Matcha pan

Before making the bread, you need to make the ganache as it needs time to set. Place the chocolate in a heatproof bowl and set aside. Add the cream to a small saucepan and bring to a simmer. Add the matcha to a small, heatproof bowl, pour over a little of the hot cream and whisk to a smooth paste. Scrape this back into the pan and whisk until combined. Pour the hot matcha cream over the chocolate and set aside for a couple of minutes, then stir together to form a smooth, silky ganache. Refrigerate while you make the dough

For the milk bread, add 4 tablespoons of the flour and about 80ml of the milk to a small saucepan. Mix constantly over a medium heat until it forms a thick, gluey paste, then scrape it into a small, heatproof bowl and leave to cool slightly

Place the remaining flour, the salt, milk powder, yeast and sugar into the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the remaining milk, one egg and the flour paste and knead together on low-medium speed for about 10 minutes to form a smooth, elastic dough

Mix in the butter, then knead for a further 10 minutes until the dough is elastic and no longer sticking to the bowl. Tip the dough into a lightly greased large bowl, cover with clingfilm and set aside in a warm place for about 1 hour, or until doubled in size

Line the base of the baking tin with a piece of parchment paper

Tip the dough out on to a lightly floured work surface and knock back, then divide into 12 equal pieces. Roll each piece of dough into a ball, then cover with clingfilm to prevent them from drying out

Working with one piece of dough at a time, flatten it into a disc. Add a little dollop of the chilled ganache to the middle, then fold the sides of the dough over the ganache, pinch the edges together to seal and re-shape into a ball

Place the filled balls of dough into the prepared tin in four rows of three. Cover with clingfilm and set aside in a warm place for 1–1½ hours, or until the buns have almost doubled in size (the ganache will be cold so the dough will take a little extra time to rise)

Preheat the oven to 190°C/gas mark 5. Brush the buns with the remaining beaten egg and sprinkle liberally with the panko breadcrumbs. Bake for 18–20 minutes, or until golden brown. Leave to cool in the tin before serving. Store in a sealed container for 2–3 days