Houjicha Knots


Houjicha Knots

A culinary enthusiast at heart, Swee is a lover of all things food – her endless devotion for it shows on her Instagram @sweecooks. Willing to go the distance, Swee pursued her passion by attending the world renowned Le Cordon Bleu in Sydney in Diplome de Patisserie. Cakes have always been her forte, but she ventured more into cooking and different cuisines over the past decade as she believes that food nourishes the soul and brings everyone together.

"My interest in cooking grew more apparent because food nourishes and brings people together."

Swee San / @sweecooks

Instagram: sweecooks
Website: sweecooks.com


What is the inspiration behind your love for cooking and how has it influenced the food you create?
I was mostly interested in beautiful cakes and pastry hence I studied French Patisserie in Le Cordon Bleu, Sydney. However, a decade has since passed and my interest in cooking grew more apparent because food nourishes and brings people together.
How do you juggle between your work life and making time to create food content?
I have flexible working times so I plan my meals and film the content only during certain hours of the day, within the day light timing.
Personal tips when using matcha in recipes.
Sieve when adding to any wet batter.
What is your inspiration for Houjicha Knots recipe?
Swedish cardamom buns.
How did you find using TSUBAKI / Houjicha for this recipe?
Cardamom is a rather acquire taste and not many actually enjoy it. Therefore, I used TSUBAKI / Houjicha to create the same earthiness flavour but in a more subtle and sweet flavour. It smells amazing when freshly baked.


Houjicha Knots


Bread dough
175 ml warm milk (35-40c)
2 1/4 tsp instant yeast
50g caster sugar
1 egg
1 egg yolk
360g bread flour / high protein flour
3/4 tsp salt
60g butter, softened

120g caster
1 1/2 - 2tbsp TSUBAKI / Houjicha powder
60g butter, softened

Egg wash
1 egg, beaten

Method To Assemble

  1. Warm milk to 35 - 40°C. Add into a mixing bowl.
  2. Add instant yeast, caster sugar, egg, egg yolk, bread flour, salt into the mixing bowl. Put on the dough hook and knead for 8 minutes. Add in softened butter, knead for another 5 minutes till dough comes together and not sticking onto the side of the mixing bowl.
  3. Invert out onto a lightly floured surface, shaped into a smooth ball by tucking the dough in using the side of your palm. Cover with a damp cloth and let it proof for 1 hour or till double in size.
  4. Meanwhile prepare the filling. Mix caster sugar and houjicha powder together. Set butter aside
  5. Once dough is ready, use a rolling pin, roll flat into a rectangle shape of about 45cm long x 30cm wide
  6. Spread softened butter on the surface, sprinkle caster sugar and houjicha powder mixture over the top.
  7. Visually divide the dough to three on length and fold into 3 parts. The dough will now be 30cm x 15cm. Turn dough with the 30cm from left to right.
  8. Divide the dough to 10 long pieces. Take one dough, leave 1 inch the top end and using a dough scraper or knife, divide the dough in half.
  9. Holding both ends, lightly pull the dough, twist around into a knot shape and tuck the dough ends underneath the knot. Repeat with the rest of the dough. Place it on a tray. Cover with a damp cloth and proof for 30 minutes.
  10. Preheat oven to 175°C. Brush bread dough with a egg wash. Bake for 20 minutes or till golden brown.




Start Making Your Houjicha Knots With TSUBAKI / Houjicha Today.