Judy Joo served up a delicious Green Tea Monkey Bread on Sunday Brunch.

The ingredients are: 250ml whole milk, 4 tbsp granulated sugar, 30g unsalted butter, melted, plus extra for greasing, 2 tsp vanilla extract with seeds, 460g plain flour, plus extra for dusting and flouring the pan, 2 1?4 tsp rapid-rise or instant yeast and 1 tsp salt.

For the coating: 250g white caster sugar, 15g green tea powder (matcha or garu nokcha) and 115g unsalted butter, melted.

For the icing: 3 tbsp pasteurized egg whites, 300g icing sugar, sifted, 1 tbsp yuja (yuzu) juice and 3 tbsp pistachios, roughly chopped.

See Judy’s recipes in her book titled: Judy Joo’s Korean Soul Food: Authentic dishes and modern twists available from Amazon now.