Matcha Chocolate Avocado Buns
Ingredients
- 3/4 cup llukewarm unsweetened plant milk
- 2 1/4 tsp (active dried yeast
- 1/2 cup avocado oil
- 1/2 tsp sea salt * 1/2 cup organic coconut sugar
- 3 cups gf flour
- for the matcha dough:
- 1 tbsp matcha
- 1-1/2 tbsp milk
- For the chocolate dough:* 1 tsp cocoa powder
- 1 tbsp milk
Preparation
Add the lukewarm plant milk, yeast, oil, salt and sugar in a mixing bowl
Whisk until well mixed
Slowly add in flour until a dough forms
Once the dough has come together, use the dough hook to knead the dough with a stand mixed for 5-6 minutes
Remove a quarter of the dough and set aside
Flatten the dough piece slightly and add the matcha and milk mixture
Knead until uniform, adding more flour as needed
Lightly spray a large bowl with oil, form the dough into a ball, and add to the bowl
Cover with clean dish towel and let rise in a warm place for 1,5-2 hours
To make the chocolate dough, flatten the dough pieces and add the cocoa powder and milk mixture
Knead until uniform, adding more flour as needed
Lightly spray a medium-sized bowl with oil, form the dough into a ball, and add to the bowl
Cover and let rise 1,5-2 hours, until the dough has doubled in size
When the matcha dough is ready, roll it into a log and cut into 10 even pieces
Shape each piece to the shape of an avocado and make an indent where the seed will be
Place on a baking tray covered with baking paper and cover with clean dish towel
When the chocolate dough is ready, roll it into small golf-balls and place in the middle of the avocado buns where the indent is
Place the buns on a baking tray covered with baking paper and cover with a plastic wrap or a clean dish towel
Let rise for 30 minutes to 1hours
Preheat oven to 200c/400f
Bake the buns for 8-14 minutes, until lightly browned