Helen Goh’s recipe for blackcurrant and vanilla finger buns
Everyone loves an iced finger bun, but these light and moist bakes with a blackcurrant fondant topping might be your new favourite afternoon treat
TL;DR
- The recipe uses a 'tanzhong' (cooked flour-and-milk paste) to ensure the buns are soft and moist for longer.
- The fondant topping is made with blackcurrant jam, icing sugar, lemon juice, salt, and water.
- The dough is made by activating yeast in milk, creating a tanzhong paste, and then combining these with flour, sugar, egg, salt, vanilla, and butter.
- The buns are shaped into logs, proved, baked until golden, and then dipped in the prepared fondant while still warm.
- For a more indulgent version, the buns can be split and filled with whipped cream and jam before serving.