2-4tbspplain unsweetened plant milkstart with 2 tbsp and add a little at a time to thin while you whisk
Instructions
The Dough
Warm the plant milk and vegan butter on the stove or in the microwave until butter is melted. Should take about 1 minute in the microwave. Check after 30 seconds.
The liquid should not exceed 110°, so use a kitchen thermometer to check. Any hotter and you'll kill the yeast.
Once the liquid is around 100-110°, sprinkle the yeast over the top of it, and let it sit for 10 minutes.
Transfer it to a large mixing bowl, or the bowl of your stand mixer, and stir in the sugar and salt.
In another mixing bowl combine the flour and matcha powder. If your matcha is very clumpy, use a mesh strainer to sift it into the flour. Mix well.
Add the flour mixture into the wet ingredients 1/2 cup at a time, stirring all the while. If you are using the stand mixer, use the knead attachment to mix the dough as you add the flour.
When you can no longer stir it, transfer it to a floured workspace, and gently knead it until you've formed a smooth ball. If you're using the stand mixer, no need to knead it by hand, simply form into a ball.
Place the dough ball into a lightly greased mixing bowl, and cover with plastic wrap or a kitchen towel, and allow it to rise for about one hour.
The filling
Mix the sugar and cocoa powder together in a small bowl.
Assembling the sticky buns
Preheat oven to 350°.
Once the dough has doubled in size, you can press out the air, then transfer it back onto your floured work space.
Roll the dough until it is about ⅙th inch thick, and about 12x16 inches.
Brush the dough with the melted vegan butter, and top evenly with the sugar cocoa mix, then sprinkle on the chopped chocolate.