat myself, I’ve answered a few specific questions specific to this recipe below.
However, if you want some more in-depth tutorials, thoughts, and information you can check out My Instagram saved highlights where I show behind the scenes of me making my Vegan Cranberry Orange Sticky Buns or check out my Vegan Sourdough Cinnamon Roll blog post.
How to Pick the Best Matcha to Bake With:
To say that Matcha is having a moment is an understatement. With any “trendy” ingredient comes different levels of quality and all matcha is NOT created equal. Using the highest quality matcha powder will give you the rich green vibrant color you see in these photos. Unfortunately, using a lower grade matcha will give the buns a green-brown color.
Here is a short & sweet breakdown of the different matcha grades out there:
#1: Highest Quality Matcha= Ceremonial Grade
This is the brightest green matcha and it is made from young tea leaves with the stems and veins removed. I recommend this matcha for drinking, but it’s a bit pricey and unnecessary to be baking with.
#2: The middle ground= Culinary Grade Matcha
As you may guess by the name culinary, this is the grade of matcha that I bake with! This is honestly still a great matcha to drink and is probably what you find in most of the matcha you get at cafes. Culinary Grade Matcha is still green and smooth but is a slightly duller green than the ceremonial grade. It also pairs better with sweeteners and other flavors. There are actually 5 different grades of culinary matcha, which I won’t dive into here, but premium is the best. For this recipe, I used MyEncha Culinary Grade Matcha which is premium culinary grade matcha.
#3 Green Tea Powder..which is not Actually Matcha
Matcha is unique to Japan, so green tea powder isn’t the same. Plus, it’s likely missing that bright vibrant green color. I don’t recommend substituting green tea powder in this recipe as the taste will be flat and the color will be off.
At the end of the day, use whatever matcha brand you trust and love!
Q&A On Making Matcha Black Sesame Buns:
Do You Have To Activate Active Dry Yeast with a Liquid?
The short answer is yes! Adding warmed almond milk and the yeast in the first step to activating your yeast. It actually has a dual purpose in this recipe as whisking the matcha in at this point helps avoids any clumps from forming in the dough.
How Do l I Know if My Matcha Dough Is Kneaded Enough?
You will know your dough is kneaded and ready for the first rise when it is elastic and can be stretched without breaking apart. This is called the Gluten Window. The dough will also look smooth and no longer like a shaggy dough. Don’t stop kneading the dough until it reaches this point!
Do I really Need to Blend the Sesame Sugar Filling In a Food Processor?
Yes…or at least a good blender! When it comes to the filling, definitely use a food processor or good blender to get the right consistency. You want to turn the filling into a super-fine black sesame sugar. While some crunch is good, using whole seeds doesn’t taste as good and it won’t blend with the sugar. For this recipe, I used Terrasoul Black Sesame Seeds and blended them with organic sugar.
I Don’t Want a Matcha Glaze- Will Other Flavors of Glaze Work?
While I made this recipe with matcha glaze, I also tested it with a lemon glaze and it was awesome (replace the matcha and almond milk with more lemon juice- about 2 Tbsp total). A Yuzu or orange glaze might be delicious too. Just a thought- but if you try it let me know!
How Do I Store and Reheat Sticky Buns Without Drying Them Out?
Part of the reason I’m obsessed with making vegan buns is that they store SO wonderfully in the freezer. If you make a whole batch of these and can’t eat them all simply store in the freezer between sheets of parchment paper up to 2 months. I love using these glass storage containers to store leftovers. When you’re ready to eat either put them into the oven at 200F to warm for 10-15 minutes (ideal) or heat them in the microwave for 45-60 seconds (not as ideal, but still good).
Can I Make These Buns Gluten-Free or Refined-Sugar Free?
I’m honestly not sure! This recipe was made with wheat flour in mind, but if you do try this I would recommend using a 1:1 Gluten-Free flour substitute or coconut sugar (which is a 1:1 substitution for cane sugar). I don’t recommend replacing the vegan butter with another ingredient.
I truly hope you have fun baking with matcha and love these Vegan Matcha Black Sesame Sticky Buns as much as I do. Happy Baking and enjoy this amazing vegan matcha dessert!
In case you’re looking for more Sweet Vegan Brunch ideas, Check out these SGTO favorites:Print
These Vegan Matcha Black Sesame Sticky Buns are SO good! Sweet Matcha Dough is filled with swirls of black sesame sugar and topped with a matcha glaze for the most epic brunch recipe.
Vegan Matcha Bun Dough
- 3/4 cup almond milk
- 1 tbsp matcha
- 2 1/4 tsp active dried yeast (1 standard packet)
- 1/2 cup melted vegan butter
- 1/2 cup organic cane sugar
- 1 tsp lemon juice
- 2 1/4 cup all purpose flour
- 1 1/4 cup cake/pastry flour
- 1 tsp salt
Black Sesame Filling
- 1/2 cup black sesame seeds
- 1/2 cup organic sugar
- 1/4 cup cold vegan butter
- 2 tsp vanilla bean paste/extract
- 2 tbsp almond milk
- 1 tsp matcha
- 1 tsp fresh lemon juice
- 1 cup organic powdered sugar
Making the Matcha Dough
- Begin by adding your warmed almond milk, and matcha to a mixing bowl and whisk until no clumps of matcha are left. Next, add in the active dried yeast and stir. Let sit 5-10 minutes until bubbles form to be sure the yeast is active and working.
- Add your sugar, lemon juice, and melted butter to the mixing bowl and whisk to combine. Then, begin to slowly add in flour until a dough forms. Use the dough hook to knead the dough for 5 minutes or take the dough from your bowl and knead by hand on a well-floured surface for 10 minutes until stretchy and elastic.
- Lightly spray a large bowl with oil, form your dough into a ball, and add to the bowl. Cover and let rise 1-1.5 hours until the dough has doubled in size. The dough is done when you can push a finger into the dough and the dough does not spring back.
Making the Filling
- About 10 minutes before the dough is done with the first rise, add your black sesame and sugar to a food processor and blend until ground together. Then, add in the cold butter and vanilla and pulse together until a thick paste forms. Set aside in the fridge until you are ready to use.
Roll, Fill, & Slice the Dough
- Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to flour the rolling pin too so the dough doesn’t stick. Roll the dough into a rectangle that is 1/4-1/2 inch thick in height.
- After the dough is rolled out, take your sesame filling out of the fridge and spread evenly across the dough. Make sure to leave a 1/4 inch border around the edges of the dough without filling.
- Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.
- Once the dough is rolled, trim the ends and discard. Cut the remaining dough into 10 evenly sized rolls using a very sharp knife. Place into an 10-inch skillet or cake pan and cover with plastic wrap or a similar material. Leave in the fridge overnight (6-18 hours) or in a warm place for 1 hour before baking.
Baking the Buns
- Preheat the Oven to 350F.
- Once the oven is preheated, bake the buns for 35-40 minutes until cooked through. Remove the buns from the oven and let cool. While the buns are cooling, make your matcha glaze!
Making the Matcha Glaze
- Add the matcha, almond milk, and lemon juice to a small bowl and whisk until no clumps of matcha remain. Gradually add in the powdered sugar and whisk until a thick but smooth glaze has formed. If you want a thinner glaze, you can add more almond milk, however, a thick glaze works best.
- Pour the glaze over the cooled buns and serve immediately. Enjoy!
*Please note the cooked buns will keep in the fridge up to 5 days and in the freezer up to 2 months but will need to be reheated for optimal taste. You could microwave them, but I recommend turning your oven to 200F and heating 10-15 minutes to warm the buns*
Recipe Inspiration from The Little Epicurean Matcha Black Sesame Rolls
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