Matcha Chocolate Avocado Buns
Ingredients
- 3/4 cup lukewarm unsweetened plant milk
- 2 1/4 teaspoons active dried yeast
- 1/2 cup avocado oil
- 1/2 teaspoon sea salt
- 1/2 cup organic coconut sugar
- 3 cups gluten-free flour
Matcha dough
- 1 tablespoon matcha and 1.5 tablespoons milk
Chocolate dough
- 1 teaspoon cocoa powder and 1 tablespoon milk
Preparation
Add the lukewarm plant milk, yeast, oil, salt and sugar in a mixing bowl and whisk until well mixed.
Slowly add in flour until a dough forms, then use the dough hook to knead the dough with a stand mixer for 5-6 minutes.
Remove a quarter of the dough and set aside; flatten it slightly and add the matcha and milk mixture, then knead until uniform, adding more flour as needed; lightly spray a large bowl with oil, form the dough into a ball, add to the bowl, cover with a clean dish towel, and let rise in a warm place for 1.5 to 2 hours.
To make the chocolate dough, flatten the remaining dough pieces and add the cocoa powder and milk mixture, then knead until uniform, adding more flour as needed; lightly spray a medium-sized bowl with oil, form the dough into a ball, add to the bowl, cover, and let rise for 1.5 to 2 hours until 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 a clean dish towel.
When the chocolate dough is ready, roll it into small golf-ball sized pieces 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 plastic wrap or a clean dish towel; let rise for 30 minutes to 1 hour.
Preheat oven to 200°C/400°F and bake the buns for 8-14 minutes until lightly browned.
