Blackcurrant and Vanilla Finger Buns: A Delicious Recipe 2026

Helen Goh's recipe for blackcurrant and vanilla finger buns delivers soft, feather-light buns topped with a thick strip of blackcurrant fondant icing. These buns are a delightful twist on a classic, with a gentle tartness from the blackcurrant jam balancing the sweetness. The secret to their fluffy texture is a tanzhong, a cooked flour-and-milk paste that keeps the buns soft for longer.

Why You'll Love These Blackcurrant and Vanilla Finger Buns

Few things are as irresistible as an iced finger bun, and this version takes it to the next level. The blackcurrant fondant adds a fruity tang, while the vanilla paste in the dough lends a warm, aromatic note. The buns are perfect for afternoon tea or a special breakfast treat. Plus, the tanzhong method ensures they stay moist and fluffy for days.

Ingredients for Blackcurrant and Vanilla Finger Buns

For the Dough

• 270ml whole milk
• 7g dried instant yeast
• 400g strong white bread flour, plus extra for dusting
• 50g caster sugar
• 1 large egg, lightly whisked
• ¾ tsp fine sea salt
• 1 tsp vanilla paste
• 60g unsalted butter, cut into small cubes and softened, plus a little extra for greasing

For the Blackcurrant Fondant

• 70g blackcurrant (or other) jam
• 180g icing sugar, sifted
• 2 tsp lemon juice
• 1 tiny pinch fine sea salt
• 1-2 tsp hot water, as needed

Step-by-Step Instructions

Making the Dough

Start by warming the milk in a small saucepan until just lukewarm. Measure 140ml into the bowl of a stand mixer, stir in the yeast, and leave until bubbly. Meanwhile, whisk the remaining milk with 25g of the flour in the pan, then cook, whisking constantly, until thickened to a paste. This is your tanzhong. Let it cool slightly.

Add the tanzhong, remaining flour, sugar, egg, salt, and vanilla paste to the yeast mixture. Mix with a dough hook until combined, then gradually add the butter cubes. Knead until the dough is smooth and elastic. Cover and let rise until doubled in size, about 1-2 hours.

Shaping and Baking

Once risen, punch down the dough and divide into 12 equal pieces. Shape each into a finger bun, about 10cm long. Place on a greased baking tray, cover, and let prove again until puffy, about 30-45 minutes. Preheat the oven to 180°C (350°F). Bake for 15-20 minutes until golden. Cool on a wire rack.

Making the Blackcurrant Fondant

In a bowl, mix the jam, icing sugar, lemon juice, and salt until smooth. Add hot water, a teaspoon at a time, until the fondant is thick but spreadable. Once the buns are cool, spread a thick strip of fondant along the top of each bun. Allow to set before serving.

Tips for Perfect Finger Buns

• Use a stand mixer for easier kneading, but you can also knead by hand.
• Don't skip the tanzhong – it's key to the fluffy texture.
• Adjust the fondant consistency with more or less water as needed.
• For a cream-filled version, split the buns and fill with whipped cream and jam.

Comparison: Blackcurrant vs. Other Jam Flavours

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